"Kent" > wrote in message
...
>I found, and looked at the following interesting video about roasting
>chicken by America's Test Kitchen. The program is on public television.
>Christopher Kimball is the publisher of "Cook's Illustrated", which we've
>subscribed to for years.
> We looked at the following video and tried it.
> http://www.youtube.com/watch?v=tfu_zZ3u9ys You spatchcock a chicken, and
> bake breast side up in a 500F oven after stuffing butter between the skin
> and the meat, particularly the breast meet to retain moisture in the
> breast meat. Under the roasting chicken you put a 1" layer of thinly
> sliced potatoes. All that goes into a 500F oven for 40 minutes at 500F.
>
> It looked interesting on the video. It was a disaster here. There was
> separation of the skin from the meat and the the meat did retain moisture.
> The butter flavor overwhelmed the meat. It was so rich you couldn't eat
> much without feeling the your arteries getting clogged. The disaster,
> however, was what happened to the potatoes underneath the roasting
> chicken. The idea was to ocapture the rendered chicken drippings into the
> potatoes and create a flavorful potato. What happened resulted in a fatty
> gloppy mess you couldn't retrieve in one piece, and what you wouldn't
> want to eat, if you're at all fat concensious.
>
> It was a disaster. IF you look at the video you can more or less see this
> coming.
>
> We'd suggest "don't do it". I like the idea of spatched cock chicken,
> though I've had very little experience with it. Also, I like the idea of
> inserting something between breast skin and breast meat that would retain
> moisture in the meat.
>
> Kent
>
>
A thought, if that's possible, Has anyone tried inserted a piece of foil
between the skin and the breast meat? There's lot's of fat there already.
The foil would keep the skin detached and allow it to brown, and it might
keep the moisture in the breast. When I try this again, I'm going to cook
the spatchcocked chicken on the grill.

Kent