Chicken Spatchcock

Ingredients

Brine

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

Rub

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

Directions

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.

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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.

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Place in oven and roast to 165º or 45 – 50 minutes then remove and rest for 5 minutes.

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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.

Serve

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Notes:

*Personal  preference  I like the crispyness of method one.

Serve with roasted new potatoes,roasted Brussels sprouts, and a grilled radicchio mozzarella  appetizer. 

 

 

 

 

 

 

 

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