Currently listing 756 recipes in 211 categories!
Listed in: Main Dishes: Poultry
1 whole chicken
Spatchcock is a technique for cutting a whole chicken a certain way. By removing the backbone and flattening your chicken, you get all the skin on one side and the increased surface area of the chicken can be cooked more quickly. Save/freeze the backbone for future stock.
1. Place the chicken breast side down on a cutting board. Use kitchen shears or serrated knife to remove the backbone by cutting along both sides.
2. Turn the chicken breast side up and open it so that the cavity is lying as flat as possible. Press down firmly on the center of the breast to flatten. If you hear a crack, that's good!
3. Tuck the wings behind the breasts so that they stay put and are less likely to burn when exposed to heat.
4. Season the chicken on both sides and grill (skin side down). I like to marinate it with evoo, rosemary, thyme, lemon slices, salt & pepper and garlic. Cook the chicken skin side down, and weight the chicken down with aluminum foil bricks (or with dish used to marinate chicken. Cook for 20 minutes, then flip the chicken so it is skin side up. Put the brick or baking dish back on the chicken. Continue cooking until the chicken has an internal temperature of 165 degrees, about 20-40 minutes more, depending on the size of your chicken. Let rest 10 minutes before cutting.
(Cook's note: Chicken can also be cooked in a cast iron pan in the oven. Distribute lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the sliced onion and brush with about half the oil/herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture. Roast on stove top 30 minutes. Pour some white wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes.
This recipe currently has 0 pictures.
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version
Rate this Recipe: Comment on this Recipe:Jump to Category:
Other Recipes in this Category:
No Recipes - Check Back Later
Recipe Cloud Tags:- certain
- exposed
- behind
- surface
- increased
- garlic
- continue
- before
- thermometer
- tightly
- breasts
- spatchcock
- remove
- slices
- chicken
- cooking
- shears
- backbone
- skillet
- flattening
