Jacques Pepin meets Seiu Itoh
Taking the community name in a more literal direction, are we?
this post was submitted on 04 Jul 2026
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It also turned out very pretty!
Might I interest you in this? 
slightly nsfw
Kinky
That chicken had its cavity searched already.
Oh wow… presumably it’s been spatchcocked already?
I wouldn't think so. That would completely defeat the purpose of spatchcocking.
Obviously I know nothing about cooking… I did genuinely believe you put the meat back on the carcass when cooking it 😅
Spatchcocking is when you cut out the backbone so it lays flat when cooking.
Word. I’ve only ever seen it done on TV as a child… I thought it was completely detached/deboned.
A deboned chicken is called a deboned chicken strangely enough.
Well, that just makes far too much sense. Maybe Julia Childs was was just hitting the cooking sherry a little hard that day 😉🥃
I just feel like a mason putz now.
Former chef here. Cooking isn't that hard. Most people really overthink it. The real trick is to have timers for every single dish you are cooking so that you don't forget to check on anything when you should. Literally just setting silent alarms on my phone makes me look like some sort of food wizard/ bard in the kitchen.
(Bard because my friends say that I "dance" in kitchens.)
You only spatchcock when you are cooking a whole bird on a stove top or a grill. This method of cooking pictured is for roasting a whole bird in an oven. The string is designed to hold it in place and not spread out. So it cooks evenly.
You can definitely roast a spatchcock chicken.
Of course, but typically it's a stove top prep.
I can honestly say I’ve never seen a stove top spatchcock chicken before.
Which would defeat the presumably slower rotisserie type cooking that this had.
I don’t think that’s rotisserie I think it’s literally just a roast chicken.
Could be either.
They clarified that it is in fact a roast chicken.
The other comment is correct, this is not spatchcocked. This is oven rotated a la Jacques Pepin. The recipe:
Dry rub is 1:1 of salt, pepper, Spanish paprika, and garlic powder. Tie up to prevent movement. Cook on hot pan in oven at 425F. First on one thigh for 25 minutes, rotate to the next thigh for 25, then place on its back for 25+ minutes until the breast reaches 165F. Deglaze pan for a sauce and serve.
No that’s just a bog standard roast chicken with extra inedible string for the bondage joke.
I probably should’ve clarified that that whole line was just for the sake of the cock joke 😌
Cooked by the flame of frenzy.