In the early 2010s, you could find some version of the following lines on any forward-thinking food publication: Buy a whole chicken—it's cheaper. More flavorful. You can spatchcock it. It's what the chefs do. You'll have leftovers. You can make stock out of them. Did I mention it's what the chefs do? Today, thankfully, this knowledge isn't reserved for your one friend that got in early on "the Negroni." Thanks to the ocean of well-researched, 400-word spine-removal explainers, penned by a stable of bloggers (who prefer to be called editors, ahem), spatchocking, dry-brining, and all other facets of whole bird cookery are firmly cemented as mainstream culinary techniques. Weeknight chicken dinners, Thanksgiving feasts, and all other poultry-forward festivities are forever in debt to the keyboard warriors journalists that reacquainted them with moisture and flavor and texture. Point being: Progress (in poultry) is possible. Here are some recipes and articles that further prove this truth: - An explainer on spatchcocked and braise-roasted chicken from Amanda & Merrill. - A Kristen Miglore-written spatchcocking tutorial that will help your Thanksgiving turkey. - A spatchcocked chicken brightened beyond belief by lemon and sumac. |
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Our social team's quest to pour a new cocktail during every day of October is complete, and they deserve, um, a drink (or a nap). Here are the five cocktails that got the best response on Instagram:
5: The Winter Spritz. Ingredients: Aperol, blood orange, hard cider. Recipe here.
4: The Paper Plane. Ingredients: Aperol, bourbon, amaro, lemon. Recipe here.
3: Pumpkin Pie Martini. Ingredients: Vodka, dark rum, half & half, pumpkin puree, vanilla, maple syrup. Recipe here.
2: Spicy Apple Cider Margarita. Ingredients: Tequila, apple cider, lime, cayenne. Recipe here.
1: Autumn Harvest Sangria. Ingredients: Too many to write—but imagine a cornucopia covered in wine and other fun stuff. Recipe here.
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That's a wrap for this week! See you next Sunday for more chatter about what's happening at Food52 HQ. —Paul, Editor |
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