SPATCHCOCKED CHICKEN WITH SOURDOUGH CROUTONS & SCHMALTZ
This Spatchcocked Chicken with Sourdough Croutons & Schmaltz is incredibly easy to make and will become one of your favorite one-pan dinners. The chicken fat - the schmaltz - crisps up the sourdough croutons in an incomparably way.
Provided by Dédé Wilson
Categories Dinner
Time 50m
Number Of Ingredients 8
Steps:
- Position oven rack in top third of oven. Preheat oven to 425°F/220°C.
- Tear the bread into large bite-sized pieces and scatter on a rimmed half sheet pan, positioning them somewhat near the middle. Season with salt and pepper.
- Lay the spatchcocked chicken on top of the bread; most of the bread will be underneath the chicken, but you do want some pieces around the chicken. Brush the chicken with the softened butter, then the oil, then season liberally with salt and pepper.
- Roast the chicken for 15 minutes, then rotate the pan front to back and roast for another 20 to 25 minutes or until a thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F/74°C. Allow to sit for 5 minutes for juices to redistribute within the chicken.
- While the chicken is resting, toss a large amount of salad greens with vinaigrette. Mound the salad on dinner plates and lay pieces of chicken and schmaltz-crisped sourdough croutons on each plate and serve immediately. Pass napkins because you will be drooling with ecstasy.
Nutrition Facts : Calories 830 kcal, Carbohydrate 20 g, Protein 60 g, Fat 55 g, SaturatedFat 13 g, Cholesterol 227 mg, Sodium 212 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED SPATCHCOCK CHICKEN
When you have a famous chef for a dad, you learn how to enjoy good food early on - and if you're Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don't expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they're not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. "We want to show people of all ages that you can cook delicious things," Madeline says.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
SPICE-RUBBED SPATCHCOCKED CHICKEN
A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren't up for spatchcocking your own bird, you can ask your butcher to do it for you.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 3h
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 28 grams, Carbohydrate 4 grams, Fat 44 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 13 grams, Sodium 1000 milligrams, Sugar 2 grams, TransFat 0 grams
SPATCHCOCK CHICKEN
Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.
Provided by SandyG
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
- Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
- Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
- Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.
Nutrition Facts : Calories 545.4 calories, Carbohydrate 0.4 g, Cholesterol 239 mg, Fat 32.1 g, Fiber 0.1 g, Protein 59.9 g, SaturatedFat 8.6 g, Sodium 758.1 mg
GARLIC AND HERB SPATCHCOCK GRILLED CHICKEN
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.
Provided by Ian Knauer
Categories Summer Small Plates Chicken Garlic Kid-Friendly Rosemary Spring Grill/Barbecue Healthy
Yield Serves 4
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat with both direct and indirect heat zones, preferably with hardwood or hardwood charcoal. Separate leaves from 5 rosemary sprigs, then coarsely chop leaves. Tie remaining sprigs together with kitchen twine to form a brush. Combine garlic and oil in a measuring cup.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears; reserve backbone for stock. Turn chicken over, breast side up, and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Tuck the wings behind the breasts, then tuck in the legs so the bottoms of the drumsticks are pointed away from the body and chicken is as flat as possible.
- Brush all sides of both pieces of chicken with the garlic-oil using rosemary brush. Sprinkle all sides with chopped rosemary leaves, salt, and pepper.
- Grill both pieces of chicken, skin side down, over direct heat, until skin is golden brown, crispy, and lightly charred, about 5 minutes. Flip both pieces of chicken over, transfer to indirect heat, and baste with rosemary brush dipped in garlic-oil.
- Continue to grill chicken, basting occasionally, until skin is golden brown, juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 45-60 minutes for whole chicken and 25-35 minutes for chicken breast. Let chicken stand at least 10 minutes before carving. Arrange chicken on a serving platter and serve with chimichurri sauce alongside.
CHICKEN UNDER A BRICK
If you've ever roasted a chicken, then consider this chicken dinner 2.0 - you're sure to impress with just a little bit of extra work. The bones are removed from a small chicken to flatten it and help it cook evenly. It's then air-chilled overnight to ensure the skin gets golden and crispy. Cooking it doesn't take a ton of babysitting - just check it every once in a while and adjust your heat as necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 9h10m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone. Push the chicken down to flatten it out. Cut the wings off at the third joint (at the wing tip). Now locate the thigh bone. Use a small and sharp knife to cut the flesh off away from the bone, working all the way down to the joint. Once you're at the joint, bend the thigh bone back until you hear it pop and use your knife again to help remove the thigh bone completely. Repeat with the remaining thigh bone.
- Turn the chicken over, blot it dry and refrigerate on a large plate or baking sheet, uncovered, overnight to dry out the skin (this will help make it extra crispy). If you have to skip this step, then dry the chicken as best you can with paper towels and refrigerate, uncovered, for as long as you can.
- Sprinkle the chicken generously on both sides with salt and pepper.
