Elevate your chicken love manifold times with the Spatchcock chicken!
If you want to halve the time it takes to roast or grill while you are cooking a whole chicken and want to throw off these day-to-day struggles, then spatchcock chicken is the perfect answer for you!
- Elevate your chicken love manifold times with the Spatchcock chicken!
- Spatchcock chicken is a surefire time saver!
- WHAT IS SPATCHCOCK CHICKEN?
- How to get a perfect Spatchcock chicken: Simple must have delicious starter recipe!
- Ingredients for Spatchcock Chicken:
- HOW TO STORE THE LEFTOVER SPATCHCOCK CHICKEN
- ROASTED SPATCHCOCK CHICKEN
- SMOKED SPATCHCOCK CHICKEN
- SPATCHCOCK CHICKEN TRAEGER
- GREEK SPATCHCOCK CHICKEN
- SPATCHCOCK CHICKEN WITH LEMON AND ROSEMARY
If you have ever searched for the solution to steer clear of the time-consuming roasting or to grilling for whole chicken, spatchcock chicken is the ultimate fail-safe thing that will energise your cooking blues! Spatchcock chicken is also known as butterflying process; the process is simple, chicken’s backbone is discarded, so that it lays flat and flattened out which opens up the two halves out evenly making it resemble a butterfly shape. This process is an exclusive prowess that every poultry lover should embody!
The crisp and juiciness of spatchcock chicken are unmatchable; every part just cracks up with delicious flavour! Quite easy to prepare and requires much lesser time than regular methods!
Spatchcock chicken is a surefire time saver!
You might have been clueless about the fact that opting for a spatchcock chicken helps you shade off half of the burden from cooking duration! This lovely aspect of spatchcock chicken is enough to make chicken lovers jump in joy,
it’s a sure thumbs up for every chicken addict; this is specifically helpful when you want to keep away from the stove in the scorching summer days, as you can rely upon the oven for all meals, see, all the positive aspects of spatchcock chicken are unfolding amazingly one after another, a lot more is on its way, so stay here!
WHAT IS SPATCHCOCK CHICKEN?
The whole process of carving out the spatchcock chicken might look delicate, but let me tell you it’s the natural thing to do. In a less than an hour, you can light up your dinner table with something sizzling and crazily mouth-watering, your family and friends would surely go gaga over it!
Those who are newbies in dealing with the kitchen cutters and clippers might panic a bit; the whole thing will be easier to do if you have the excellent quality of shears.
You get the fantastic juicy whole chicken at your plate as the spatchcock chicken does not require much time in the oven. You will get to experience the ultimate moisture of chicken breast as it won’t get dried due to overheating! Many methods are merged up with the spatchcock chicken, one my favourite is the Big Green Egg Spatchcock chicken – An excellent process! The easiness and simplicity of this recipe is what makes it stand out, and the end outcome is the evenly cooked savoury chicken meat!
How to get a perfect Spatchcock chicken: Simple must have delicious starter recipe!
Ingredients for Spatchcock Chicken:
Only the small ingredients are needed that are easily accessible to cook this delicious chicken meal.
- Chicken – Whole
- Butter – Compound butter would be the better option; it is a blend of butter along with spices and herbs.
- Poultry Herb Blend – Usually the blend is filled up with the rosemary, sage and thyme, so if you find it harder to get the mixture of these blends, get it from the store.
- Smoked Paprika
- Salt & Pepper
Whenever I make the recipe, I prefer the whole blend of poultry herbs, garlic along with smoked paprika, the half of it rolls out inside the skin and the leftover on the surface to evoke some additional taste and yumminess. The mixture of herbs and butter is what gives the spatchcock chicken an extra kick of flavour and super juiciness.
HOW TO STORE THE LEFTOVER SPATCHCOCK CHICKEN
If you get some leftovers of the spatchcock chicken, you can preserve them in the airtight container and for up to 5 days refrigerate them.
