"Chicken spatchcocked is one of the best inventions for busy families.
Making a roasted chicken can sometimes be a daunting experience. Is it cooked long enough? When would it be ready? Questions that, at one point and time, we all asked ourselves.
Here we have a perfect open-faced chicken, rubbed with salt and lots of butter, roasted over a bed of vegetables and chicken stock to give it a perfect aroma and keep it moist."
Spatchcocked Chicken
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This spatchcocked chicken recipe is a great option for a flavorful and moist chicken dish, as the flattening allows the chicken to cook more evenly, which results in tender and juicy meat, it's also a time saver method as it cooks faster than a whole chicken.
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 1hr
Serves or Makes: 8
Recipe Card
ingredients
- 5 pounds whole chicken
- 3 lemons
- fresh thyme
- 1 ginger
- 1 yellow onion
- 6 garlic cloves
- 3 tablepoons unsalted butter
- 2 cups chicken stock
- 1 cup white wine
- Salt and pepper, to taste
Method
Step 1
Preheat the oven to 375F.
Step 2
Place the chicken breast side down on a cutting board. Using a chef’s knife or poultry shears, cut along each side of the backbone, separating the backbone from the chicken. Remove the backbone and save it for stock or discard it.
Step 3
Turn the chicken, breast side up facing you, on a cutting board. With the heel of your hands, press firmly against the breastbone until it cracks and it lays flat.
Step 4
Start at the neck and loosen and lift the skin around the breasts and around the thighs part of the chicken. Gently push between skin and meat (be careful not to detach skin completely) and rub salt under the skin. Place the cut butter under the skin. Sprinkle generously salt and pepper all over the cavity and the all over skin.
Step 5
On a large cookie sheet, spread the lemon, thyme, sliced onion, garlic, and ginger to cover the bottom. Sprinkle with salt. Place the wire rack over the lemon onion mixture and place the flattened chicken breast side up, in the middle of the rack. Add the wine and 1 ½ cups of chicken stock.
Step 6
Roast the chicken in the preheated oven. Add more chicken stock to the cookie sheet if it starts to dry out. Rotate the chicken halfway through roasting time. Poke gently with a fork the breast at the tight junction to let out any juices.
Step 7
Bake for 1 to 1 ½ hours. Remove from oven and let rest for 10 minutes before carving.