tag:blogger.com,1999:blog-18071407.post5501360599006120069..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: Poulet façon « crapaudine »Ken Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-18071407.post-89674972955955358812013-02-27T08:03:43.984+01:002013-02-27T08:03:43.984+01:00Ginny and all, once you've taken the backbone ...Ginny and all, once you've taken the backbone and breastbone out of the chicken, it's easy and maybe even more practical to cut it into two halves before grilling or roasting it. When I roasted mine and went to turn it over after browning the cut side under the broiler, I grabbed it by the leg... and the leg pulled right off. I rearranged it all for the photos in this post (<i>secrets de chef !</i>)Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-27911335185111321592013-02-26T22:10:01.235+01:002013-02-26T22:10:01.235+01:00I won't say what comment came to mind when I s...I won't say what comment came to mind when I saw the 'butterflyed' chicken.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-14347059715870095262013-02-26T21:43:13.215+01:002013-02-26T21:43:13.215+01:00I agree that butterflying is the most appealing na...I agree that butterflying is the most appealing name. I've never done this to a chicken, but will have to give it a try. Ginnyhttps://www.blogger.com/profile/04494717807563190298noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-51776255410140882852013-02-26T14:54:15.342+01:002013-02-26T14:54:15.342+01:00LOL Judith! I'm going with the butterfly descr...LOL Judith! I'm going with the butterfly description and the chicken looks lovely on that beautiful platter! Yes, it's good to enjoy food cooked in a variety of ways.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-47369812105941672742013-02-26T14:43:54.099+01:002013-02-26T14:43:54.099+01:00hee hee hee.. what Judith said. great work!hee hee hee.. what Judith said. great work!Ohiofarmgirlhttps://www.blogger.com/profile/02606563929369721111noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-31625175478709970932013-02-26T14:23:07.784+01:002013-02-26T14:23:07.784+01:00The chicken looks to me like it's doing the Ch...The chicken looks to me like it's doing the Charleston.Carolynhttps://www.blogger.com/profile/03735892815379411306noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-17919011338606719632013-02-26T13:05:11.612+01:002013-02-26T13:05:11.612+01:00Yup, I'm not sure I'd want to call my dish...Yup, I'm not sure I'd want to call my dish anything that starts with <i>crap</i>, so I'll go for <i>butterflied</i> :)<br /><br />Yours looks very tasty :)Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-72633563233923346162013-02-26T12:19:57.224+01:002013-02-26T12:19:57.224+01:00I have only prepared a chicken like this one time ...I have only prepared a chicken like this one time in my life, and if I remember correctly, it was delicious.<br />I don't think I like the word crapaudine very much, reminds me of a crapaud which is an ugly looking buffoon frog here.VirginiaChttps://www.blogger.com/profile/17282569773671179047noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-40441413659871661392013-02-26T11:55:28.922+01:002013-02-26T11:55:28.922+01:00Just to focus on the linguistic angle for a moment...Just to focus on the linguistic angle for a moment, in English English, we have "toad in the hole", which might be better rendered as <i>saucissons en clafoutis</i> - a good solid comfort food for this weather.Autolycushttps://www.blogger.com/profile/17642868944400656922noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-90421823132614049102013-02-26T09:55:21.721+01:002013-02-26T09:55:21.721+01:00Just for fun, Jean, et pour varier les plaisirs, a...Just for fun, Jean, <i>et pour varier les plaisirs</i>, as they say here. I've been doing chicken this way for many years, now that I think back on it. I think it's an especially good way to prepare fowl that you are going to cook on a barbecue grill.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-15189383731355886912013-02-26T09:47:12.457+01:002013-02-26T09:47:12.457+01:00I have in the past wondered why anyone would bothe...I have in the past wondered why anyone would bother to do this to a chicken, but I guess it cooks much quicker than just roasting it as it comes.<br /><br />Yours looks delicious and I will certainly give it a try.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-14775371713297085142013-02-26T09:32:48.341+01:002013-02-26T09:32:48.341+01:00It would really work well with Quail!!It would really work well with Quail!!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-67663320217052164982013-02-26T09:31:45.406+01:002013-02-26T09:31:45.406+01:00And the more I look at that first picture...
apar...And the more I look at that first picture... <br />apart from feeling hungrier and hungrier... <br />the more I think the French name is spot on!!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-70857117603682411032013-02-26T09:29:58.749+01:002013-02-26T09:29:58.749+01:00Thanks Peter. None of our chicken is ever wasted. ...Thanks Peter. None of our chicken is ever wasted. The carcass and trimmings go into the stock pot. Then we pick off all the meat and add it to Callie's food.<br /><br />What I learned from the videos I found was the easy removal of the breast bone. Not really necessary, but so easy you might as well do it.<br /><br />Tim, I was thinking about doing <i>coquelets</i> or <i>cailles</i> — smaller fowl —using this method.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-37126881552854522772013-02-26T09:07:43.907+01:002013-02-26T09:07:43.907+01:00Removing the clavicles... what on earth for... unl...Removing the clavicles... what on earth for... unless you are going to make your guests eat without a knife!!<br /><br />A shop I used to use sold mini-poulets at 500gms each... I used to spatchcock them with the steak mallet!! <br />One per person... served on a nest of onion, chopped spinach, white cabbage and chopped up potatoes.<br /><br />I have never tried with a bird this size... but the mallet method definately would not work!!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-38808635062779218882013-02-26T08:42:23.230+01:002013-02-26T08:42:23.230+01:00You'll find a clearer video describing butterf...You'll find a clearer video describing butterflying <a href="http://xrl.us/bojsv4" rel="nofollow">here</a>. Choose part 3 to go straight to butterflying or part 2 for all the preliminaries of preparing a bird for roasting, such as removing the clavicles.<br /><br />IMHO, the guy in the about.com video wastes too much of the chicken. Peter Hertzmannhttps://www.blogger.com/profile/14816850042270467983noreply@blogger.com