Schipperkesue
Well-known member
I raise heritage chickens and eat the roosters that don't make the grade. They can be a little tough if not cooked correctly. All that running around the farmyard and eating bugs makes for a tougher muscle tissue.
This year I have embraced Spatchcock. You take a whole chicken, use a sharp pair of scissors and cut up each side of the backbone, reserving the backbone for soup or to give to your favorite dog. Then you flatten the chicken and cook it long, low and slow. The result is tender and delicious.
So how about rabbit? Obviously I am NOT cutting out the backbone, but how about a slice up the chest and flattening the carcass that way? Has anyone tried this? How do you think it would work?
This year I have embraced Spatchcock. You take a whole chicken, use a sharp pair of scissors and cut up each side of the backbone, reserving the backbone for soup or to give to your favorite dog. Then you flatten the chicken and cook it long, low and slow. The result is tender and delicious.
So how about rabbit? Obviously I am NOT cutting out the backbone, but how about a slice up the chest and flattening the carcass that way? Has anyone tried this? How do you think it would work?
