Spatchcock a chicken

Spatchcock a chicken

Spatchcock a chicken

The whole job of cooking chicken is really to remove its backbone from the inside. It can be done with a heavy cleaver or a mallet. If you want to make sure that the chicken is evenly cooked without too much waste, you can make up a hole inside the chicken with your hand, catch the backbone with your hand, and pull it out. If you want to make sure that you are doing it all properly, you can use a spatchcocked chicken as a pattern.


According to the actual dictionary, “spatchcock” is defined as “a fowl split and grilled usually immediately after being killed and dressed”. But colloquially, spatchcocking a chicken is the process of removing the backbone of a whole chicken so that the bird lays flat, regardless of whether or not you plan to grill it. We love spatchcocked chickens roasted, grilled, cooked over an open flame—as far as we’re concerned, there’s no wrong way to cook a spatchcocked chicken. Kitchen shears! A great, sturdy pair of kitchen shears comes in handy for many things, but they really earn their keep when it comes to jobs like this. Yes, you COULD use a very sharp chef's knife, but spatchcocking is much, much easier if you have kitchen shears. Plus, once you get the hang of spatchcocking, your roast chicken (or grilled chicken game) will be so stepped up and speedy, you'll be wanting to make spatchcock chicken on the regular, so might as well invest in some shears. Did we talk you into it yet?

Using good-quality kitchen shears holding the neck and cut along one side of the chicken spine, separating it from the ribs. Be sure to cut as close to the spine as you can so that you do not end up discarding any more of the chicken meat than necessary. Repeat on the other side of the spine. If you are having difficulty getting through the bird, rotate it so that the tail faces you and cut from the other side. Above 150°F (66°C), breast meat dries out. Chicken breast meat is very lean. Looked at under a microscope, it's essentially a bundle of straw-like fibers filled with juice. As these fibers are heated, they begin to shrink, squeezing that juice out. Despite government warnings to cook chicken to an unthinkable 165°F (74°C), in reality, once you cook breast meat above 150°F or so, its muscle fibers are almost completely collapsed. Congratulations! Your chicken is now officially cardboard.The problem? Well, first off, it's fussy. Secondly, it soaks the skin right through to the skin,* ruining its chances of attaining crispness (and let's face it, what's a roast chicken without crisp skin?). It also tends to dilute the flavor of the bird. Not so bad for robust turkey, but mild chicken needs all the flavor it can muster. (Source: www.seriouseats.com)


A whole roasted chicken can be tricky. The chicken needs to roast long enough to make sure the dark meat is cooked through, but you don't want to dry out the rest of the bird while doing so. Avoid this dry meat dilemma with our Roasted Spatchcock Chicken.Achieve the ultimate crispiness when roasting a chicken without worrying about dryness by butterflying the bird. Also called spatchcocking, the process removes the backbone (something your butcher can assist you with) to flatten out the chicken. This allows the breast and legs to cook at the same level on your pan, resulting in meat that cooks quicker and more evenly. Plus, the exposed surface on the pan will create a wonderfully crispy chicken skin.Roast your spatchcocked chicken alongside Brussels sprouts, carrots, and garlic for a one-pan supper that's simple enough for weeknights and pretty enough for parties.

We were having a family reunion and I made a triple batch. It is very easy to spatchcock a chicken. I did three chickens and tripled the sprouts and carrots. The house smelled gorgeous and they chickens turned out so moist and flavorful. I did not do the potatoes at the same time. I microwaved them until just soft, put them on their own roasting pan coated with olive oil, smashed them and then baked them until they were crispy on the edges. Oh, I also put Montreal steak seasoning, salt and pepper on them and drizzled with olive oil. The table was so quiet except for the mmm's all around. Will definitely make this again and again. It takes more than 10 minutes to prep (I am a trained cook), but it is well worth it. Oh, and I am on the Mediterranean diet and though there was butter involved it was my one splurge. Also put sour cream and chives on top of the hot crash potatoes. Thanks for a great recipe. (Source: www.southernliving.com)


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