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You look at Norm Shoen's blog and say "Spatchcock seems a good idea".
Then you google and find a couple of youtube clips showing burly men going snip, snip, rip, whack and there you have a spatchcock. So how hard can it be?
![](http://img.photobucket.com/albums/v623/puzzicato/Food/spatchcockedguineafowl.jpg)
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But once it was done, rubbed liberally with salt and pepper and slowly roasted in the Weber, we were rewarded with juicy, delicious meat (that you could probably serve to a wimp who says they don't like game) and deeply golden (and in some cases charcoal black) crisp skin. Leftover veg from Friday night made this a pretty low-effort Sunday supper (given that I spatchcocked the bird a week ago and it's been in the freezer since so I'd almost forgotten the pain).
I bet if I get some new shears I'll be able to smack out a spatchcock in seconds the next time. And there will be a next time...
6 comments:
You know, I had to re-hone my knife a couple times when I spatched my chicken, and the shears never just snip through the ribcage like they do on TV. I like the guinea fowl - nice touch!
Maybe you have little girly hands too?
The guineafowl was great - it's a better size for the 2 of us than a chicken.
Sounds yummy, I have never had guineafowl before.
I haven't had guineafowl either, but I am wondering if it is similar to quail or cornish game hen? It looks wonderful!
Cornish game hen is a poussin isn't it? A young chicken? Well it is about that size, but has a slightly stronger flavour. Not as strong as quail though! Maybe like really succulent dark turkey meat? Because of the fat it almost has a richness like duck. It really is good! If you get a chance for a farmed one I can recommend it!
I've eaten guinea fowl a few times, but now I always spatchcock it and cook a one kilo bird for about 45 minutes. Best ones are farmed in France, sold at Sainsbury's.
I prefer it to pheasant--in taste a mix of pheasant and free range chicken.
Barry Woodward
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