How to Spatchcock a Chicken
Do you spatchcock? I know it sounds like a box to check on Grindr, but it's actually the most amazing, fastest way to roast a whole chicken! It seems complicated but it's really not, so grab some kitchen shears, crank up your oven and let's get spatchcocking. ✂️🐔🍽
- •Pat your chicken's skin dry.Remember: the drier the skin, the crispier the skin.
- •Remove the bag of innards (if your chicken came with one), then locate the chicken's neck.
- •Using sharp kitchen shears, begin cutting along one side of the the chicken's backbone, starting at the neck.Be prepared: this feels a little icky and "Dexter"-ish. You will hear and feel crunching bones. Stay the course—it will be over soon and the results are worth it.
- •Cut all the way down one side of the backbone and all the way down the other, until it comes off.
- •Put the backbone and neck in your broth scraps bag.If you don't already have one, start one! It's literally just a zip-lock bag filled with vegetable scraps and chicken bones and bits. Boil its contents in water for hours to make the best broth of your life.
- •Place the chicken, skin-side up, on a baking rack on top of a rimmed baking sheet. Salt it liberally, drizzle it with olive oil, and season it however you like (I added pepper and red chili flakes).Be sure it is rimmed—if you use a flat cookie sheet you will get chicken juice all over your oven.
- •Preheat the oven to 475 degrees F.
- •Roast until the thigh juices run clear and the skin is crispy, 45-60 minutes later depending on the size of your bird.
- •Carve and top with fresh herbs if desired.
- •Add broccolini and sweet potato oven fries if desired.