Hey there, friend! Have you heard about this cooking method called "Spatchcock Chicken"? It’s such an awesome trick that gives you super juicy and tender chicken, every single time. Let me break it down for you.
So, what’s this spatchcock chicken thing? Well, it’s pretty simple. You just cut out the backbone of the chicken, spread it out, and flatten it. This makes the chicken cook faster and more evenly. Trust me, once you’ve tried this, it’s going to be your go-to method for cooking a whole chicken.
The best part about it? You can use it with any cooking method – oven, smoker, you name it. In fact, you can even try it on a turkey for your next Thanksgiving dinner!
As for making a tasty spatchcock chicken dinner, you won’t believe how easy and straightforward it is! You need a whole chicken (around 4-5 pounds), your favorite chicken seasoning (I have a great homemade one), some fresh herbs like rosemary and parsley, veggies of your choice (I love using buttery yellow or gold potatoes and carrots), olive oil, and some salt and pepper. That’s it!
Now, let’s get down to the cooking part. First, you need to pat dry the chicken with a paper towel. Place the chicken breast side down on a baking sheet with a wire rack and cut along the backbone from the tail to the neck using very sharp kitchen shears. After removing the backbone, flip the chicken over and press firmly to flatten the ribs and break the breastbone. Rub the chicken generously with the chicken seasoning and toss your veggies in olive oil, salt, and pepper.
To roast the chicken, preheat your oven to 425 degrees Fahrenheit. Place the chicken in the middle of a large baking sheet pan, skin-side up. Scatter your veggies around the chicken and bake everything for 15 minutes. Then reduce the oven temperature to 400 degrees and cook for about 1 hour or until the thickest part reaches 165 degrees. Once done, remember to cover the chicken with foil and let it rest for 10-20 minutes before carving.
If you’re a fan of smoky flavors, you can also smoke the spatchcock chicken. Preheat your smoker to 240 degrees Fahrenheit and follow the same steps as above. The chicken will take around 3-4 hours to smoke. Just make sure your veggies are in a smoker-safe pan.
Don’t worry if you’re new to spatchcocking. You can always look up some videos online to get the hang of it. And remember, practice makes perfect!
Leftover chicken is fantastic for meal prep. Store it in an airtight container in the fridge for up to 5 days, or freeze it in ziplock bags for up to 2 months. It’s perfect for last-minute meals and soups.
Oh, and don’t forget to serve your spatchcock chicken with some yummy sides like rolls, green bean casserole, baked beans, or corn on the cob. Enjoy!