How To

Spatchcocked Chicken: Recipe and How To

~ Amanda Neal ~ 1 Comment

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When roasting a chicken, do you want a bird that tastes good, is tender and juicy, and has perfectly crispy skin? Then spatchcocking a chicken is the right method for you.

Spatchcocking a chicken most basically means to split then flatten the bird, and there are many pros to this technique. First, the chicken cooks more evenly and faster because the breasts and thighs are flattened. Another positive is that all of the skin gets crispy and golden brown, not just the skin that is exposed to the oven circulation. And most importantly, it’s easy to cut and serve because separating the breasts and thighs becomes obvious when the bird is flattened.

I suggest spatchcocking a chicken for your first time and for a quick everyday meal. But once you master the technique, you can also spatchcock a fowl, guinea hen and turkey (talk about a quick Thanksgiving bird).

Click here to learn How To Spatchcock a Chicken, and then check out the recipe for Spatchcocked Chicken with Lemon and Thyme here on Coffee, Cabs and Bar Tabs. Pull out those kitchen shears and get cooking!

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The Perfect Baked Potato

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If you know me at all, you know that I love potatoes. There’s something incredibly satisfying and comforting about the creaminess of a perfectly cooked potato. From waxy fingerlings to starchy sweet potatoes, spuds are an incredibly versatile ingredient that can take on a wide range of seasonings and garnishes. One of my favorites ways to prepare starchy potatoes (i.e. Idaho or russet), is to simply bake them! Whether it’s topped with a pat of butter or with a hearty scoop of chili, baked potatoes are a no-brainer option for any meal.

A perfectly baked potato with a fluffy center and crisp, salty skin is easier to achieve than you think. Follow these simple steps on Coffee, Cabs and Bar Tabs for How To Bake a Potato. Baking spuds in the oven is easy to do and will give you great results each time.

Then after you learn to make the perfect baked potato, check out the recipe for a Baked Potato with Creamed Spinach and Parm  in the collection of savory recipes. This unique combination will make you rethink baked potato toppings all together.

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Thank you for stopping by CC&BT, happy cooking!

Peeling Back the Layers

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Few things pack such intense and exceptional flavor quite like caramelized onions. Whether it’s a bowl of French onion soup or a charred flat bread pizza, the sweet and savory balance of an onion really can elevate any dish.

Caramelized onions do take some time and they cannot be rushed. If your heat is too high, you run the risk of the onions burning, resulting in a bitter final product. Alternatively, a little time and elbow grease will give you a wonderful pan of perfectly browned and toasty veggies. A little patience will result in an irresistible, gourmet treat.

For a step by step guide on How To Caramelize Onions, check out the page here on Coffee, Cabs and Bar Tabs.

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And once you’ve mastered the technique, use up those sweet onion slices in a decadent sandwich, like the Caramelized Onion Grilled Cheese on CC&BT. Cheers!

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How To: Julienne a Carrot

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I’ll never forget the first lesson we learned on the very first day of culinary school. It was basic knife skills or taillage in French. Taillage is the method of achieving even knife cuts. All professional chefs must master their knife skills to be successful, but perfecting knife cuts is just as important for home cooks because it ensures even cooking.

Cutting a carrot into a julienne is one of many shapes used in French taillage. With this easy step by step How To, you can learn the traditional way to cut different veggies. With taillage, practice makes perfect! So continue to work on your knife skills and you’ll be a pro before you know it.

Check out How To Julienne a Carrot here, only on Coffee, Cabs and Bar Tabs. Also, make sure to follow CCandBT on Instagram, @coffeecabsandbartabs, for all the latest blog posts and tasty images from around NYC.

How To: Store Fresh Herbs

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There is something special about fresh herbs within a made-from-scratch recipe. Fresh herbs straight from the market are bright and aromatic, and add to a dish in many ways. Buying these herbs can get pricey, so it’s critical to learn how to keep your herbs fresher for longer.

Some herbs are more tender while others are more hardy, and each type will last longer if they’re stored a certain way. It’s important to store them properly so they can stay fresh as long as possible and ultimately save you money. Keeping your herbs beautiful and not bad is a goal that easily achievable with the right knowledge.

To learn how to store fresh herbs, check out the page here on Coffee, Cabs and Bar Tabs. Also be sure to check out all of the “How To” posts for tips and tricks every cook should know.

How To: Poach an Egg

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Now that you know how to boil an egg, it’s time to learn how to poach an egg! A soft boiled egg and a poached egg are similar in that they are both cooked in water, and the white has set and yolk is still runny. However, they are different because a poached egg is cooked outside of the shell and at a lower temperature.

Poaching an egg sounds daunting and finicky, but it’s really quite east and quite delicious. Try putting a poached egg on some blanched veggies, a crisp salad, or on top of a chunky soup. The egg will add a creaminess and decadence to any dish.

Check out the How To page here and learn the proper way to poach an egg!

How To: Boil an Egg

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A boiled egg is the perfect breakfast dish and source of protein to jump start your day. From a runny, soft boiled yolk to a creamy, hard boiled egg, cooking eggs in boiling water is a technique that every cook should master.

Depending on how long you let an egg boil, the egg will cook to different temperatures. Knowing these times will allow you to not only achieve egg perfection, but will also help you peel the eggs with ease.

Check out the latest HOW TO post here on Coffee, Cabs and Bar Tabs, how to boil an egg!