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Course: Main Course
Cuisine: American, Ireland
Keyword: chicken, roast chicken, spatchcock chicken
Calories: 466kcal (23%)Carbohydrates: 3g (1%)Protein: 28g (56%)Fat: 37g (57%)Saturated Fat: 16g (100%)Cholesterol: 149mg (50%)Sodium: 309mg (13%)Potassium: 328mg (9%)Vitamin A: 755IU (15%)Vitamin C: 4.5mg (5%)Calcium: 45mg (5%)Iron: 1.8mg (10%)
- Butter unsalted, softened (1 stick) – ½ cup
- Poultry herb blend chopped – ¼ cup
- Cloves garlic minced – 3
- Lemon zest (from 1 lemon) – 1 tablespoon
- Smoked paprika – 1 tablespoon
- Salt or to taste – ½ teaspoon
- Pepper or to taste – ½ teaspoon
- Whole chicken – 4 lb
- Pan drippings
- Chicken broth low sodium or no sodium added, or water – 1 cup
- Cornstarch – 1 tablespoon
- Preheat the oven at 425 F degrees. Spray a cooking spray on a large skillet. You can follow the recipe notes if there is not much large skillet in your home.
- Take a small bowl, and make a compound butter mixture by adding the butter, lemon zest, salt, pepper poultry herb blend, garlic, whisk with some spatula until you get the perfect blend.
- Spatchcock chicken: Lay the chicken with breast-side down and the legs facing you. With the pair of kitchen shears split each side of the backbone, break it through rib bones. Pull out the backbone and discard it, turnout it, flatten out the chicken by the heel of your hand, press it down so that there is uniformity in all the thickness of the meat. Also, cut out the wingtips.
- Season chicken: Sprinkle some salt and pepper to season the chicken generously, after that turn it over, so the breast is up.
- Put on the compound butter.
- Spread the butter on the chicken skin (breasts and legs) and put some compound butter under the skin. Sprinkle the leftover butter on the top.
- Put the chicken in the prepared skillet and bake it for 45 minutes uncovered or until it reaches 165 to 170 F. If you use different chicken sizes, time for cooking varies.
- Let the chicken settle for 15 min at an average temperature prior you carve it and serve.
- Take a saucepan and cook the fat drippings from the skillet to make the gravy on medium heat flame. Stir some chicken broth and cornstarch along with water. Whisk it completely bring to a boil for one more minutes. Adjust the salt and pepper as per taste.
ROASTED SPATCHCOCK CHICKEN
Cooking a whole chicken by roasting is a very tricky and prolonged procedure. The long duration of roasting is must to get the dark meat wholly cooked, but you would not like the other parts drying out because of this process. You can easily avoid this puzzle by opting for Roasted Spatchcock Chicken.
You can effortlessly taste the crispiness of roasted chicken with keeping the dry meat worries at bay just by the simple step of butterflying, i.e. spatchcock chicken. The process includes the removal of the backbone so that you can flatten out the chicken. By following these instructions, you can get the breast and legs uniformly cooked at same levels. The thoroughly exposed surface on the pan you will help you achieve that fantastic crispy chicken skin all over.
Pair up some, Brussels sprouts, garlic, carrots when roasting your spatchcock chicken to get the ultimate supper to make dinner table much fancy.
- Whole chicken – 1 (5-lb)
- Garlic cloves, chopped – 4
- Kosher salt – 1 teaspoon
- Salted butter, softened – 6 tablespoons (3 oz.)
- Chopped fresh thyme – 1 tablespoon
- Lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided – 2 tablespoons
- Black pepper – 3/4 teaspoon
- Red new potatoes, halved – 12 ounces small
- 8 ounces small carrots with tops, trimmed
- 8 ounces Brussels sprouts, trimmed and halved
- At the 450°F, preheat the oven. Wash the chicken thoroughly, keep the chicken on the cutting board with breast side down, with kitchen shears to split by each side of the backbone, and pull out the spine, discard it. Flip the chicken with breast side up, and unfold the under portion of chicken flat. Use the heel of the hand to press it firmly against the breastbone. Take a baking pan and place a chicken in large rimmed, also remove the wingtips.
- Take a cutting board and mix garlic and salt. Mash into a paste by using the flat edge of a knife. Take a bowl and blend all thyme, zest, pepper, garlic paste, butter. Save the two tablespoons of the garlic blend. Stroke the saved garlic mixture inside the skin of chicken breasts & thighs.
- Preheat the oven 10 minutes and bake chicken. Discard the pan from oven. Decrease the heat to 400°F. Lay the potatoes and carrots circulating the chicken; get back to the stove, bake it for 20 minutes.
