I watched Jacque Pepin and Julia Child spatchcock a turkey and he did a chicken with great results. I tried it on chicken. Family loved the presentation and the dish.Spatchcock chicken has a crispy skin and moist meat. This method cooks the legs and breast more evenly in less time than a tradition method of roasting.
1 gallon of water
3/4 C kosher salt
1/2 C brown sugar
1/4 C soy sauce
6 garlic cloves smashed
2 rosemary stems bruised
2 oregano stems bruised
1 lemon quartered
1 oven/ fryer chicken
3 T Dijon
3 garlic cloves minced
2 t soy sauce
2 t hot sauce
1 T rosemary chopped
1 T thyme chopped
2 T lemon juice
3 T olive oil
1/2 t lavender salt
Ove temperature 425º
Mix brine ingredients in large bowl then pour into 2 gallon Ziploc® Freezer (2 gallon size)bag. I place the freezer bag in a bowl. Then add the chicken and seal the bag. Place in refrigerator for 4 hours to over night.
Add the rub ingredients to a small bowl mix and set aside
After brining completed remove chicken to cutting board and dry. Place chicken on it’s breast. Using a good pair of kitchen shears remove the backbone. Flip the chicken over and press down hard on the breast to flatten it. Using a sharp knife cut half way through the thigh leg joints and the breast wing joints.
Rub 1/3 of rub mixture on inside of chicken. Take 1/3 of rub then lift skin and rub breast and thighs. Then after searing use remains third on skin.
Two ways to bake:*
I heat large oven ready skillet with a tablespoon of olive oil on high. Place the chicken breast side down and sear for 4-5 minutes. Remove from heat and and turn chicken over and spread remaining rub on chicken.
Place in oven and roast to 165º or 45 – 50 minutes then remove and rest for 5 minutes.
Second method is to place chicken skin side up and rub remaining third of rub on skin on foil lined baking sheet and roast. Roast to 165º for 50-55 minutes.
*Personal preference I like the crispyness of method one.
Serve with roasted new potatoes,roasted Brussels sprouts, and a grilled radicchio mozzarella appetizer.