Chicken Spatchcock

 

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.

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. 

 

 

 

 

 

 

 

Compound Butter

Ingredients 

1/4 pound butter chunked

3 T leftover fresh herbs

Directions

Chop the herb leaves and place in small blender. Pulse 2-4 times. Add chunked cold butter and pulse until combined. Remove and place on sheet of plastic wrap and roll into log. Ready to use or refrigerate and use on favorite dishes.

Notes

I have logs of thyme, rosemary, sage, marjoram, and basil in my refrigerator. I use for seasoning vegetables, scrambled eggs, and  meats.