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SPAT HOCK CHICKEN HOW TO
SPAT HOCK CHICKEN SKIN

Finely minced garlic adds a pop of flavor to the chicken. This will be mixed with herbs to season under and over the skin.

SPAT HOCK CHICKEN SKIN

Try to stick with one between 3.5 and 4 pounds, otherwise it will take too long to cook and the skin will end up burning before the chicken is cooked through. To make this Spatchcock Chicken recipe you need: Thanks to a good bit of butter, garlic, and fresh herbs, this main dish is not only quick to make, but also makes an absolutely delicious addition to your weekly dinner rotation! (Or you could even try it for a fancy dinner party!) Ingredients

SPAT HOCK CHICKEN HOW TO

(You can learn even more detailed information about How to Spatchcock Chicken.)

The first time I ever had a spatchcock chicken recipe was at one of my good friend’s house.Īfter watching as she prepared, roasted, and then served up this gorgeous bird, I had to try it for myself!Īnd just as I had hoped, it was so super easy to do.īut the best part? Since you open the chicken up and flatten it out, it cooks up in almost half the time that a normal roasted chicken recipe would! And this method takes half the time of a normal whole chicken, so you have a quick weeknight meal ready to go! This does help the chicken to lay more flat, but personally, I don't feel like the extra fuss makes a huge difference in how the chicken cooks.If you have never cooked a Spatchcock Chicken, then you don’t know what you’re missing! It is surprisingly easy to remove the spin to flatten the bird, season with lemon, garlic, and herbs, and roast for a perfectly delicious dinner. Some pros recommend snipping the cartilage beneath the breastbone or even entirely removing the wishbone.

Press flat: The goal here is to flatten this area so that the breasts and the thighs are basically at the same level.

You should hear a little bit of crunching. Use the palm of your hand and press firmly down on the breast meat, right over the breastbone.

Flip the chicken over and press on the breast bone: Use your hands to open up the chicken a little bit, and then flip it over so that the breasts are now facing up.

Once the backbone has been cut free, lift it out and set it aside. Remember, you're cutting beside the backbone, not actually through it.

Cut out the backbone: Cut all the way up one side of the backbone, and then all the way up the other.

You'll have the most force here don't try to snip with the tips of the scissors. Make sure you're cutting near the pivot point of your scissors, where the two blades are screwed together.

Cut alongside the backbone and through the ribs: Now, you'll need to exert a bit of force to cut through the rib bones, but I'm always surprised at how not-terribly-hard this is to do.

You can go from the top of the chicken or the bottom just pick a direction and go for it. See the backbone? You're going to cut along both sides of that backbone to remove it.

Flip the chicken breast-side down: Turn the bird over so the breasts are down and you're looking at the back.The chicken is easy to lift onto a cutting board and is ready to serve with just a few extra slices. Lots and lots of crispy skin: Since the vast majority of the skin is exposed and facing upward, you don't wind up with those flabby, sad areas on the undersides of the thighs and drumsticks with a butterfly chicken.But since the entire surface of the chicken faces upwards once butterflied, seasoning is a cinch. Perfectly seasoned: I always get frustrated by the amount of seasoning I lose when I'm trying to season the underside of the thighs and drumsticks on a regular chicken.Which in turn means that the white meat and the dark meat lovers in your family will all be very happy. This means no more waiting around for the thighs to finish cooking while the chicken breasts dry out. Even cooking: Spatchcocking means that the breast meat and the thigh meat are on the same horizontal plane, so both cook at pretty much the same rate.