Spatchcock Chicken Roasted On Sourdough Food

SPATCHCOCKED CHICKEN WITH SOURDOUGH CROUTONS & SCHMALTZ

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.

SPATCHCOCK ROASTED CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
• Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes.
• Let the chicken rest 5 minutes before serving.

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.

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.

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.

SPATCHCOCK CHICKEN ROASTED ON SOURDOUGH

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, combine the smoked paprika, garlic powder, and onion powder. Whisk to combine and then set aside.
• Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the back bone. Open the chicken sides like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
• Melt the butter in a large, oven-safe skillet and then take off of the heat. Brush about 1 tablespoon of the butter over the top (the skin side) of the chicken. Dust the chicken with the spice mixture and season with additional salt and pepper. Rub the edges of the bread slices with the garlic. Turn the slices of bread in the butter to coat, then arrange them in an even, slightly overlapping layer in the skillet; sprinkle with the pepper flakes. Place the chicken on top, skin-side up. Roast, rotating the chicken in the skillet halfway through (so that any previously uncovered bread gets covered, until the skin is golden brown and an instant read thermometer inserted into the thigh registers 160 degrees F, 40 to 45 minutes.
• Let the chicken rest 5 minutes then carve and serve topped with parsley, with the bread and lemon wedges on the side.

SPATCHCOCK CHICKEN RECIPE IN THE OVEN

Steps:

• Preheat the oven to 450 degrees F (232 degrees C). Place an oven safe rack over a baking sheet.
• If possible, let the chicken rest at room temperature for 30 minutes before roasting. (This will ensure more even cooking.)
• Place the chicken onto a cutting board, breast side down. Use kitchen shears to cut away the spine. (You can discard it or use it to make gravy.)
• Use your hands to open up the chicken like a book, then flip it over, open side down. Use the heel of your hand to push down on the chicken breast, which will crush the breast bone and allow the chicken to lay flat.
• Transfer the butterflied chicken to the rack over the baking sheet, breast side up.
• To make compound butter, mash together butter, parsley, Italian seasoning, and crushed garlic.
• Run your hands under the chicken skin on the breast and legs to separate it from the chicken underneath. Place dollops of compound butter all over underneath the skin and then press down over the skin to spread around underneath.
• Drizzle olive oil over the chicken, over the skin. Sprinkle with sea salt, paprika, and black pepper.
• Roast in the oven for 40-50 minutes, until a thermometer in the thickest part of the breast reaches 160 degrees F (71 degrees C). (Temperature will rise about 5 degrees while resting.)
• Remove chicken from the oven and let it rest for 10-15 minutes before cutting into it.

ROAST SPATCHCOCK CHICKEN WITH LEMONGRASS, HONEY & FISH SAUCE

Steps:

• To spatchcock the chicken, put the bird on the worktop, breast-side down, with the legs pointing towards you. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone (and either side of the parson's nose). Remove the backbone and keep it for stock (freeze until you've gathered a few). Turn over the chicken, then flatten it by pressing hard on the breastbone with the heel of your hand - you'll feel it breaking and flattening under your hand. Remove any big globules of fat and neaten any ragged bits of skin.
• To make the marinade, remove and discard the coarse outer layer of leaves and the green tips from the lemongrass. Chop the pale inner core finely, then pound using a pestle and mortar with the garlic, ginger and chillis. Transfer to a bowl, then add the rest of the ingredients. Put the chicken in a dish that will fit in your fridge. Gently loosen the skin on the breast, then work your fingers in between the skin and the flesh, including the legs. Spoon some of the marinade under the skin, then spread more marinade all over the chicken (use no more than half the marinade in total at this point). Cover the bird with cling film and chill in the fridge for a few hours, or overnight.
• Heat oven to 180C/160C fan/gas 4. Put the chicken, breast-side up, in a roasting-tin in which it fits snugly (if there's too much room around the bird, the marinade will burn). Scrape all the marinade from the dish over the bird. Season all over, then roast for 1 hr 10 mins. Baste after 15 mins with all the juices from the tin. Baste again after 30 mins, then cover with foil (if the chicken isn't very brown, don't cover with foil yet - keep checking until it is brown, then cover). After 50 mins, spoon over the remaining marinade, cover with foil again and cook for the final 20 mins.
• To check that the chicken is cooked through, pierce the bird between the leg and the rest of the body - the juices should be clear. Cut into portions, then serve with rice and stir-fried green veg.

SPATCHCOCK PIRI-PIRI CHICKEN

Steps:

• To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint. You can watch a video showing how to spatchcock a chicken in the How To Cook section of the website).
• Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Blend to a paste, then add the paprika, vinegar, parsley and olive oil. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. Can be frozen at this stage.
• Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through. Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Tabasco if you like it hot.