Monday, February 3, 2014

Spatchcock Chicken

I'm sorry what??? Yes, Spatchcock. Weird right?? But this will cut your chicken roasting time in HALF! Of course I heard about this on a cooking show and did some research. Spatchcock is a cooking method, not a recipe. So you can do this will any bird you are roasting. Spatchcock is just removing the backbone of the chicken so that it will lay flat on a pan. And since it it laying flat, it only take 45 minutes to roast!!

1 5lb Whole Chicken
Olive Oil
Salt and Pepper

You will also need a heft pair of kitchen sheers.

So before we begin, I would like to say dealing with raw meat is gross. Chicken is extra gross, whole chickens are even more extra gross, and cutting the backbone out of a chicken is well....even more super extra gross. It just is, but this recipe is so worth it! The first time I tried this I actually kept apologizes to the poor chicken because I was doing such a bad job I felt really bad for it... But with a little practice and a couple chickens later I am pretty good!

Preheat your oven to 420*. Remove the chicken guts a rinse it off. Place the chicken breast side down on you poultry cutting board (yes I do have cutting boards I use just for poultry). First find the backbone and go a little less than an inch over and begin to cut through the ribs following the backbone. I found that it helped if I cut just up the skin first so I had a line to follow.

Admittedly I cut this one a bit crooked, like I said it takes a little bit of practice. Once you are done with one side, do the next side. Now you could just throw that backbone away, or you could save it and make a chicken stock later! I also remove the little wings, but you don't have to.

Next, open the chicken like a book (I am so sorry chicken) and place it down on the pan.

You will notice the top up by the breasts is raised because there is a bone in there holding it up, so use you palm to press hard right between the breasts. You will feel it pop and it will flatten completely. If you can't press it down, you can flip it over and feel for that bone and cut it with your sheers.

Pour a few tablespoons of olive oil on the chicken and rub it all over. Next sprinkle it with salt and pepper, don't be afraid of that salt and pepper!!!

Roast for 45 minutes, or until the internal temp is 165*.

 The skin will be super golden brown, and CRISPY!!! YUMMM.

I served mine with my Pan Roasted Herbed Carrots, the recipe found HERE!

This was delicious and even tastes great as leftovers. I know this whole process seems intimidating, but you can do it!! Just give it a try!!

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