Crispy Spatchcocked-Say What- Chicken
Spatch-cocking is another word for butterflying. You basic split your chicken using an easy process and roast it. It cooks fast and evenly, making for a quick meal.
This chicken is cooked at a very high temperature! Why do you suppose that is? Well first if all you want to get the dang bird cooked. Most importantly... these high temperatures dry the chickem's skin. This makes it super crispy and super flavorful. It is almost like eating a chicharone or a fried pork skin, but made of chicken. The juices drip to the bottom of the pan where they caramelize and turn into something called 'fond'. Fond is the dry and intensely flavored residue often used to make succulent gravies.
- 1 fresh chicken, spatchcocked
- 1 tablespoon kosher salt, rub all over the chicken
- 2 medium onions, diced
- 1/3 Bell Pepper, diced
- 2 sticks celery, diced
- Cut Back bone out of chicken with kitchen sheers. Cut around breast bone from inside cavity to 'relax' the chicken
- Rub salt all over chicken
- Add diced vegetables to pan--lay chicken on top of the veges and slide into 425˚F oven
- Cook until well browned and crispy. Make pan gravy with the drippings.
Old Cuff's Chicken Video
We like chicken spatchcocked and roasted in the oven. However, we'll be exploring other ways to cook this flattened bird. Grilling seems to be the next logical choice. Have you ever cooked a chicken or another bird this way? Let us know!