Preparing Your Chicken by Spatchcocking: A Time and Taste Worthwhile Investment
Roasting a chicken is a delightful daily indulgence, suitable for both formal gatherings and late-night cravings. While you may be familiar with the conventional roasting technique, with the legs secured and wings hidden, this method can lead to overcooked breasts and soggy thighs, a scenario I'd rather avoid in my chicken preparations.
There exists a superior roasting method for more balanced cooking: spatchcocking. It's not rocket science, and the additional effort is worthwhile.
Why should you spatchcock your roast chicken
Spatchcocking, or flattening, can be applied to any fowl. Essentially, this technique aims to lay the chicken flat, ensuring that all its parts are evenly positioned. Picture the cardboard roll of toilet paper. Making a lengthwise cut down the middle allows you to transform it into a flat sheet. Spatchcocking mimics this, though the process is more intricate.
Traditional roasting places the driest chicken part, the breast, at the top, often close to the heat source. This sets the stage for overcooking before the heat is even increased. The juiciest portions, like the thighs, however, are lower, sometimes completely concealed beneath the bird's body, and shielded from direct heat. By the time the thighs reach the desired temperature (165°F for cooked poultry), the breast would have surpassed it.
Credit: Allie Chanthorn Reinmann
Spatchcocked chicken is my preferred roasting method due to the elimination of this uneven cooking challenge. The chicken's spine is removed during preparation, allowing for the carcass to be flattened. This results in the thighs, legs, and breasts being evenly arranged for simultaneous cooking. Moreover, the increased surface area allows heat to reach more of the chicken at once, resulting in faster cooking time.
Yet, the most compelling reason for my preference for spatchcocking is the crispy skin. I dislike the sogginess that results from the thighs cooking while ensconced under the rest of the chicken. The skin of a spatchcocked chicken is evenly crisp throughout, making it an appealing choice.
How to spatchcock a chicken
1. Prepare the chicken
Credit: Allie Chanthorn Reinmann
Position the chicken on a large cutting board or baking sheet, breast-side down. The tail should be facing you. Place a wire rack over a baking sheet and set it aside.
2. Remove the spine
Sharp poultry shears are ideal for this task, though kitchen shears can do the trick with a little more force. Using shears, make a cut along one side of the spine, from the tail to the neck. Repeat on the other side to separate the spine completely. You can discard it or use it in stock later.
Alternatively, a sharp knife can be utilized to remove the spine. Insert the knife on one side of the spine and press downward, feeling the blade pierce the bones. Stop before cutting through to the breast. Repeat on the other side of the spine.
Credit: Allie Chanthorn Reinmann
3. Flatten the bird
Flip the chicken over so its opening is facing down, and the breasts are facing up. Firmly press down on the breastplate, hearing it crack. Next, flatten the breast, wings, thighs, and legs so everything is facing upward, with the legs pointing inward like it's doing a dance. The bird should remain flat upon release. If it springs back, you may need to press harder.
4. Season and roast
Coat the chicken with oil or softened butter, tuck herbs under the skin if desired, and season liberally with salt. I enjoy adding lemon slices and rosemary beneath the chicken as well. Place the seasoned chicken on the baking sheet with the wire rack.
Credit: Allie Chanthorn Reinmann
Roast the chicken at 425°F for 35 to 45 minutes, depending upon its size. If unsure if it's cooked through, check the temperature; you want the breast to reach 160°F, and the thighs to measure around 165°F to 170°F at the same time. The carry-over heat will continue cooking the meat for a few minutes even once removed from the oven.
After letting the chicken rest for about 15 minutes, it can be divided into sections. You'll find that it's easier to carve than typical roasted chicken: With spatchcocked chicken, the joints are already liberated, and carving a flat surface is more stable than carving a rounded object. Now, enjoy your perfectly roasted chicken, and share the joys of spatchcocking with your friends.
This spatchcocking method is not only beneficial for balanced cooking but also ensures crispy skin. By following the steps to flatten the chicken, you'll eliminate the issue of uneven cooking and overcooked breasts. (How to spatchcock chicken) This food-drink preparation technique is truly a game-changer for chicken lovers. (food-drink)
