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Spatchcock Chicken

03 Nov 2020, Posted by Chris Waltman in Chris' Corner

It wasn’t too long ago that people would primarily cook animals bone in and whole.  There is just something particularly delicious about cooking a whole chicken.  The chicken can retain its moisture content as well as impart a bolder taste from the bones.  The skin functions as a semi heat barrier with flavor enrichment as the fat renders out and bastes the meat.  The one downside of cooking a whole chicken is the time it takes to finish cooking.  The solution that cuts the time in half but does not take away from the final product is “Spatchcock Chicken”.

Along with most food lore, the origin of Spatchcock is widely disputed.  It is commonly believed to have been derived from the Irish term “Dispatch the cock” to which meant harvesting a hen from the yard, preparing the bird, splitting it followed but a quick broil for supper. 

Treat yourself with the unique cooking process of Spatchcock Chicken. You can even do it on your grill and pretend like you are back in the medieval times. Food is an experience and is most enjoyable when you try something new.

 

Spatchcock Chicken

Yield – 1 whole chicken

Prep Time – 15 min

Cook Time – 45 min

Ingredients

  • 4-5 lbs. whole chicken
  • 1 tsp. minced garlic (optional)
  • 1 tsp. lemon zest (optional)
  • 1 Tbsp. lemon juice (optional)
  • 4 tsp. chicken spice blend (personal preference)

 

Instructions

  1. Preheat the oven to 500°F
  2. Lay the chicken out breast side down.
  3. Use poultry shears or kitchen shears to along each side of the spine then trash the spine.
  4. Remove any loose piece from the inside of the chicken and flip over to breast side up.
  5. Push the chicken down flat.
  6. Season liberally on the top and bottom of the bird as well as under the skin.
  7. Lay the chicken out on an oven safe pan or sheet pan with a wire rack.
    1. Place root vegetables or wedged potatoes under the chicken for a simple side dish.
  8. Cook in the oven until the thickest part of the breast is 150°F and the joint between the body and the thigh is 175°F.
    1. If at any point the skins beings to get too dark too quickly, tent the chicken with foil or a foil pan.
  9. Let the chicken rest for at least 15 min
    1. If veg or potatoes were cook underneath the chicken, then give then a quick sauté to crisp them up.

 

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This recipe is just a base and can easily be adapted to whatever flavor profile you desire.  Easily change the spice blend or heat source to accommodate the flavor you would like to achieve.

  • Korean BBQ spice
  • Citrus Herb Blend
  • Smoked on a barbeque pit

Also do not scrap the bones from your perfectly roasted chicken.  Check out the video below on how to make a quick stock for future applications.