Tag Archives: Spatchcocking the Chicken

Spatchcocking the Chicken –

photo (6)
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I have wanted to roast my chicken this way for quite some time, but always fall back on the standard. I have posted the standard way under Good Old  Roast Chicken.  You’ll need to remove the backbone of the chicken , and I am not that great with butchering so left it to the butcher in Whole Foods or whoever you go to. Just ask the butcher to remove backbone ( I discarded it or save it for making stock)  and cut chicken in 1/2. This removal of the backbone of the chicken is known as spatchcocking , simply put,  you roast the chicken in about 1/2 the time as conventional methods with the maximum crispiness to the skin, and very moist chicken is achieved.  I used my more shallow Le Creuset pan and chicken fit snugly in which is what you want. You don’t want it in too big a pan, just make sure your pan is flame proof , a 12 inch cast iron skillet is also perfect.  This is really easy, and I must give credit where credit is due, I got my inspiration from the Zuni Cafe Cookbook. I changed it a bit by cutting the chicken in 1/2 but used the times it posted and it was sheer perfection.  Crispy and moist! Served with fresh cranberry sauce and roasted potatoes.  You’ll have to turn your exhaust fans on for this one . By the way did I mention prep to table in an hour???

Ingredients:

1 whole chicken cut in 1/2 and remove backbone ( app. 2 1/2 to 3 1/2 lbs)

kosher salt and freshly ground black pepper (app. 3/4 teaspoon of kosher salt per pound)

sweet paprika

olive oil–1 to 2 Tbsp. of Olive Oil for the pan

*feel free to play around with seasonings of your choosing. Thyme , garlic and lemon are always perfect

Directions:

Preheat the oven to 475 degrees. I dried the chicken pieces with paper towels on both sides. The drying is very important for maximum crispiness.  I put about 2 teaspoons of olive oil in Le Creuset pan. Lay the chicken breast side down on a seperate plate and with a brush pour a little bit of olive oil over the chicken and salt and pepper and paprika , then turn over to breast side and add a little oil and salt, pepper and paprika. I used clean hands and rubbed the chicken to make sure the spices and oil got all over . Be liberal with the salt, they say 3/4 teaspoon per pound and that is just a guideline, but it’s about right.  I then put pan on the stovetop and heated up the olive oil in pan , you’ll want oil very hot so that chicken will sizzle when you put it in breast side up. You will now place pan in the oven with the chicken. The 2 halves of chicken fit snugly in the the pan.

I cooked at 475 degrees for the first 20 minutes, chicken should start to crisp up, I then flipped it over to the other side for another 10 minutes. Then put it back in the oven for about 15 minutes breast side up till it was finished cooking.  My total oven time was 45 minutes!  Use tongs to handle chicken because you don’t want to pierce skin, you’ll lose too much liquid that way. I removed from oven , checked meat thermometer for the right temperature ( 165) in thigh,  and removed from oven and let it sit for another 10 minutes. This was restaurant worthy chicken for certain. See photos, though they don’t do the crispiness justice. My oven was hot enough at 475 degrees, when you flip chicken over check the crispiness and make sure it’s not burning, so you may need to lower to about 450 or raise to 500 to get it to brown perfectly. My chicken didn’t stick at all due to drying out the chicken and preheating the pan. Total cooking time should be anywhere from 45 – 60 minutes.

Devil’s Chicken on the Grill

IMG_0575

chicken flattened out right before cooking

IMG_7439

look at the color of the skin on this chicken, no black!!! just golden and brown

IMG_0572

marinade for chicken

IMG_7440 IMG_0574We absolutely love spatchcocked chicken. Simply delicious made in the oven and on stove top (see recipe for Spatchcocking the Chicken) . In any event I hadn’t ever made it on the grill and I wanted to . It came out just perfect, just wish I had better photos. We started eating it before I could photograph so I kind of assembled it and snapped. Next time I will take better photos and add them because this will be a staple in our house.

As you know we love spicy food but you don’t need to use crushed red pepper you can just season with salt , pepper and paprika, garlic powder whatever you’d like . This is how I did it and for those of you who do like it a little spicy this was perfect. It wasn’t really all that spicy at all just a hint of kick.

You will ask your neighborhood butcher to please remove the backbone of your chicken unless you’re good with the kitchen shears and can take it out by yourself. I prefer having butcher do it . (see photo) Chicken will still be in one piece or you can have them cut it into two pieces, it doesn’t really matter which way. I kept it as one whole chicken.

Ingredients couldn’t be simpler, I’m sure you have all ingredients but the chicken.

