Spatchcock Chicken
Ingredients:
whole chicken
butter
salt & pepper
veggies to roast
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The spatchcock method involves removing the backbone from tail to neck so that the bird can be opened out flat, resulting in a shorter cooking time and crispier skin all around.
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IMPORTANT NOTE: Wash hands thoroughly after working with raw chicken and disinfect work space.
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Instructions:
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First, remove any neck parts and gizzards. Rinse the whole chicken, inside and out and pat dry with paper towels.
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Place chicken, breast-side down, on a cutting board. To remove the backbone, use either poultry shears or kitchen scissors. Cut along the backbone from the tail to the neck on both sides (discard or save to make a broth).
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Flip the chicken over and press down on the breast bone until it breaks. Tuck the wing tips in or cut them off.
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Salt and pepper generously and spread soften butter on with your hands.
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Bake at 400 until the thickest part of the thigh registers 165 degrees F, about 40 minutes.
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Add veggies for roasting about 20 minutes into the bake.
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