LEFTOVER SPATCHCOCK CHICKEN
Spatchcock chicken tastes even much tasty than it looks! Want to try? Just try this simple recipe! You can also store the leftovers of the spatchcock chicken in the airtight container for up to 5 days!
Ingredients
- 1/2 cup • Butter unsalted, softened (1 stick)
- 1/2 cup • Poultry herb blend chopped
- 3 • Cloves garlic minced
- 1 tbsp • Cloves garlic minced
- 1 tbsp • Smoked paprika
- 1/2 teaspoon • alt or to taste
- 1/2 teaspoon • Pepper or to taste
- 4 Ib • Whole chicken
- • Gravy
- • Pan drippings
- 1 cup • Chicken broth low sodium or no sodium added, or water
- 1 tbsp • Cornstarch
Instructions
- Prepare the oven by preheating the oven at 425 F degrees.
- Spray a cooking spray Take a large skillet and spray a cooking spray on it.
- Take a small bowl, and add the salt, pepper poultry herb blend, butter, lemon zest, garlic and make compound butter, whisk it with a spatula until you get uniform and soft mixture.
- Spatchcock chicken: Place the chicken with breast-side down, and the leg of the chicken should face you. Split each side of the backbone by using a good quality of pair of kitchen shears, split it through rib bones. Pull the backbone out and throw it away, flip the chicken, dab the heel of your hand and flatten out the chicken, press it down with your hands so that it will be flattened evenly and the thickness of the meat would be uniform. Also, chop the wingtips.
- Season the chicken with salt and pepper gently, after flipping it once so that the breast portion will come up.
- Keep it the compound butter.
- Roll out the butter on the chicken skin and spread some compound butter underneath the surface of the chicken. Drizzle up remaining butter over the top.
Notes
Make sure you use excellent quality of kitchen shears to split the sides of the backbone. This warm luscious treat of spatchcock chicken is ideal for soothing out cold chilling winter evenings.
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