- Heat the oil in a large 12-inch cast iron or nonstick skillet over medium-low heat. Lay the chicken, skin-side down, in the skillet. Add the garlic and herbs to the skillet. Now use either 2 bricks wrapped in foil or another heavy, slightly smaller skillet filled with large cans (tomato cans work nicely) directly on top of the chicken. Cook, leaving the chicken mostly undisturbed, checking every once in a while to make sure the skin is browning evenly and not getting too dark too quickly, and adjusting the heat as needed, until almost all of the meat is white (except for the very top of the breast) and the skin is a deep golden brown and crispy, 30 to 35 minutes. Remove the bricks or weighted skillet and turn the chicken over using tongs and/or a spatula, being careful not to rip the skin. Continue to cook until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, 15 to 20 minutes more.
- Remove the chicken and let rest for a few minutes before carving. Serve with lemon wedges.
CHICKEN UNDER A " BRICK" WITH ROASTED POTATOES
I used a recipe from America's Test Kitchen and tweaked slightly. Instead of the traditional brick you can use a cast iron skillet loaded with several cans or a large stockpot filled with water. It is important to use a non-stick pan beneath, so the skin doesn't have a chance to stick. This is the first time that I have eaten the skin from the chicken in years, due to health issues, but it is was a rare treat! It is also very pretty. Update: I changed this slightly so that I could add a little more flavor to the meat and not just the skin by adding the spices under the skin before cooking instead of over the skin. As much as I love the original recipe, I can't eat too much skin, so this is is another alternative.
Provided by nsomniak6
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Technique: Butterfly a chicken by cutting along the length of one side of the backbone. Turn chicken and cut along the other side of backbone and remove it. Turn chicken breast side up and flatten chicken with the palm of your hand. Then pound it with the flat side of a mallet to a fairly even thickness. Season the chicken with salt and pepper.
- Adjust an oven rack to the lowest position and heat oven to 450°F.
- Heat 1 teaspoon oil in a heavy bottomed 12-inch ovenproof nonstick pan over med-high heat until it begins to smoke. Swirl oil to coat the pan. Place the chicken skin side down in the pan and reduce heat to med. Place the weight on the chicken and cook until evenly brown for about 25 minutes, checking every 5 minutes or so. The chicken should be fairly crisp and brown after 20 minutes, if not turn up to med-high heat and continue to cook until well-browned.
- Mix the remaining oil, garlic, 1 1/2 tsp thyme, rosemary, pepper flakes, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl.
- Using tongs, carefully transfer chicken to a plate with the skin side up.
- Pour off any fat from pan and add the potatoes, sprinkling them with 1/4 tsp salt, 1/8 tsp black pepper and the remaining thyme. Place the chicken skin side up on the potatoes and brush the skin with the thyme-lemon juice mixture.
- Transfer pan to oven and roast until the thickest part of the breast registers 160°F on a meat thermometer 10-15 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
- Return the potatoes to the oven and roast until browned and cooked through about 10 minutes.
- Using a slotted spoon, transfer potatoes to a large bowl leaving fat behind. Toss the potatoes with parsley. Cut the chicken in to pieces and serve with lemon wedges.
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.
Nutrition Facts : Calories 850 kcal, Carbohydrate 4 g, Cholesterol 281 mg, Fiber 1 g, Protein 83 g, SaturatedFat 16 g, Sodium 1017 mg, Sugar 1 g, Fat 51 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CRISP-SKIN HIGH-ROAST BUTTERFLIED CHICKEN WITH POTATOES
Really tasty and easy to make. ok i forgot to add that i got it off of americas test kitchen. it was my first recipe i posted.
Provided by snilsson
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500°.
- Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
- Toss potatoes with 1 tablespoon oil, salt and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
- Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read internal thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.
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- Preheat the oven to 400°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with the olive oil, oregano, thyme and rosemary. Generously season with salt and pepper.
- Transfer the chicken to a large rimmed baking sheet, skin side up, and tuck the garlic underneath it. Roast for 45 minutes, until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 160°. Transfer the chicken to a cutting board and let rest for 10 minutes before serving.
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- Instead of two bricks and a rimmed baking sheet, you may use a heavy cast-iron skillet loaded with several cans or a large stockpot partially filled with water. Be careful when removing the pan from the oven, as the handle will be hot.
- With the breast side down and the tail of the chicken facing you, use poultry shears to cut along the length of one side of the backbone. With breast side still down, turn the neck end to face you, cut along the other side of the backbone and remove it. Turn the chicken breast-side up. Open the chicken on the work surface. Use the palm of your hand to flatten the chicken, then pound it with the flat side of a mallet to a fairly even thickness. Season the chicken with salt and pepper to taste.
- Meanwhile, mix the remaining 2 tablespoons oil, garlic, 1½ teaspoons of the thyme, the pepper flakes, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl and set aside.
- Using tongs, carefully transfer the chicken, skin-side up, to a clean plate. Pour off any accumulated fat in the pan and add the potatoes, sprinkling them with ¼ teaspoon salt, 1/8 teaspoon black pepper, and the remaining 1½ teaspoons thyme. Place the chicken, skin-side up, on the potatoes and brush the skin with the reserved thyme-lemon juice mixture.
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