Chickens. The summer before we got married, my dad (and sort of me) raised 2 dozen chickens. We butchered them in the fall and froze them up for us newly-weds to live on for the next year. (Not going to lie…the butchering process was pretty bloody and stinky. I faked illness after the first hour. I’m ashamed.)
Tony and I have gotten back into the whole chicken thing for a few reasons.
1. Tends to be cheaper. I can get at least 3 meals out of 1 bird.
2. Less processed.
3. Cooks up with lots of flavor and stays juicy since it cooks with the bone.
Enjoy a little lesson on spatchcocking!
Butterflied Chicken from Ingrid Barlow on Vimeo.
A few additional comments from Tony:
-works on charcoal or gas grill
-put a little oil on your grill before the chicken so it doesn’t stick
-cover the grill when you are cooking it
I’m off to enjoy some fresh Monster Cookies!
Great video Tony & Ingrid! I may just have to try a whole chicken one of these days. I always have the butcher cut it up for me, but this looks like fun!