Spatchcocked chicken is the process of removing the backbone from a whole frying chicken and splitting the breast bone, allowing the chicken to lie flat. The chicken will cook more quickly and is more convenient when barbecuing.
An older cooking term, spatchcock was used to describe the splitting of any small bird down the back and then opening out and flattening the two sides like a book.
Flattened or butterflied are terms also used to describe this process, but generally spatchcock refers only to fowl. Butterflied typically applies to boneless cuts of meat, poultry, fish or shrimp.
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To spatchcock, use a fresh or completely thawed frying chicken. Place breast side down on a cutting board. Using strong kitchen sheers, begin cutting on one side of the neck through the rib bones. Stay as close as possible to the backbone. Cut as far down the back as possible on one side and then cut down the other side of the neck and backbone. Turn the chicken and cut from the tail up to your initial cuts.
It may be necessary to give a bit of a twist to dislocate the larger bone from the spine area. Once the backbone has been removed, use a paper towel to remove small bone pieces from the breast cavity.
To flatten the breast, lay the bird breast side down, place a large chef’s knife against the cavity side of the breastbone and press down on the breast or keel bone to split it. Cut through the wishbone at the neck end of the chest.
Turn the chicken over and press down on the breastbone to flatten the chicken. Pull out the legs and thighs so they lie flat as well. If desired, the wing tips can be cut off at the first joint.
The breastbone can be completely removed by using a sharp pointed knife to cut the meat away from the bone.
With or without the breastbone removed, the chicken can also be split into two pieces by cutting through the breastbone. Small birds like Cornish game hens are often served as a half bird.
Wash the cavity out and pat dry. Place the flattened chicken in a roaster or on a rimmed cookie sheet to prepare for cooking.
Herb roasted spatchcocked chicken and vegetables
- 1/4 c. butter, at room temperature 60 mL
- 1 tsp. dried thyme 5 mL
- 1 tsp. dried savory 5 mL
- 2 tsp. onion salt 10 mL
- 2 tsp. garlic powder 10 mL
- 1/2 tsp. fresh ground black pepper 2 mL
- 1 spatchcocked frying chicken
- 3 tbsp. extra-virgin olive oil 15 mL
- 2 large red potatoes, quartered
- 4 medium carrots, peeled and halved lengthwise
- 2 large parsnips, peeled and quartered lengthwise
- 2 large onions, peeled and quartered
- 1 clove garlic, peeled
- 1 tsp. dill weed 5 mL
- 1 tsp. salt, plus more for seasoning
- 1/2 tsp. freshly ground black pepper, plus more for seasoning 2 mL
- 1/2 c. low-salt chicken broth 125 mL
Preheat the oven to 375 F (190 C)
Prepare the chicken as described.
Mix the butter and herbs together to form a paste. Place the chicken, breast side up and flattened, in a roasting pan.
Starting at the neck end of the chicken, gently lift the breast skin and using your fingers, insert and rub about half of the herb butter over the breast, being careful not to tear the skin.
Using the remainder of the herb butter mixture, rub it over the outside of the breast skin, thighs and legs.
Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant read thermometer inserted into the thickest part of the chicken thigh registers 185 F (85 C), about 1 1/2 hours. Let the chicken rest for 20 minutes.
Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a bowl and spoon off the layer of fat that rises to the top.
Season the pan juices with salt and pepper, if needed and serve with the chicken.
You can also use your favourite seasonings or barbecue sauce and roast or grill the spatchcocked chicken.
The following broccoli slaw is a tasty alternative to cabbage coleslaw and complements the chicken and roasted vegetables meal.
Almond Craisin salad
- 4 c. broccoli stems, coarsely shredded 1 L
- 1 c. carrot, coarsely shredded 250 mL
- 1 c. red cabbage, coarsely shredded 250 mL
- or 6 c. broccoli coleslaw mix
- 2 c. Craisins 500 mL
- 3/4 c. mayonnaise, regular or reduced fat 175 mL
- 1 tsp. sugar or sweetener 5 mL
- 1/2 tsp. dried dill weed 2 mL
- 1/2 tsp. celery salt 2 mL
- 2 – 4 tbsp. rice or apple cider vinegar 30-60 mL
- sea salt & fresh ground pepper to taste
- 1/2 c. almonds, slivered 125 mL
To plump the Craisins (dried cranberries), pour boiling water over them in a bowl and allow them to sit 10 minutes. Drain, reserving the water. While the Craisins are soaking, prepare the dressing.
Place the mayonnaise, sugar and seasonings in a bowl. Whisk to mix, continue mixing as you pour in the vinegar until desired consistency is reached (about 1/4 cup).
Just before serving, add the dressing to the broccoli mixture and toss to coat the broccoli mixture well.
The salad can be mixed and refrigerated up to two hours before serving.
Toasted almonds
Put slivered almonds in a small frying pan and toast over a medium heat, just until they start to brown and are fragrant, stirring frequently to prevent over browning.
Add the almonds to garnish the salad just before serving. Adapted from www.veggiesmadeeasy.com.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
