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Average Rating:

Total Reviews: 2

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  • on July 22, 2013


    Oh my gosh!!!!!!!!!!!!!!! This is one of the BEST recipes I have ever made and I cook all the
    time. It is not hard and absolutely delicious. There is the skillet to clean but the sauce is
    as good as anything you would get at a very expensive fine dining restaurant. My husband
    and I LOVE it. Spatchcocking is so easy on these little birds don't be afraid of it. Cute out
    the backbone, open the bird, with the heel of your hand break the breastbone, then flatten
    the bird and you are set to brown it. You can do this on a turkey too and it cooks much faster
    and doesn't dry out compared to baking it whole. Martha Stewart,com has great directions with
    pics for doing this. You could certainly make it ahead for company and just reheat it. Yummy
    yummy yummy thank you so much Emeril !!!!!!!!!!!! This is a 5 star recipe :

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  • on November 23, 2011


    I am a big fan of these little birds. Delicate flavor, smooth texture, no poultry or gamey lingering aftertaste. This recipe is simple and with the right (fresh ingredients you can really create a wonderful centerpiece for your dinner table. I tried this dish 2 ways: whole and split. Split allows you to really get a great sear on surface of the bird. Whole, yes you can still sear but it will require a little frying pan finesse. I tried the whole because I wanted to serve a "miniature turkey" looking dish and when baking I made sure to baste as I would a regular turkey, but in actuality it doesn't really take that long to bake in the oven. Try it under the "broil" setting for a nice char, baste often to maintain an even color tone. YUMMM, great tasting easy recipe. Can't really screw this one up.

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