Spatchcock Chicken is the easiest and most efficient way to roast a delicious chicken for dinner. By spatchcocking, or removing the spine and flattening the chicken, you significantly reduce the cooking time compared to traditional roasting methods. This makes it perfect for a busy weeknight meal when time is of the essence.
Benefits of Spatchcocking Chicken:
1. Faster Cooking Time: A spatchcocked chicken cooks much faster than a traditional roast chicken, making it an ideal choice for those hectic evenings.
2. Tender and Juicy Meat: The spatchcocking technique ensures even cooking, resulting in tender and juicy meat every time.
3. Crispier Skin: Flattening the chicken exposes more surface area to the heat, giving you much crispier skin, which is a favorite among many.
4. Enhanced Flavor: With more even heat distribution, the spices and herbs used in seasoning penetrate deeper into the meat, enhancing the overall flavor.
5. Perfect for Any Occasion: Whether you're in a rush or planning a special dinner, spatchcock chicken is a versatile and crowd-pleasing option that everyone will enjoy.
Spatchcocking involves removing the chicken's spine and pressing down to lay the bird flat. This not only speeds up the roasting process but also ensures a more uniform cook. The result is a perfectly roasted chicken with crispy skin and succulent meat that will have everyone excited for dinner.
For a quick, delicious, and foolproof meal, spatchcock chicken is the perfect choice. Enjoy the benefits of faster cooking times, tender meat, and crispy skin with this easy-to-master technique.
Ingredients
4 tbsp unsalted butter, at room temperature
1 tbsp garlic minced
1 tbsp fresh parsley, chopped
1 tsp Italian seasonings
1 tbsp paprika
1 tsp black pepper
1 tsp salt
1 tsp dried thyme
½ teaspoon ground cumin
4-5 lb whole chicken
2 tbsp olive oil
1 medium onion, cut into thick wedges
1 stalk celery, cut into 1 inch size
1 cup chicken broth
2 tbsp lemon juice
1 tbsp cornstarch
Fresh thyme
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METHOD
Prepare the equipment: Preheat the oven to 450F and cover a roasting pan with aluminium foil.
Make the butter mixture: In a bowl by combining butter, garlic, parsley, and Italian seasonings.
In a separate bowl combine the spices paprika, black pepper, salt, thyme, and ground cumin.
Place the chicken on a cutting board and remove the spine using the kitchen scissors. Flip the chicken and press the chicken to completely flat.
Spread the butter mixture under the skin and outer part of the chicken and sprinkle the spice mix all over the chicken evenly.
Add oil, onions, celery, thyme, and chicken broth. Add carrots and potatoes as well
Place the chicken on a wire rack above the pan and bake for 20 minutes. Reduce the temperature to 350F and bake further for 50-60 minutes.
Once done remove the chicken from the rack and set it aside to rest for 10 minutes. Transfer the cooked vegetables along with the broth to a skillet.
Tips:
Crispier Skin: For extra crispy skin, pat the chicken dry with paper towels before seasoning.
Uniform Cooking: Spatchcocking the chicken helps it cook more evenly and quickly.
Flavor Variations: Feel free to experiment with different herbs and spices to suit your taste.
Enjoy your delicious baked spatchcock chicken!
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