Cooking recipes

Spatchcocked Roasted Chicken

Spatchcocked. I hate that word. Ive read a bunch of posts about this method of cooking and a lot of people said that they love this word and think its funny. For me its a mouthful and Id rather say butterflied. In essence its the same thing. The backbone is removed and the breast bone is broken so the chicken lays flat. This results in an even cooked, juicy and golden brown bird all over! No more flabby skin on the thighs!

There isnt an actual recipe for this and so Im going to write this post very casually. I made this recipe very simply and took a cue from another blog The Italian Dish. In addition I mixed 2 cloves of garlic with 2 tablespoons of melted butter, salt and some fresh thyme and rubbed it under the skin. I think this also helped the skin to crisp up and of course, added some flavor. I rubbed the outside of the bird with extra virgin olive oil, salt, pepper, fresh thyme, the juice of 1 lemon and the juice of one orange. I thought Id taste the citrus flavor more but I didnt. It was tasty but I couldnt pick out the citrus specifically. Maybe Ill up it a little next time. I roasted the chicken on a cookie sheet topped with a cooling rack at 400 degrees for about 50 minutes. There was a lot of delicious drippings on the bottom of the pan and I didnt want to waste them so I made a quick gravy to go along with it.





This was a great method for cooking a whole chicken. It was indeed crispy on the outside and moist on the inside. Ive seen that this can also be made on the outside grill! Cant wait to try that when the weather allows!