spatch·cock
–noun
1.
a fowl that has been dressed and split open for grilling.
–verb (used with object)
2.
to prepare and roast (a fowl) in this manner.
When I first read about the spatchcock method of chicken preparation, I'll have to say that I was a bit overwhelmingly intimidated. After all, it looked like a method that only the incredible Julia Child or maybe Alton Brown could pull off. I first read about it in a magazine and then began to look around on the internet. Apparently, it was a consensus. All I should need would be the chicken (of course) and a pair of poultry shears. Why is it that the things that are really the most simple can really seem the most difficult?
At any rate, I was determined to climb what I thought was a culinary mountain. Mountain? Well, it was more like a mole hill. I will tell you though, you must have a very strong pair of poultry shears that will easily cut through bone. If you have that (and the chicken...don't forget the chicken!), then you're all set. As for the flavor profile that you choose for the roasting, the possibilities are absolutely endless. I happen to be using an Asian flavor in my bird, but you may like something as simple as some salt, pepper and garlic. Or, you may like some white wine, thyme and rosemary....or even just a simple Italian dressing marinade. Like I said, the possibilities are ENDLESS!
Okay...onward and upward! This post is going to show you the method itself. I will be cooking my Asian marinated spatchcocked chicken tomorrow evening. So, make sure and check back here on Tuesday to see the pictures of how it turned out!
SPATCHCOCKED CHICKEN
1. Using a 3-4 pound chicken, turn the chicken breast side down on the work surface. When looking down at the chicken, the wings should be at the top and the legs should be at the bottom.
2. Use your fingers to trace the backbone up and down the bird so that you know where you will be cutting. Start on one side of the backbone and cut up and away from you straight to the top of the chicken. Then take the shears and place them on the other side of the backbone and do likewise. (Sorry, I had cut the chicken before I realized I had not taken a pic of this step, but you'll see the outcome below)
3. Here is the finished product. You can see the size of the backbone that was cut out at the bottom of the picture. The legs should lie down flat now.
4. Now when you turn the bird over, you should be able to press everything down flat. At this point, your bird is ready for whatever flavor profile your little heart may desire.
5. Roast in your desired dish in a preheated 500° oven for 30 minutes (yes, I said 30 minutes!), or until the internal temperature is 165° on an instant read thermometer (in the thickest part of the thigh) and the juices run clear.
When you get ready to roast, you can choose to put vegetables around it, or you may choose to do the chicken by itself. Whatever way that you choose, I'm sure that it will be delicious. And please, by all means let me know if you try this method and let me know what flavor profile that you chose. I would love to post some of the results! And send pictures too!
For now, my method was an Asian marinade. As I type, my freshly spatchcocked little bird is resting for the night in a gallon sized zip lock bag, swimming in some mighty yummy Asian flavors!
JEN'S YUMMY ASIAN MARINADE
1/4 cup extra light olive oil
1/8 cup soy sauce
1/8 cup rice wine vinegar
1 Tbsp. Hoisin sauce
2 tsp freshly grated ginger root
Wisk the above ingredients together thoroughly. Salt and pepper the chicken and place in a gallon sized zip lock freezer bag. Pour the marinade over the chicken. Press the extra air out of the bag and seal. Squish the chicken around in the bag and make sure that the marinade has covered all of the pieces. Marinate at least 2 hours or overnight. Cook using the method above.
See you back here on Tuesday!