- Put the Brussels sprouts circulating the chicken, and take the remaining two tablespoons garlic mixture and spread on breasts; get back to the oven, and bake for 20 min. Sprinkle some lemon juice, and let it settle for 10 minutes. Carve out the chicken, and serve it along with pan juices.
SMOKED SPATCHCOCK CHICKEN
A whole chicken can be cooked pleasantly with smoking, especially when the smoky flavour gets immersed in the chicken it escalates the taste of the recipe! It evokes the ultimate feeling within the recipe as well as quite simple for a whole chicken.
Flattening the chicken is another beautiful technique through which you can get the perfect smoked chicken in no time. Spatchcock chicken is an essential thing that will make your smoked whole chicken recipe a lot more comfortable and faster. When you flatten out the chicken, you get some delicious evenly cooked meat on all parts in turn.
- Whole chicken – 1
- Chilli powder – 1 tablespoon
- Paprika – 2 teaspoon
- Cumin – ½ teaspoon
- Cayenne pepper – ½ teaspoon
- Pepper – ½ teaspoon
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Dried oregano – 1 teaspoon
- Salt – 1 teaspoon
- White sugar – 1 ½ tablespoon
- Cut through the sides of the backbone of the chicken by using good quality of kitchen shears. Pull out the backbone and throw it. Expose the chicken by opening up and slit into cartilage and bone that is in the middle of the breasts. Turn around the chicken with breast side up and flatten it out by using your hand heels.
- Take a small bowl and mix the remaining ingredients to make a seasoning. Coat up the chicken with seasoning all over, don’t forget to rub on the inner cavity.
- Get the smoker and set it up at 275F, use preferred wood chips.
- On a smoker rack, keep the chicken with its skin side up and flatten it out so that its surface is even on the frame.
- For about 3 hours, smoke it or until internal temperature rises to 165F.
- Take out the chicken from the smoker and keep it for rest for 10 min.
SPATCHCOCK CHICKEN TRAEGER
The Traeger pellet grill wholeheartedly welcomes the chicken recipes, and pellet grill is much happier with the smoked spatchcock chicken than the whole chicken. This flavorful gourmet recipe will fill out your heart with its deliciousness for the entire week!
If you have been tired by opting for all those conventional cooking recipes for chicken? Then this recipe is your answer; it will alter your cooking process in the unique way ever. Go for the amazing Traeger Spatchcock Chicken method! With this method, you throw off that extended cooking time and spend it with your lovely meal and guests.
The golden brown crisp that you might not have experienced before will leave your family and guests in the big ‘Aww’ moment! The even moist and tender skin all over the bird is the next-level fantastic thing.
You just have to get some good quality of kitchen scissors and a fleshy bird, and flaunting becomes a lot more easy fun!
- Whole chicken – 1
- Oil or melted butter -1/2 cup
- Traeger Chicken Rub – 1/4 cup
- Onion powder – 1 teaspoon
- Garlic powder – 1 teaspoon
- Rubbed sage – 1 tablespoon
- Preheat the Traeger grill at high heat, follow the factory instructions.
- Keep the bird with breast-side down with the legs facing you, and remove the spine, by cutting the sides of the backbone and remove the backbone, flatten out the chicken by a little pressure.
- Turn over the chicken, coat both sides with the chicken, and keep the skin-side up on the preheated pellet grill. If you would like to catch the drippings, you can keep it in the pan!
- For 30 minutes, grill it on the high heat, and then turn down the temp to 325 for leftover time.
- Check your chicken at the 45-minute interval as it might get completed as per the size of your bird! It does not matter where do you check; it should be at 165°.
- Separate it from the grill, keep it rested for 15-20 minutes, then split it into pieces and serve it.
- Here we are presenting some of the easiest yet exotic spatchcock chicken variants which are worth trying for your next house party!
GREEK SPATCHCOCK CHICKEN
You can brighten up your weekend brunch by this yummy Greek Spatchcock chicken which comes up with the exotic flavour of oregano and healthiness of extra virgin olive oil.
Once you get familiar with the process of making spatchcock chicken, every party will hold up at least one part for it. The sizzling green marinade is easily attainable by a good blend. And for at least 4 hours, marinate the chicken completely – you can keep the chicken to marinate prior going to bed for the next day. You would be assured of the readiness of delicious meal for the upcoming day.
