SPATCHCOCK PIRI-PIRI CHICKEN
Butterfly a whole chicken by removing the backbone to keep it juicy during grilling, and flavour with a chilli pepper marinade
Provided by James Martin
Categories Dinner, Main course
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 552 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 47 grams protein, Sodium 0.4 milligram of sodium
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
SPATCHCOCK BARBECUE CHICKEN
An ultra-tasty addition to your barbecue meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h20m
Number Of Ingredients 7
Steps:
- Mix together the oil, paprika, garlic, lemon zest and salt and pepper. Brush this all over the skin of the spatchcock chicken and leave in the fridge for 30 mins to marinate.
- To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with beer or water. To check that it's cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
- Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions, drizzle over lemon juice and seasoning, plus a little oil and pinches of paprika. Serve with the lemon quarters.
Nutrition Facts : Calories 650 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 59 grams protein, Sodium 0.91 milligram of sodium
SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL - BONNIE STERN
Bonnie Stern has done it again. Another splendid recipe, and so very easy to make. I highly recommend following her directions for flattening the chicken...so simple, you'll find yourself preparing chicken this way often. Also, don't forget to tuck the leg bone into the slitted skin. Makes for a very nice presentation and prevents the chicken from having that 'floppy leg' appearance. Bonnie has also included instructions for grilling, Prep time does not included time to marinade, as this will vary from person to person.
Provided by Diana 2
Categories Whole Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut out back bone from chicken. Open flat and remove breast bone. If you wish, cut slits in the skin between the white and dark meat and insert chicken drumsticks for a neat presentation.
- In a bowl combine olive oil, paprika, salt, pepper and garlic. Place chicken in the dish or plastic bag and coat well. Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
- To roast, place chicken, skin side up, on a baking sheet lined with parchment paper. Roast in a preheated 375F (190C) oven for approximately 45 minutes to one hour or until golden brown and a meat thermometer reads 165F (75C) when inserted into a thigh.
- To grill chicken, place bone side down on a hot grill for 5 minutes. Turn and cook skin side down for a few minutes to brown. Place chicken bone side down on indirect heat now (cooler place on the grill) and cook 30 to 45 minutes longer until cooked through.
Nutrition Facts : Calories 784.8, Fat 59.8, SaturatedFat 16.1, Cholesterol 243.8, Sodium 1100, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 57.4
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.
More about "spatchcock chicken with paprika and olive oil bonnie stern food"
SPATCHCOCK CHICKEN RECIPE: YOUR NEW FRIDAY NIGHT FAVORITE
From myjewishlearning.com
SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL - BONNIE …
From pinterest.com
SPATCHCOCK CHICKEN - JO COOKS
From jocooks.com
CRISPY SPATCHCOCK CHICKEN RECIPE - HOW TO SPATCHCOCK A …
From themediterraneandish.com
10 BEST SPATCHCOCK CHICKEN RECIPES - YUMMLY
From yummly.com
ROAST SPATCHCOCK CHICKEN RECIPE WITH LEMON AND HERBS
From billyparisi.com
HOW TO SPATCHCOCK A CHICKEN - SPATCHCOCK RECIPE - GOOD …
From goodhousekeeping.com
SPATCHCOCK CHICKEN {ROASTED, TENDER & JUICY!} - SPEND WITH PENNIES
From spendwithpennies.com
SPICE-RUBBED SPATCHCOCKED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
BEST GRILLED SPATCHCOCK CHICKEN - SIMPLE GRILL RECIPES
From simplegrillrecipes.com
SPATCHCOCKED GRILLED CHICKEN - THE MODERN PROPER
From themodernproper.com
REE DRUMMOND'S SPATCHCOCK CHICKEN RECIPE - TODAY.COM
From today.com
SPATCHCOCK BARBECUE ORGANIC CHICKEN WITH LEMON, ROSEMARY AND …
From thriftyfoods.com
GOLDEN BROWN ROASTED SPATCHCOCK CHICKEN - ITALIAN FOOD FOREVER
From italianfoodforever.com
HOW TO SPATCHCOCK A CHICKEN | FEATURES | JAMIE OLIVER
From jamieoliver.com
SPATCHCOCKED SPANISH CHICKEN - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL BONNIE STERN
From wikifoodhub.com
CHECKUP WINTER COMFORT FOOD COOKBOOK | CBC RADIO
From cbc.ca
SPATCHCOCK CHICKEN, HASSELBACK POTATO, AND ZUCCHINI FRIES DINNER
From cookinglight.com
SPATCHCOCK CHICKEN RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
SIMPLY-SEASONED SPATCHCOCK CHICKEN - 12 TOMATOES
From 12tomatoes.com
SPATCHCOCK CHICKEN - MAMA LOVES FOOD
From mamalovesfood.com
STOWE CHICKEN WITH PAPRIKA - BIGOVEN.COM
From bigoven.com
BONNIE STERN'S THANKSGIVING: SIX WAYS TO SUNDAY | NATIONAL POST
From nationalpost.com
SIMPLE HERB-ROASTED SPATCHCOCK CHICKEN - I HEART UMAMI®
From iheartumami.com
HERB-ROASTED SPATCHCOCK CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
SMOKED PAPRIKA AND OREGANO SPATCHCOCK CHICKEN
From saltandwind.com
SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL - BONNIE STERN
From fooddiez.com
10 BEST SPATCHCOCK CHICKEN RECIPES | YUMMLY
From yummly.com
SMOKED PAPRIKA SPATCHCOCK CHICKEN RECIPE | CRUSH MAGAZINE
From crushmag-online.com
SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL - BONNIE …
From pinterest.com
MOUTHWATERING GRILLED CITRUS HERB SPATCHCOCK CHICKEN RECIPE
From amazingribs.com
SPATCHCOCK CHICKEN RECIPE IN THE OVEN - FOOD NEWS
From foodnewsnews.com
FOODCOMBO
LEMON, HERB AND PAPRIKA SPATCHCOCKED CHICKEN - BBC FOOD
From bbc.co.uk
SPATCHCOCK CHICKEN - OLIVE OIL, HERB, & CITRUS CALORIES, CARBS ...
From frontend.myfitnesspal.com
SPATCHCOCK ROAST CHICKEN - FLAVOR THE MOMENTS
From flavorthemoments.com
SPATCHCOCKED CHICKEN | KENNY CANT COOK
From kennycantcook.com
SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL - BONNIE STERN …
From pinterest.nz
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love