Comments on: Spatchcocked Dijon and Anise Roast Chicken

By: Alfonso Criscillis

Alfonso Criscillis — Thu, 14 Apr 2011 19:31:54 +0000

Thank you very much for your interesting text. I have been looking for such content for a very long time. Not everything is completely clear to me, but it is definitely interesting and worth reading.

By: we are never full

we are never full — Fri, 20 Mar 2009 00:58:11 +0000

hey, mike! love the “rub” on this. spatchcocking is our #2 favorite way to eat chicken (next to roasting). the meat ends up being so incredibly moist.

if any of your readers want a “spatchcock photo tutorial” they can check out an old post of ours where jonny so bravely “handposed” for the pictorial: http://www.weareneverfull.com/how-to-spatchcock-a-chicken/

By: Peter

Peter — Sat, 14 Mar 2009 19:21:22 +0000

Mike, this herb combo is unusual but by no means not enticing…love me spatchcocked chicken too!

By: Ivy

Ivy — Fri, 13 Mar 2009 20:34:16 +0000

I never heard of spatchcocking before and can’t even pronounce it but it sure is up my alley with all those lovely ingredients.

By: Sandie

Sandie — Fri, 13 Mar 2009 15:35:49 +0000

Another recipe showcasing anise! lol… I feel like I should be yelling, “Uncle! Uncle!”

But since you used anise with chicken (sort of like your ice cream post), I’m going to have to give my non-use of anise a second thought. You are slowly but surely convincing me…

By: RecipeGirl

RecipeGirl — Fri, 13 Mar 2009 13:20:11 +0000

The title drew me in, of course!! I’ve been seeing this spatchcocking thing going on around the blogs and simply must try it. Looks like you did a good job w/ it!

By: Dana Zia

Dana Zia — Fri, 13 Mar 2009 06:02:45 +0000

Hey Mike! Had to pop over and see what you are cooking up! Okay, spatchcocking. That is a new one for me. It sound like a spatula with attitude! I love love love roasted chicken. I am going to try this. Thank you once again for a great idea.
Dana Zia

By: Susan from Food Blogga

Susan from Food Blogga — Fri, 13 Mar 2009 01:45:26 +0000

Thanks, Mike. Reading this post is like deja vu. Just check out Elaine’s latest post over at The Italian Dish, and you’ll see what I mean.

By: Ben

Ben — Thu, 12 Mar 2009 12:29:39 +0000

Of course for us mature people saying spatchcocked is a lot of fun. I tried to cut a chicken like that once and it was a disaster. I’ll try again following your instructions, or I’ll just let the butcher do it for me. LOL.

By: grace

grace — Thu, 12 Mar 2009 09:49:33 +0000

thanks for the ultra-informative post, mike, and for the excuse to say “spatchcocking.”