Ingredients:

2 cloves garlic–chopped

1 Tablespoon fresh thyme leaves ( app. 10 sprigs) removed from sprigs and chopped

3 Tablespoons fresh lemon juice ( 1 nice size lemon)

2 Tablespoons Extra-Virgin Olive Oil

1 1/2 teaspoons kosher salt

3/4 – 1 teaspoon crushed red pepper ( use as little or as much as you’d like I used 1 teaspoon)

1/2 teaspoon freshly ground black pepper

1 whole chicken with back-bone removed and flattened as much as possible, if you’d like you can have chicken cut into 2 halves.

Directions:

In a small bowl , add chopped garlic, chopped thyme along with lemon juice, oil, salt, red and black pepper. Whisk all ingredients together. Rinse the chicken and pat dry with paper towels.

Put chicken on a baking tray and cover with marinade , I used a pastry brush to get marinade all over the chicken. Let chicken sit in marinade at least an hour and up to 24 hours.

Heat the grill ( spray grill first with cooking spray or oil the grates).

I turned heat on grill up all the way , once grill got very hot I turned it down to medium-low and placed the chicken on grill¬†skin-side down, closed the cover and cooked it low and slow for about 22 minutes. You can check on chicken by lifting up with tongs , be sure to check up on it often to make sure you have no flare-ups with your grill. Flip chicken over and cook for another 20-25 minutes. You can cut into chicken to make sure it’s done. This method worked perfectly for me , as all grills are different you will have to see how long it will cook on yours. I did it 22 minutes per side and it seemed to work out perfectly.

Spatchcocking the Chicken –

photo (6)
More Winter Colorado 003
More Winter Colorado 007

I have wanted to roast my chicken this way for quite some time, but always fall back on the standard. I have posted the standard way under Good Old  Roast Chicken.  You’ll need to remove the backbone of the chicken , and I am not that great with butchering so left it to the butcher in Whole Foods or whoever you go to. Just ask the butcher to remove backbone ( I discarded it or save it for making stock)  and cut chicken in 1/2. This removal of the backbone of the chicken is known as spatchcocking , simply put,  you roast the chicken in about 1/2 the time as conventional methods with the maximum crispiness to the skin, and very moist chicken is achieved.  I used my more shallow Le Creuset pan and chicken fit snugly in which is what you want. You don’t want it in too big a pan, just make sure your pan is flame proof , a 12 inch cast iron skillet is also perfect.  This is really easy, and I must give credit where credit is due, I got my inspiration from the Zuni Cafe Cookbook. I changed it a bit by cutting the chicken in 1/2 but used the times it posted and it was sheer perfection.  Crispy and moist! Served with fresh cranberry sauce and roasted potatoes.  You’ll have to turn your exhaust fans on for this one . By the way did I mention prep to table in an hour???

Ingredients:

1 whole chicken cut in 1/2 and remove backbone ( app. 2 1/2 to 3 1/2 lbs)

kosher salt and freshly ground black pepper (app. 3/4 teaspoon of kosher salt per pound)

sweet paprika

olive oil–1 to 2 Tbsp. of Olive Oil for the pan

*feel free to play around with seasonings of your choosing. Thyme , garlic and lemon are always perfect

Directions:

Preheat the oven to 475 degrees. I dried the chicken pieces with paper towels on both sides. The drying is very important for maximum crispiness.  I put about 2 teaspoons of olive oil in Le Creuset pan. Lay the chicken breast side down on a seperate plate and with a brush pour a little bit of olive oil over the chicken and salt and pepper and paprika , then turn over to breast side and add a little oil and salt, pepper and paprika. I used clean hands and rubbed the chicken to make sure the spices and oil got all over . Be liberal with the salt, they say 3/4 teaspoon per pound and that is just a guideline, but it’s about right.  I then put pan on the stovetop and heated up the olive oil in pan , you’ll want oil very hot so that chicken will sizzle when you put it in breast side up. You will now place pan in the oven with the chicken. The 2 halves of chicken fit snugly in the the pan.

I cooked at 475 degrees for the first 20 minutes, chicken should start to crisp up, I then flipped it over to the other side for another 10 minutes. Then put it back in the oven for about 15 minutes breast side up till it was finished cooking.  My total oven time was 45 minutes!  Use tongs to handle chicken because you don’t want to pierce skin, you’ll lose too much liquid that way. I removed from oven , checked meat thermometer for the right temperature ( 165) in thigh,  and removed from oven and let it sit for another 10 minutes. This was restaurant worthy chicken for certain. See photos, though they don’t do the crispiness justice. My oven was hot enough at 475 degrees, when you flip chicken over check the crispiness and make sure it’s not burning, so you may need to lower to about 450 or raise to 500 to get it to brown perfectly. My chicken didn’t stick at all due to drying out the chicken and preheating the pan. Total cooking time should be anywhere from 45 – 60 minutes.