So I Spatch-Cocked my chicken last night. I know, right?
From Wikipedia, “
A spatchcock, otherwise known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone and sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully.
“Spatchcock” is also the traditional word for a juvenile chicken (in French, a “poussin”). Poussins or Spatchcocks were generally butterflied in preparation for faster cooking, hence in modern English the word has come to refer to both the bird and the manner in which it was traditionally prepared.”
Saw how to do it on Witty in the City and thought I ‘d try it myself. It was very easy, looked great in the pan and tasted even better. The bones on the chicken were easy to cut through and the whole prep time was about 15 min.
*Pre-heat oven to 450 degrees*
Here’s what you need:
1. One whole Chicken
2. Veggies of your choice (really should include onions though)
3. Olive Oil, Salt, Pepper and whatever spices you want
4. Cast Iron Skillet (or just a pan to roast it in)
Here’s what you do:
1. Cut the backbone out of the chicken and lay it flat in the pan
2. Cut up the veggies and sprinkle them around the chicken
3. Drizzle the veggies with oil
4. Put S&P and spices on chicken and veggies.
5. Put it in the oven for 45 min.
6. Attack the chicken immediately out of the oven1! It will be
tender and juicy with crisp skin.