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.
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
SPICE RUBBED ROAST CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
- When you are ready to cook, preheat the oven to 425 degrees F.
- Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
- Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.
SPATCHCOCKED CRISPY HAPPY CHICKEN WITH RICH ORANGE SAUCE
Tigerduck set the ingredients nicely to Celebrate Chinese New Year beginning February 18 is called the Spring Festival! Year of the Pig! Chicken symbolizes happiness and prosperity--especially when served whole, serving it with an orange sauce because oranges represent wealth and good fortune they are China's most plentiful fruit. You can serve over rice or Longevity Noodles (which represent a long life an old superstition says that it's bad luck to cut them so leave them whole) to help absorb the sauce. This recipes integrates Asian (orange sauce), then a cooking Technique from Italy (an old method from Tuscany, what they call pollo al mattone), And a Tex-Mex (addition from the spicy smoky rub) a fusion to create this innovation of explosive new tastes and textures. Yes, bricks for the weight which will flatten the chicken resulting in a very crispy skin and a tender bird. Butterfly - Set the chicken on a board breast side down. With heavy kitchen scissors, cut along either side of the backbone, beginning at the tail end and cutting up. With one hand on each side of the chicken, open it forcefully, bending it back so the breastbone pulls away from the flesh on one side. With your hands, pull out the diamond-shaped purple bone in the center of the breast. If you don't have a pan large enough to hold the bird flat in 1 piece cut with the shears, along the center of the breast to halve the bird so to fit in 2 pans. ------
Provided by Rita1652
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Chicken:.
- Mix salt, pepper, garlic, chili powder, thyme, fennel and cumin.
- Rub chicken under skin and all over the chicken with all of the spice mixture; cover and marinade in refrigerator for 4-24 hours.
- Preheat oven to 450 degrees.
- Heat heavy large cast iron pan over medium high heat, add oil, placing chicken skin side down immediately place a very heavy pan or foil covered bricks on chicken and cook (without moving the chicken) until the skin is a golden brown (check with a tongs) till very crisp about 15 minutes.
- Orange Sauce:.
- Meanwhile melt butter in a medium hot pan; add and saute onions for 3 minutes add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, rice vinegar, and soy sauce; bring to a boil simmer for 5 minutes.
- Mix together cornstarch and 2 tablespoons cold water or Grand Mariner making a slurry; add the slurry to the sauce whisking all the time to keep the sauce smooth; reduce heat to medium low; and simmer, about 5 minutes.
- Remove the bricks and turn chicken skin side up and finish roasting for 20-25 minutes. Until a thermometer inserted in the thigh registers 160-165 degrees when juices run completely clear, and the skin should be a gorgeous golden-brown, and exceedingly crispy.
- Remove chicken and let rest on a cutting board.
- De fat the pan drippings.
- Add the Orange Sauce to the pan juices. Strain the sauce.
- Pour sauce into a gravy boat drizzle some on a platter and place the chicken on the sauce with crispy crust up.
- Serving immediately with additional sauce and Longevity noodles or rice.
Nutrition Facts : Calories 615.1, Fat 38.1, SaturatedFat 11.3, Cholesterol 162.9, Sodium 1254, Carbohydrate 26.8, Fiber 3, Sugar 14.2, Protein 41.1
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- Spatchcock (butterfly) the chicken. Place the chicken on a cutting board with its backbone facing you. Using a pair of sturdy kitchen shears, cut out the backbone by cutting along both sides of the spine. Remove the backbone. Push down on the breasts to flatten the chicken. Flip the bird over and remove the wing tips. (See the step by step tutorial in the post showing how to spatchock chicken.) You can also ask your butcher to do it.
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- Spatchcock the chicken by cutting out its backbone and laying it flat against its cavity, pressing down firmly on the breastbone to flatten. Pat dry with paper towels.
- Rub the melted butter all over the chicken. Mix together the spices and rub them all over both sides of the chicken. Place the chicken on a baking sheet lined with a wire rack and allow to come to room temperature, about 30 minutes. Preheat oven to 450°.
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- To prepare chicken: Remove giblets from chicken and trim any excess skin and fat. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Rub the dry rub mixture under the skin onto the breast meat and leg meat and rub a little on the skin. Let stand at room temperature for at least 10 minutes and up to 30 minutes.
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- If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). Oil the grill rack (see Tip). Wearing oven mitts, remove the hot bricks and set the chicken on the rack, skin-side down, over the unlit portion of the grill. Place one brick on each half of the chicken, close the lid and grill until the skin is well marked and golden around the edges, 28 to 30 minutes. (If using a charcoal grill, add 10 coals after the first 30 minutes to maintain the heat.)
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- Now, pat the chicken dry with a clean paper towel. Then, place the chicken breast side down on a cutting board/clean surface with the tail end towards you. Using kitchen shears to cut along one side of the backbone. Then, turn the chicken around and cut along the other side. Remove the backbone and save for soup or stock. Open the chicken like a book (breast side up). Using the heel of your palm, press firmly against the breastbone until it cracks.
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