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post #1 of 2
Thread Starter 

Been having a problem with the full screen editor in that you 'enhance' some of your post, such as adding bold text, changing a font size, changing color, etc., your cursor wants to jump back while you're typing and mess up your text, or, in this case, it caused a end stop and went to the next line (after doing the above also):

 

 

 

I agree with Martin, the joints gather blood and you "pop" the thigh bone from the pelvic socket on the interior of the thigh, and then dissect the thigh half-way through from the leg on the interior also so the joints have been separated, but not cut all the way through.  This speeds cooking and releases bloody joint fluid.  With my wife, if there is even a wisp of blood in the joints, I get "IT'S NOT DONE!!" and it goes back in until the joints are clear.  The chicken can be leather, but if there's blood..."IT'S NOT DONE!!"  lol.   I've had to do that for years!  Even on a bag of cheap

leg quarters, always pop the hip socket and the knee socket!
 

Quote:
Originally Posted by stovebolt View Post



Quote:
Originally Posted by DiggingDogFarm View Post

In my experience spatchcocking can about halve the time required if the bird is in good contact with a grate.
I discretely expose the joints to ensure she/he cooks evenly.
~Martin


 Martin, how do you "discretely" expose the joints? How would you expose the thigh joint which is always the last thing done? Do you mean to cut into them?

Please explain.

 

 Chuck

 



 



Quote:
Originally Posted by DiggingDogFarm View Post

In my experience spatchcocking can about halve the time required if the bird is in good contact with a grate.
I discretely expose the joints to ensure she/he cooks evenly.

~Martin

 

post #2 of 2
Thread Starter 

Well, you can see it truncated the 'copy' also a/c ads on the side., I'll try it again:

 

 

I agree with Martin, the joints gather blood and you "pop" the thigh bone from the pelvic socket on the interior of the thigh, and then dissect the thigh half-way through from the leg on the interior also so the joints have been separated, but not cut all the way through.  This speeds cooking and releases bloody joint fluid.  With my wife, if there is even a wisp of blood in the joints, I get "IT'S NOT DONE!!" and it goes back in until the joints are clear.  The chicken can be leather, but if there's blood..."IT'S NOT DONE!!"  lol.   I've had to do that for years!  Even on a bag of cheap

leg quarters, always pop the hip socket and the knee socket!
 

Quote:
Originally Posted by stovebolt View Post



Quote:
Originally Posted by DiggingDogFarm View Post

In my experience spatchcocking can about halve the time required if the bird is in good contact with a grate.
I discretely expose the joints to ensure she/he cooks evenly.
~Martin


 Martin, how do you "discretely" expose the joints? How would you expose the thigh joint which is always the last thing done? Do you mean to cut into them?

Please explain.

 

 Chuck

 



 



Quote:
Originally Posted by DiggingDogFarm View Post

In my experience spatchcocking can about halve the time required if the bird is in good contact with a grate.
I discretely expose the joints to ensure she/he cooks evenly.

~Martin

 

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