Roasted Spatchcock Chicken is moist and delicious.
Spatchcock refers to the flat shape that roasts much faster than whole.
WHAT IS SPATCHCOCK?
According to MarthaStewart.com, spatchcocking means removing the backbone so the chicken lays flat rather than upright during roasting.
A flatter chicken means the drumsticks and thighs are also exposed to direct oven heat. The results are juicy breast, juicy thighs, crispy and evenly browned skin.
CORNISH HEN
For my first try, I used a “small” cornish hen. Very easy to make.
Turned out great.
PREP TIPS: CLEAN & DRY THE CHICKEN
Start with a clean, dry chicken with breast side down on a clean cutting board or large plate.
After rinsing the chicken, use paper towels to pat until thoroughly dry. The dry skin will turn crisp while roasting.
SPATCHCOCK THE CHICKEN
Place chicken breast side down on a large plate or cutting board.
Use a pair of kitchen scissors or poultry shears to cut away the backbone, the small piece of fat around the neck and miscellaneous pieces of fat hanging off the edges.
This is the backside of the chicken after cutting away the backbone
and the fat around the neck.
FLIP OVER & PRESS THE BREAST PORTION
After removing back bone flip. Press center of chicken (breast area) with both hand until it lightly snaps and lies flat.
SEASON THE CHICKEN
Thoroughly cover the areas under the wings and beneath the legs with the dry rub mixture.
COAT IN OLIVE OIL
Drizzled entire chicken with olive oil.
Roast uncovered in preheated HOT oven so skin gets crisp.
MINIMUM SAFE ROASTING TEMPERATURE
According to the USDA, chicken must be cooked to the minimum safe temperature of 165 F (73.9 C) (all parts). Insert thermometer into the thickest part of a thigh, but not touching bone or gristle.
Since chicken parts are irregularly shaped, be sure to check the temperature in several pieces.
THE PRESENTATION
HOW TO CROSS CHICKEN’S LEGS
To achieve this elegant pose, gently tuck wing tips behind the chicken to prevent tips from burning (they cook very fast).
Fold legs together as pictured. Tuck a toothpick in meaty section of both legs to hold the together while roasting. Remove toothpick before serving.
ENJOY!
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