And, while we’re talking chicken and food safety, always check that your chicken has reached an internal temperature of 165☏ before you pull it off the grill or out of the oven. We like to save the chicken carcass and any scraps to save to make our next batch of Chicken Stock.įriendly reminder-don’t rinse your chicken! And wash your hands thoroughly before and after handling raw chicken. Just store in an air-tight container and eat within three months. Like chicken cooked using other methods, this chicken freezes well.
#Protein backbone ends skin#
If you’re grilling your spatchcocked chicken on a gas grill: start with medium-high heat for the first few minutes of cooking, just until the skin is a nice crispy, golden-brown. This method may take longer than 45 minutes, so be sure to use a thermometer for doneness. If using a charcoal grill, move chicken away from direct heat while cooking to be sure you don’t dry it out. You’ll need good-quality kitchen shears, a large cutting board, and an instant-read thermometer. This technique is much easier to accomplish with the right tools on hand. Tips For Making Spatchcocked Grilled Chicken Remember: the goal is to make the chicken as evenly-splayed out as possible for quick, even cooking on the grill This should flatten the chicken completely. Using the palms of your hands, press along the breastbone you might hear a crack. If you are having difficulty, rotate the bird so the tail faces you and cut from the other side.įlip the chicken breast-side up. Be sure to cut as close to the spine as possible. Hold the neck and cut along one side of the spine, separating it from the ribs. Place on a large cutting board, breast side down with the neck facing toward you. This will make the chicken easier to handle, and will cut down on the chances of spreading raw chicken fluids around the kitchen. In fact, the dictionary definition of the word “spatchcock” is literally “chicken or game bird split open and grilled.” While spatchcocked birds are great for roasting, they’re the hands-down best for grilling. This significantly reduces the cooking time, and ensures even cooking. A deep understanding of chemistry is essential to anyone interested in modern biological sciences or medicine, so I really encourage you to take the time to work though all of the chemistry material.Spatchcocked chicken-also known as butterflied chicken-is a whole chicken that has been split by removing the backbone, and then flattened out. That may look like a lot of work, but you've probably watched many of the videos already under "Chemistry of life". If you are not familiar with reduction and oxidation states, then I encourage you to start working through the Chemistry material on KhanAcademy: How many moles of carbon are present in a gram of glucose (a "typical" carbohydrate)?ĭo the answers to those two sets of questions help you answer your question? How many moles of carbon are present in a gram of tetradecane - a 14 carbon alkane (a reasonable comparison for the tails of the fatty acids found in food)? How would you expect this to affect a oxidative process like cellular respiration? How does this compare with the oxidation state of the carbon in carbohydrates (the other group of macromolecules that are often used to store energy)? What is the oxidation state of the carbons in the fatty acid tail? Therefore, I'm going to ask you some questions in response to help you figure out (some of) the answers yourself. This is a good question, but one that I think you have enough information to answer on your own.
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