Mar 31 2012
It may not be pretty, but it will be – and delicious too!
1 roaster chicken $12.95
1.) Flip chicken onto its breast. Then using either sharp kitchen shears (recommended) or a sharp knife, remove the backbone by cutting along each side of it. Remove the backbone completely and flip the chicken skin-side down onto a work surface. Trim the rib bones that are most exposed, and definitely any that are sharp.
2.) Once this is done you can brine the chicken, roast it or, my personal favourite, use it in your best brick chicken recipe.
I’m not going to give this recipe an actual “review” as it’s not an actual recipe – you cannot eat this dish simply by taking these steps. I will tell you though that since I’ve found out about spatchcocking chickens, my family yearns for the days of good ol’ fashioned roast chicken, backbone and all – it’s that good and I use this method for cooking chicken all the time. Seriously, I love it. And since I’ve found it, I rarely cook anything other than brick chicken, a method that relies on this type of preparation. I will post an actual brick chicken recipe very soon, I promise, but brick chicken isn’t the only thing that spatchcocking is good for. This method makes brining much easier, because you don’t need nearly the room you do when you have that big, empty cavity to fill; and you can roast it in less than half the time for the same reason – no big empty space that needs to heat up before the rest of the meat does.
Spatchcocking is the greatest thing to happen to my life since roast chicken. And I promise you that, while it does take a little bit of guts and gutso to butcher up a chicken like that on your kitchen counter, it’s totally worth it, and it really have you looking at chicken in a whole new way!