Chicken

Spatchcocked Chicken

Though no one seems to know how the name was born, spatchcocked chicken has been around since as early as the 1700’s

The idea is simple, you remove the backbone and flatten the bird, and roasting happens a lot faster and more evenly

I love this method since it allows you to cook a whole bird easier on the grill

So lets get started

I have around a 4 pound whole fryer chicken, that I removed and discarded any of the giblets, neck, heart, etc, from the cavity.  I patted the bird dry with some paper towel (note that the bird is breast side up in this picture)

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Flip the bird over, breast side down, and using sharp kitchen shears cut, starting on the sides of the tail, straight up the back and completely remove the back bone

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Spread the the cavity of the bird wide open.  I also make an incision at the top of the sternum, in the cartilage

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Flip your bird back over and press downwards on the center of the sternum, which will essentially crack, the chicken should be nice and flat at this point

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Now for some flavor

I’m using 4 tablespoons of butter, 2 cloves of garlic and 2 sprigs of fresh rosemary

Allow your butter to soften, remove your rosemary leaves from the stems and chop and grate your garlic

Add the rosemary and garlic to the softened butter (basically making a compound butter) and stir to incorporate

Using your fingers rub the butter over the bird and under the skin anywhere you can get to

Now for some seasonings

You will need 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1 tablespoon of paprika

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Sprinkle evenly over the entire chicken

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I’m going to grill this over indirect heat, meaning my center burner is off and my side burners or on medium

The grill will be at around 400 F and act as a convection oven, for nice even roasting

Place your bird in the center of the grill

I insert a thermometer into the thickest part of the breast

Remove the bird when the thermometer registers 165 F, around 25-35 minutes

Let the chicken rest at least 10-15 minutes before carving

A deliciously roasted spatchcocked chicken!

Yum!!

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Enjoy!!!

Simply Sundays! ~ Spatchcocked Chicken

  • Servings: 4-6
  • Time: Prep 15 Minutes, Cook 25-35 Min
  • Difficulty: Medium
  • Print

Ingredients

4 pound whole fryer chicken

 4 tablespoons of softened butter

2 garlic cloves

2 sprigs of fresh parsley

1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

1 tablespoon of paprika

Directions

Removed and discard any giblets, neck, heart, etc, found in the cavity of the chicken.  Pat the bird dry with some paper towels

Flip the bird over breast side down, and using sharp kitchen shears cut, starting on the sides of the tail, straight up the back and completely remove the back bone.  Spread the the cavity of the bird open wide and  make an incision at the top of the sternum, in the cartilage

Flip your bird back over and press downwards on the center of the sternum, which will essentially crack, the chicken should be nice and flat at this point

Peel the leaves off of 2 sprigs of fresh parsley and chop.  Grate 2 cloves of garlic.  Add the rosemary and garlic to 4 tablespoons of softened butter and stir to incorporate.  Using your fingers rub the butter over the bird and under the skin anywhere you can get to

Sprinkle the entire bird with 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1 tablespoon of paprika

Grill the chicken over indirect heat, meaning the center burner is off and the side burners are on medium.  The grill will be at around 400 F and act as a convection oven, for nice even roasting.  Place the bird in the center of the grill and insert a thermometer into the thickest part of the breast

Remove the bird when the thermometer registers 165 F, around 25-35 minutes.  Let the chicken rest at least 10-15 minutes before carving

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