- Whole chicken – 1 (1.6 to 1.8kg / 3½ to 4lb)
- Extra-virgin olive oil – 2 tablespoons
- White wine – 1 tablespoon
- Fresh lemon juice (from 2 or 3 lemons) – 1 tablespoon
- Dried mint – 2 tablespoon
- Dried oregano – 2 tablespoon
- Sea salt, plus more as needed – 1 tablespoon
- Garlic cloves – 12
- Dried bay leaves – 2
- Russet potatoes, peeled and cut lengthwise into six wedges each – 4 (900g / 2lb)
- Freshly ground black pepper
- Finely chopped fresh flat-leaf parsley – 2 tablespoon
- Sea salt flakes
1. Take a large cutting board, make the use of kitchen shears to get the nice spatchcock chicken. In a full baking dish large, Flatten up the chicken skin-side up, accommodate it with little space left on all side.
2. Take a blender and Mix 120ml/½ cup of the wine, 60ml/ ¼ cup of the lemon juice, 120ml/½ cup of the olive oil, oregano, salt, garlic, the mint, bay leaves and blend until you get the perfect paste. Coat the chicken with your preferred sauce. Use a plastic wrap to cover the dish and refrigerate for at least 3 to 4 hours.
3. Preheat the oven to 220°C (425°F/ gas 7), when you are ready to cook the chicken.
4. Take a rimmed baking sheet and lay the potato wedges and stream two tablespoons olive oil. Sprinkle some salt and pepper, coat it wholly, create an even layer by arranging them, cluster all them together in the middle of the baking sheet.
5. Remove the chicken from marinade and uncover it, let the extra drip into the baking dish; save the marinade. Keep the chicken skin-side up on top of the potatoes. Roast until it takes golden brown shade and crisp and at least for 1 hour.
6. Take a small saucepan and pour the marinade into it and over the high heat bring to a boil. Cook and stir for 6 to 8 min, until it is little thickened. Remove the pan and stream some sauce by using a fine-mesh strainer in the medium-sized bowl.
7. Shift the chicken to a cutting board and keep it to settle for 15 minutes.
8. Take a serving bowl and scrape the warm potatoes and stream some sauce and lemon juice and the leftover 1 tablespoon wine. Coat it nicely and let it get soaked in the sauce.
9. Split the chicken, shift the pieces to a serving platter, and dust some parsley and sea salt on it. Along with the roasted potatoes serve it hot.
SPATCHCOCK CHICKEN WITH LEMON AND ROSEMARY
The specific recipe is my most cherished in all the spatchcock chicken recipes, The wholly cooked meat engulfed in the sour salty flavours of lemon and rosemary is so phenomenal for every event, whether it be a weekend brunch or small house celebration, this recipe is ideal to end up with the barbecue after preparing it in the oven. As far as my experiences say, this recipe never fails to brighten the charm of your dinner table.
It is not only about this recipe; the golden chicken meat that you get at the end is surprisingly moist and delicious. And then the wow! The moment arrives for everyone when you introduce it to your dinner table.
It is best to marinate the chicken the day before you want to cook it.
- Spatchcocked chicken (2-2.25kg) – 1
- Long sprigs fresh rosemary – 3
- Juice of lemon – plus more lemons to serve
- Red onion – 1
- Olive oil – 100ml
- Maldon Salt
- Take a large freezer bag and keep your spatchcock chicken. Get the two sprigs of rosemary and sprinkle them on the top of it. Sprinkle some lemon juice and keep the cleared shells in the bag.
- Chop the unpeeled onion into eight pieces and keep them in the bag. Sprinkle some olive oil and bind up the bag and stay in the fridge.
- Remove the chicken out of fridges and keep it for some time to come at the room temperature.
- At the 210° C/Gas Mark 7, preheat the oven.
- On a tin lined with foil, keep the chicken with skin side up, arranged with the lemon husks and with chopped onion pieces, sprinkle the remaining sprig of rosemary onto a couple of pieces, push them in the middle of the leg and breast. Let it get cooked for 45 minutes; there should be some crisp and tenderness in chicken skin.
- Remove the chicken from the oven, split the chicken into the four pieces and keep those pieces on the plate, with the onion, stream some of your favourite syrup juices along with Maldon salt. Arrange the two split lemon pieces around the chicken to create some culinary.
- Some lovely vegan salads would play out as the best pairings to serve along with it!