Poultry Essentials Oven Baked Spatchcock Chicken Food

POULTRY ESSENTIALS: OVEN BAKED SPATCHCOCK CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Mix all the rub ingredients together in a bowl, and reserve.
• 4. Place a rack in the middle position, and preheat the oven to 425f (220c).
• 5. Chef's Note: If you have the time, brine the chicken in a salt solution, for about 2 hours.
• 6. Spatchcock the chicken by first using some kitchen shears, or a sharp knife, and cut out the backbone.
• 7. Freeze the backbone for making a good stock.
• 8. Turn the chicken over, spread open, and push down until you hear a snap.
• 9. Chef's Note: Both sides of the chicken should be lying nice and flat.
• 10. Line a rimmed baking sheet with parchment paper, and coat with grapeseed oil.
• 11. Cut the potatoes and carrots into 1/2-inch (1.3cm) slices. Lay the veggies in the rimmed baking sheet.
• 12. Chef's Note: I am using some carrots from my Winter greenhouse, but if you are using regular carrots, cut them to the same thickness as the potatoes.
• 13. Lay the chicken, skin side up onto the veggies, and press down. Pat the chicken dry with paper towels, and evenly sprinkle the rub on the chicken.
• 14. Place in the preheated oven, and allow to bake until the breast reads 150f (65c) on an instant-read thermometer, about 35 to 45 minutes.
• 15. PLATE/PRESENT
• 16. Serve with the veggies, and maybe some nice crusty bread. Enjoy.
• 17. Keep the faith, and keep cooking.

SPATCHCOCK CHICKEN SHEET PAN SUPPER

Steps:

• Position an oven rack in the middle of the oven and preheat to 475 degrees F.
• In a small bowl, whisk together the oregano, thyme, 1/2 cup of the olive oil, the juice of 2 lemon halves and a pinch of salt and pepper. Set aside.
• Place a kitchen towel over the top of a cutting board. Place the chicken on the towel breast-side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken all over with 2 tablespoons of salt and 2 teaspoons of pepper.
• Add remaining 2 tablespoons olive oil to a rimmed sheet pan and distribute evenly. Place the chicken skin-side up in the middle. Rub the chicken's skin with 3 tablespoons of the oil and herb mixture.
• Toss the potatoes with 3 tablespoons of the oil and herb mixture. Distribute the potatoes around the chicken on the sheet pan. Roast for 15 minutes, then lower the heat to 400 degrees F and continue roasting for 10 minutes.
• Meanwhile, toss the zucchini, cherry tomatoes and garlic in the remaining oil and herb mixture. Scatter around the sheet pan and roast until the chicken is totally cooked through, an additional 12 to 15 minutes. Transfer the chicken to a cutting board. Let it rest while you arrange the potatoes and vegetables on a platter.
• Separate the chicken into 6 pieces: 2 breasts with wing, 2 thighs and 2 legs. Arrange in the middle of the platter. Squeeze the remaining lemon halves over the platter and garnish with chopped parsley.

POULTRY ESSENTIALS: OVEN BAKED SPATCHCOCK CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Mix all the spice rub ingredients together in a small bowl, and reserve.
• 4. HOW TO SPATCHCOCK A CHICKEN
• 5. Place the chicken, breast-side-down on a clean work surface, and use a pair of kitchen shears to cut through the backbone.
• 6. Remove the backbone.
• 7. Turn the chicken over, and press down in the middle until you hear a satisfying crack.
• 8. Chef's Note: Breaking the breastbone you have flattened the chicken out.
• 9. Rub the chicken all over with the squeezed lemon pieces.
• 10. With your fingers, loosen the skin under the breasts.
• 11. Rub a tablespoon of the spice rub under the skin of the breasts.
• 12. Use the remaining spice rub to coat the chicken.
• 13. Place, uncovered, in the refrigerator for 3 hours.
• 14. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 15. Add the mushrooms to the roasting pan, or ovenproof skillet.
• 16. Add the chicken stock, and wine.
• 17. Place the chicken on top.
• 18. Roast uncovered, until the internal temperature of the thighs reach 165f (75c), about 55 to 65 minutes.
• 19. Remove from the oven, and allow to rest 10 minutes before serving.
• 20. Chef's Note: While the chicken is resting, you can take the juices, and make a nice pan sauce... or you could just serve it au jus.
• 21. PLATE/PRESENT
• 22. Carve and serve with your favorite sides. Enjoy.
• 23. Keep the faith, and keep cooking.

ROASTED SPATCHCOCK CHICKEN

Steps:

• Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper.
• Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
• Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.

SPATCHCOCKED (BUTTERFLIED) ROAST CHICKEN RECIPE

Steps:

• Place oven rack in upper-middle position and preheat oven to 450°F (232°C). Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
• If using herbs: using your fingers and starting from the neck end and working your way down towards the legs, gently separate chicken skin from the breast and thigh meat; be careful not to tear the skin. Carefully push the herbs under the skin, distributing them as evenly as possible all over the breast and thigh muscle.
• Combine 1 tablespoon (15g) kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon (5g) baking powder (if using) in a small bowl. Sprinkle all over chicken skin and cavity sides, then return to skin-up position. Drizzle chicken skin with 1 tablespoon (15ml) oil, rubbing to distribute evenly.
• Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes.
• Meanwhile, heat remaining 1 tablespoon (15ml) oil in a small saucepan over high heat until shimmering. Add chicken backbone and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup (240ml) water, using a wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.
• Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus.

SPICE-RUBBED SPATCHCOCKED CHICKEN

Steps:

• Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
• In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
• Heat oven to 425 degrees. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
• Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.