Do something historic

[Horace]

I can't look at the Bundt pan chicken without laughing. Somehow it is even more evocative than beer can chicken.

[Horace]

I have been doing air fryer hot ham and cheese sandwiches lately. I took an idea from George's mayo steaks, and put a thin layer of mayo on the outside of the bread as well as the inside. They turn out great. 380 degrees for 9 minutes.

[Mik]

Nordic Ware for the win!!!!

Love their stuff.

[Mik]

@horace said in Do something historic:

I can't look at the Bundt pan chicken without laughing. Somehow it is even more evocative than beer can chicken.

It becomes a Butt pan. Versatility.

[Catseye3]

@mik said in Do something historic:

It becomes a Butt pan. Versatility.

[brenda]

@mik said in Do something historic:

@horace said in Do something historic:

I can't look at the Bundt pan chicken without laughing. Somehow it is even more evocative than beer can chicken.

It becomes a Butt pan. Versatility.

[Friday]

That first chicken picture.....

[Klaus]

@george-k said in Do something historic:

I was going to make this this weekend!

Bundt Pan Roast Chicken

There's a variant of this which is somewhat popular in certain "redneck" clubs over here, where the chicken sits on a beer can.

[George K]

@klaus I've made beer can chicken on the grille. However, I don't have a grille anymore, so...

It was nothing really special.

[Mik]

Spatchcocking chicken is the way to go.

[George K]

@mik said in Do something historic:

Spatchcocking chicken is the way to go.

I've never tried it with chicken. I did a turkey breast, and it was not easy to do!

Got recipe?

[Mik]

Bigger bird.

Spatchcocking is more a technique than a recipe. You cut the backbone out then flatten the spread out chicken as much as possible. That way you can point the dark meat to the hotter part of the grill or oven (back) and it cooks more evenly, especially indirect grilling.

Link to video

[brenda]

Every time I see your pic, George, it looks like the chicken is talking to you. I'm trying to figure out what she's saying.

"Oh my! And we only just met! I can't believe you talked me into doing this. ... Wait, why do you have that knife in your hand?"

[George K]

Very very tasty. Lot's of lemon and herb. The potatoes were very good and garlic-ey.

Although the thermometer said it was at 165, I would have liked a bit crisper skin. 75 minutes next time.

[brenda]

Looks great, George. I've never cooked one that way. Looks easy and yummy.