Just a little ole working gal, who loves food

Monday, September 12, 2011

Spatchcock Chicken

Wow...so apparently I took some time off of posting...I apologize for that and in return have an absolutly fabulous recipe!!

To spatchcock a chicken is to remove the backbone of the bird and lay it flat to cook. I have to say...it felt kinda weird butchering the chicken but the result was amazing, juicy, flavourful chicken.

First you take a whole chicken. I like to rinse my chickens and then pat them dry with paper towel

Lay the Chicken, breast side down on your cutting board and have a pair of heavy duty kitchen shears handy

 Cut along both sides of the backbone of the chicken and remove
 The chicken should look all nasty and gross and sliced right open. Really, this photo could convert people to veganism!
 Flip the chicken over and press down inbetween the breasts to flatten. Your chicken is ready!
 Now for the marinade. I used the Juice of 1 Orange, 1 lemon, 1 tbsp fresh chopped taraggon, 1 tsp rosemary, 1/2 tsp savory, salt and pepper and 4 tbsp olive oil.
 Whisk to combine the marinade. You can pour this over your chicken and let sit in the fridge overnight. However, I just poured it over right away and roasted...still had lots of flavour!
 Cut a few slits in the chicken and slide some garlic cloves under the skin.
 Pour the marinade over the chicken and rub all over. Place chicken on a rack over your roasting pan and roast at 375F for 55 minutes.
 Once cooked let the chicken rest for about 10-15 minutes under some tented tin foil before serving.

A perfect Sunday meal!

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