Featured Cut: Spatchcocked Chicken

Nothing makes the weekend dinner table quite as welcoming as a whole, roasted chicken. But that Sunday bird requires quite a bit of preparation and cook time. Well Kettle Club members, we’ve prepared a special treat that’s going to make that chicken an easy Monday meal! We’ve spatchcocked it!

What it is Spatchcocking?

Spatchcocking is a preparation method in which the backbone of the bird is removed. This allows the bird to lay flatter when cooking. What does that mean for you? Well for starters, it cuts down the cooking time by almost half! Approximately 35-40 minutes compared to a the traditional whole bird that takes at least an hour.

How does it taste?

Ever wished you could get a more even crisp on the whole bird? Well spatchcocking does just that. Flattening allows for the entire bird to be exposed to the heat source, creating an evenly crisped skin.  It also allows the bird to cook more consistently. Breast meat can often dry out before the dark meat is finished cooking. A spatchcocked chicken will cook more evenly, leaving all your favorite pieces tender and juicy.

How about carving that bird? That’s a breeze too. Because the bird is lying flat, it’s much easier to determine where to cut without hitting any bone or cartilage. Now that you know all about the preparation, let’s move on to the best part, dinner. To roast a spatchcocked chicken, preheat the oven to 450 degrees.  Line a baking dish with foil and insert a rack. Place chicken on top of the rack and rub with oil. Sprinkle generously with salt and pepper or, your favorite chicken seasoning.  Bake skin side up for 35-40 minutes or until an instant-read thermometer registers at 165 degrees at the thickest part of the breast. Allow the chicken to rest for 10 minutes before serving to seal in the juices. If you want to fire up the grill, check out this great recipe, Chicken Under a Brick.

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