Hi Mark, Love spatchcocked chicken. Have you ever thought of opening them up by cutting through the breast side, instead of cutting through the back, before splaying them out? Regards, L.
Interesting. No , I never thought of that. Two concerns come to mind. Cutting through the keel bone might be tricky, and so much exposed breast meat might tend to dry out. But I'm only guessing....
Sorry Glen, I believe I deleted that video. It is a quirky bread that I have struggled to reproduce at home, even though I made 100s of loaves at our Pasty shop. I don't know if this will work, but I will try to attach the PDF of the home recipe here.file:///C:/Users/User/Documents/Wild%20Rice%20Harvest%20Bread.pdf
@@backwoodbasics9383 Mark, you are so kind! it did not work because it was looking to a folder on your computer. If you are on Facebook, or Instagram, let me know, and I will attempt to direct message you there.
Wow.. that looks good Mark!
Hi Mark, Love spatchcocked chicken. Have you ever thought of opening them up by cutting through the breast side, instead of cutting through the back, before splaying them out? Regards, L.
Interesting. No , I never thought of that. Two concerns come to mind. Cutting through the keel bone might be tricky, and so much exposed breast meat might tend to dry out. But I'm only guessing....
Mark, I went to make your wild rice multi-grain bread today but I can't find your recipe video! Any chance you could send me the link?
Glen
Sorry Glen, I believe I deleted that video. It is a quirky bread that I have struggled to reproduce at home, even though I made 100s of loaves at our Pasty shop. I don't know if this will work, but I will try to attach the PDF of the home recipe here.file:///C:/Users/User/Documents/Wild%20Rice%20Harvest%20Bread.pdf
@@backwoodbasics9383 Mark, you are so kind! it did not work because it was looking to a folder on your computer. If you are on Facebook, or Instagram, let me know, and I will attempt to direct message you there.