Spatchcocked Saffron Chicken Recipes

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SPATCHCOCKED SAFFRON CHICKEN



Spatchcocked Saffron Chicken image

Spatchcocking might be the easiest and quickest way to cook a whole chicken. The technique is reminiscent of an Omani practice that uses smooth riverbed stones placed over the embers of a fire to grill meat.

Provided by Martha Stewart

Categories     Chicken Recipes

Number Of Ingredients 7

1 whole chicken (about 4 pounds)
3 tablespoons fresh mint, finely chopped
3 tablespoons fresh cilantro, finely chopped
6 tablespoons ghee
2 teaspoons kosher salt
3/4 teaspoon saffron threads
Safflower oil, for grill

Steps:

  • To spatchcock a chicken, cut along each side of the backbone with shears. Remove the backbone and reserve it for stock (it can be frozen up to 3 months). Turn chicken breast-side up; flatten it with your palm.
  • In a small bowl, combine mint, cilantro, 3 tablespoons ghee, 1 teaspoon salt, and 1/2 teaspoon saffron. Carefully loosen skin from breasts and thighs with your fingers and rub ghee mixture under skin. Place chicken on a plate, cover, and refrigerate at least 1 hour.
  • Preheat oven to 350 degrees and heat a grill or grill pan over medium-high. Brush grill with oil to prevent sticking. Rub chicken with remaining 3 tablespoons ghee and season with remaining 1 teaspoon salt and 1/4 teaspoon saffron. Reduce heat to medium.
  • Grill the chicken, skin-side down, for 20 minutes. For more even cooking, the chicken can be weighted with a foil-covered brick, if desired. Flip chicken and transfer to a rimmed baking sheet and cook until a thermometer inserted into the thickest part, without touching the bone, registers 165 degrees, 20 to 25 minutes more.
  • Transfer to a plate, cover, and let rest for at least 10 minutes before serving.

SPATCHCOCK ROASTED CHICKEN



Spatchcock Roasted Chicken image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 3

One 3 1/2- to 4-pound whole chicken
Kosher salt and freshly ground black pepper
6 fresh thyme sprigs

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



Spatchcock Chicken image

Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.

Provided by SandyG

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 50m

Yield 8

Number Of Ingredients 7

2 (3 1/2) pound whole chickens, wingtips removed
2 teaspoons salt
1 teaspoon dried tarragon
1 teaspoon paprika
¼ teaspoon black pepper
4 teaspoons olive oil
2 lemons, thinly sliced and seeded

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.

Nutrition Facts : Calories 545.4 calories, Carbohydrate 0.4 g, Cholesterol 239 mg, Fat 32.1 g, Fiber 0.1 g, Protein 59.9 g, SaturatedFat 8.6 g, Sodium 758.1 mg

ROASTED SPATCHCOCK CHICKEN



Roasted Spatchcock Chicken image

When you have a famous chef for a dad, you learn how to enjoy good food early on - and if you're Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don't expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they're not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. "We want to show people of all ages that you can cook delicious things," Madeline says.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 (3 1/2-pound) whole spatchcock chicken
2 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 heads garlic, cut in half horizontally
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 lemon, cut in half horizontally

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.

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