spatch·cock: a chicken or game bird split open and grilled.
- You sound like an awesome chef when you tell your friends what you’re doing
- The crispy skin on the chicken is AMAZING
- Best of all, it’s easy and fast. Now when does that happen?
Here are the step by step instructions on how to do it:
- You’ll need some kitchen scissors and the bird of your choice (I generally use chicken but you can do this with almost any bird)
- Put the bird breast side down on your cutting surface
- Find the backbone, it’s directly in the center 🙂
- Take your kitchen shears cut along one side the backbone. You can start from either the thigh or neck end. It will be crunchy to cut through (you’re cutting bone after all)
- Now, cut along the other side of the backbone. Save it for bone broth
- You can flip the bird so that the inside is against your cutting surface and press down on the breast. You’ve now successfully spatchcocked the chicken.
Now that you’ve spatchcocked it you’ll need to roast it!
- 1 Spatchcocked chicken
- 2 tablespoons of duck fat (or butter)
- 1 tablespoon of lemon zest
- 1 tablespoon of thyme
- 1 teaspoon of crushed garlic
- Salt & Pepper to taste
- Sliced lemon & onion
- Pre-heat your oven to 450F (yes, that hot!)
- Take some duck fat (or butter if you’re out of duck fat) and your favourite herbs and mix them together. I love using lemon zest, garlic and thyme.
- Spread the herbed fat both under the skin and all over the chicken and season with salt and pepper
- Place on a baking sheet on a bed of onions/lemons/garlic
- Put it in the oven for between 35 -45 minutes (~for a 3lb chicken).
- You can baste it at the 25 – 30 minute mark
- Pull it out of the oven at 35 minutes and check the temperature. If it’s at least 165F then you’re done. If not, put it back in for another 5-10 minutes and check again
- When it’s done let it rest for 10 minutes to allow the juices to spread through the meat.
That’s it. Now enjoy your incredibly crispy skinned chicken.