Capon - spatchcocked and dry cured?
I’ve only ever cooked turkey by spatchcocking and dry curing for three days in the fridge. Then I tuck the wings under and slice the leg tendons so the leg meat doesn’t get “cooked tight.”
I don’t see why this wouldn’t work for capons, but I can’t find reference Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude