How To Spatchcock A Chicken Recipes

GRILLED SPATCHCOCKED CHICKEN

Steps:

• Place salt in a large bowl or Dutch oven and add a little water. Stir until salt is dissolved. Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours.
• Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board.
• Cut along both sides of the backbone of the chicken with kitchen shears. Remove bone and reserve for another use or discard. With the skin-side down, cut down into the breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Turn the chicken skin-side up.
• Place the heel of one hand on top of the other wrist, and using the heel of the hand, press down on the center of the breast, above the area of the cut, to flatten the center and achieve a more uniform thickness of the chicken.
• Combine smoked paprika, garlic powder, cumin, and pepper in a small bowl. Rub spice mix onto both sides of the chicken, gently lifting the skin wherever possible to place some of the rub directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
• Remove chicken from the refrigerator 10 to 15 minutes before grilling so it can come to room temperature.
• Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C). Lightly oil the grate.
• Place chicken bone-side down onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove to a platter, tent with foil, and allow chicken to rest, about 10 minutes. Cut chicken into 6 servings and serve with additional barbecue sauce, if desired.

SPATCHCOCK ROASTED CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
• Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes.
• Let the chicken rest 5 minutes before serving.

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

GRILLED SPATCHCOCKED CHICKEN

Steps:

• Prep:Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.
• Grill:Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.

ROASTED SPATCHCOCK CHICKEN

Steps:

• Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper.
• Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
• Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.

SIMPLE SPATCHCOCK CHICKEN

Steps:

• Complete the day before roasting: In a small bowl, combine the salt, black pepper, lemon zest, and fresh thyme. Rub the mixture together with your fingertips to infuse the salt completely. Remove the chicken from its packaging (discarding any excess liquid into the sink or trash) and place breast-side down (with the neck facing towards you) on a large cutting board.
• Using good-quality kitchen or poultry shears and holding the neck in one hand, cut along one side of the chicken spine, separating it from the ribs. Cut closely to the spine so that you do not remove any excess meat. Continue to cut about ¾ along the spine on one side, repeat on the other side of the spine. Grip the spine for leverage and continue cutting on both sides to remove it completely. If you are having difficulty, rotate the bird so that the tail faces you and cut from the opposite side.
• Reserve the spine for homemade stock or a quick pan jus. Flip the chicken so that the breasts face upward and the chicken legs face outward on both sides. Using the palm of your hands, press along the breast bone with some force to flatten the chicken completely. You might hear a slight crack. The legs and breasts should lay completely flat. Pat the chicken dry with paper towels on both sides.
• Season the chicken evenly and liberally on both sides with the salt mixture, both on top of the skin and under the skin on both the legs and breasts by gently lifting the skin (being careful not to tear it). Place the chicken, breast side up, on a wire rack set within a half sheet pan - or other suitable rimmed dish that can fit within your refrigerator. Transfer seasoned chicken to the bottom shelf of your fridge (be sure it is not touching other fridge items) and refrigerate, uncovered, for at least 12 hours or up to a full day.
• To Roast the Chicken (Next Day): Remove the chicken from the fridge and allow to sit out at room temperature for an hour before roasting. This allows the chicken to come to room temperature, and will ensure it cooks more quickly, evenly, and will promote even browning and crisping of the skin. Preheat the oven, with a rack in the upper-middle position, to 425°F (218°C). Note: If you have a convection oven setting, I encourage you to use it - convection cooking uses a fan to evenly distribute hot air throughout the oven and promotes more even roasting/browning, particularly for meat.
• Transfer the chicken, breast side up, onto a wire rack set within a clean, room temperature sheet pan. Tuck the wings under the breasts. Brush the chicken on all sides, with extra virgin olive oil. Roast for about 45 to 50 minutes, rotating the pan once or twice during cooking, or until the juices run clear when you cut between the leg and the thigh, the bird is evenly golden brown, and the thickest part of the breast reads 157°F-160°F (71°C) on an instant thermometer. The temperature of the chicken will increase as it rests as much as 10 degrees, so you do not want to remove the chicken any later, or the chicken breast will begin to dry out.
• Allow the chicken to rest for at least 15 minutes before carving - slice away the legs. Then remove the entire breasts from the breast bone. Store for meal prep or slice against the grain and serve immediately.

HOW TO SPATCHCOCK A CHICKEN

Steps:

• Remove the neck and giblets from your chicken and pat it dry with paper towels. Then place it breast side down on your cutting board.
• Using poultry shears, cut alongside one side of the backbone from the tail to the neck. Then repeat on the other side.
• Remove the backbone from the chicken. If you'd like, save and use this in stocks and broths.
• Flip the chicken over so the breast side is up. Then flatten it by pressing down with your hands. You'll hear a crack, and it should flatten completely. Your chicken is now spatchcocked and ready to roast, just remember to tuck the wing tips before roasting. Check out my recipe for lemon garlic spatchcocked chicken - it's super easy and flavorful!

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 425°F. Toss potatoes with olive oil and seasonings.
• Remove neck and giblets from the cavity if they are included.
• Place chicken on a sturdy surface, breast side down so the backbone is facing up. Using poultry shears, cut along each side of the back bone to remove it completely (reserve the bone for broth or gravy if desired).
• Flip the chicken over so the breast side is up. Using your palms, press on the breast bone to flatten it. You should hear it crack as it flattens. Fold the wing tips under the chicken.
• Arrange on a large rimmed baking sheet and brush with olive oil. Sprinkle generously with seasoning. Arrange vegetables around the pan if using.
• Roast the chicken for 45-50 minutes or until it reaches 165°F.
• Remove from the oven and loosely tent with foil. Rest at least 15 minutes before carving.

SPATCHCOCK CHICKEN RECIPE IN THE OVEN

Steps:

• Preheat the oven to 450 degrees F (232 degrees C). Place an oven safe rack over a baking sheet.
• If possible, let the chicken rest at room temperature for 30 minutes before roasting. (This will ensure more even cooking.)
• Place the chicken onto a cutting board, breast side down. Use kitchen shears to cut away the spine. (You can discard it or use it to make gravy.)
• Use your hands to open up the chicken like a book, then flip it over, open side down. Use the heel of your hand to push down on the chicken breast, which will crush the breast bone and allow the chicken to lay flat.
• Transfer the butterflied chicken to the rack over the baking sheet, breast side up.
• To make compound butter, mash together butter, parsley, Italian seasoning, and crushed garlic.
• Run your hands under the chicken skin on the breast and legs to separate it from the chicken underneath. Place dollops of compound butter all over underneath the skin and then press down over the skin to spread around underneath.
• Drizzle olive oil over the chicken, over the skin. Sprinkle with sea salt, paprika, and black pepper.
• Roast in the oven for 40-50 minutes, until a thermometer in the thickest part of the breast reaches 160 degrees F (71 degrees C). (Temperature will rise about 5 degrees while resting.)
• Remove chicken from the oven and let it rest for 10-15 minutes before cutting into it.