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Spatchcock Chicken

Today I am sharing more of a technique, a different way to cook a whole chicken, then a recipe. I searched online for how to do this technique and Epicurious had pictures and the simplest instructions. You are basically flattening a whole chicken and roasting it. The reason you do this is a quicker way to roast a whole chicken. I tried this a few years ago but went to put it on the grill and it caught on fire! We don’t have the best grill and with the fat that cooks off the chicken, it went up in flames. Today I roasted this in my oven. I followed Epicurious for the technique but I did not follow the recipe or cooking instructions. I roasted mine at 425 for 20 minutes then basted it with its juices then roasted for 30 minutes more, delicious! I put a few pats of butter under the skin, drizzled the whole thing with olive oil, salt, pepper, dill and seasoned salt. GIVE it a try, I think you will be impressed with the results, I was! ENJOY!

Debbi K.

http://www.epicurious.com/articlesguides/blogs/editor/2013/02/the-best-and-fastest-way-to-roast-chicken-spatchcock-it.html

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