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
Remove and discard any of the giblets, neck, heart, etc, from the cavity
Pat the bird dry with some paper towel (note that the bird is breast side up in this picture)
Flip the bird over, breast side down, and using sharp kitchen shears cut, starting on the sides of the tail along the back bone
Cut completely through
Repeat on the other side and remove the spine
I also like to make an incision with a sharp knife down the breast bone to help flatten the chicken
Flip the bird back over and press downwards on the center of the sternum
This will essentially crack the sternum and the chicken should be nice and flat at this point
Now for some flavor
I’m using 2 tablespoons of softened butter 1 garlic clove and some fresh parsley and thyme
Remove the leaves from the thyme discarding the stems and chop along with the parsley
Grate the garlic
Add the herbs and garlic to the softened butter (basically making a compound butter) and stir to incorporate
Using your fingers rub the butter mixture all over the bird
Now for some seasonings
We used 1 tablespoon of paprika and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
Place the spices into a bowl and whisk to incorporate
Sprinkle evenly over the entire chicken
I’m going to grill this over indirect heat, meaning my center burner is off and my 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
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
You will definitely love this deliciously grilled spatchcocked chicken!
Yum!!
Enjoy!!!
Simply Sundays! ~ Spatchcocked Chicken
Ingredients
4 pound whole fryer chicken
4 tablespoons of softened butter
2 garlic cloves
2 sprigs of fresh rosemary
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 the 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 rosemary 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. Try to get the butter everywhere you can
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
Tools used to make this recipe
Architec Carving Board, Gripperwood
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
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