SPATCHCOCK CHICKEN
Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.
Provided by SandyG
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
- Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
- Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
- Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.
Nutrition Facts : Calories 545.4 calories, Carbohydrate 0.4 g, Cholesterol 239 mg, Fat 32.1 g, Fiber 0.1 g, Protein 59.9 g, SaturatedFat 8.6 g, Sodium 758.1 mg
CORNISH GAME HEN: SPATCHCOCK HEN
Steps:
- Preheat a panini press on high.
- Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
- Spray the bottom of the panini press with the nonstick cooking spray. Place the bird, skin side up onto the press, pray the skin side with non-stick cooking spray and close the lid. Top the press with a 10-pound weight and cook for 8 to 10 minutes or until the skin is golden brown.
- Allow to rest 3 minutes before serving.
SPATCHCOCK BARBECUE CHICKEN
An ultra-tasty addition to your barbecue meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h20m
Number Of Ingredients 7
Steps:
- Mix together the oil, paprika, garlic, lemon zest and salt and pepper. Brush this all over the skin of the spatchcock chicken and leave in the fridge for 30 mins to marinate.
- To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with beer or water. To check that it's cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
- Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions, drizzle over lemon juice and seasoning, plus a little oil and pinches of paprika. Serve with the lemon quarters.
Nutrition Facts : Calories 650 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 59 grams protein, Sodium 0.91 milligram of sodium
GRILLED SPATCHCOCKED CHICKEN
To spatchcock a chicken you need to remove the backbone of the chicken and spread it open like a book. This method for grilling a whole chicken lets the interior heat up faster and more evenly than the traditional method for a whole bird. Use your favorite rub and sauce, if you like.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 7h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place salt in a large bowl or Dutch oven and add a little water. Stir until salt is dissolved. Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours.
- Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board.
- Cut along both sides of the backbone of the chicken with kitchen shears. Remove bone and reserve for another use or discard. With the skin-side down, cut down into the breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Turn the chicken skin-side up.
- Place the heel of one hand on top of the other wrist, and using the heel of the hand, press down on the center of the breast, above the area of the cut, to flatten the center and achieve a more uniform thickness of the chicken.
- Combine smoked paprika, garlic powder, cumin, and pepper in a small bowl. Rub spice mix onto both sides of the chicken, gently lifting the skin wherever possible to place some of the rub directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
- Remove chicken from the refrigerator 10 to 15 minutes before grilling so it can come to room temperature.
- Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C). Lightly oil the grate.
- Place chicken bone-side down onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove to a platter, tent with foil, and allow chicken to rest, about 10 minutes. Cut chicken into 6 servings and serve with additional barbecue sauce, if desired.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 5.1 g, Cholesterol 151.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 49.5 g, SaturatedFat 3.5 g, Sodium 4060.4 mg, Sugar 3 g
SPATCHCOCKED CORNISH GAME HENS WITH LEMON AND OLIVE RELISH
This simple and delicious recipe for spatchcocked Cornish game hens with lemon and olive relish is from "The Martha Stewart Show" TV kitchen. The term "spatchcocked" means the chicken or game bird has been split down the back, opened out and grilled flat.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 7
Steps:
- In a small bowl, combine lemon zest, garlic, salt, pepper, and olive oil. Divide mixture between 2 large resealable plastic bags. Place 2 hens in each bag and seal. Turn to coat hens with marinade. Let marinate, refrigerated, at least 1 hour or up to 4 hours.
- Preheat a grill pan or a grill over high heat. Remove hens from marinade, wiping off any excess zest or garlic. Cut along each side of the backbone to remove it. Place hen, breast side up, on a cutting board. Flatten with the palm of your hand to break the breastbone and collapse the hen. Make a small incision between each leg and bottom end of the breastbone and pass the ends of the legs through the incisions to hold them in place. Repeat with remaining hens.
- Place hens, skin side down, on grill and immediately reduce heat to low. Place a brick or heavy cast iron pan on top of each hen and grill, rotating frequently, about 15 minutes. Turn hens over and grill until cooked through and the internal temperature reaches 160 degrees on an instant-read thermometer, 10 to 15 minutes. Serve immediately with lemon and olive relish.
ALTON BROWN'S SPATCHCOCKED GAME HEN
Saw this on AB's Thanksgiving show. It looks GREAT and I plan to make it this weekend. Just a bit of poultry for a single. And crunchy! 2/2011 Since I generally don't have bricks around my house, I have discovered that two half-gallon bottles of water serve well instead...for 10 pounds.
Provided by BarbryT
Categories Very Low Carbs
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat a panini press on high.
- Place the game hen breast side down on a cutting board. Using scissors or poultry shears, remove the backbone by cutting down each side of it. Flatten the bird (Alton says to make a small slit in the cartilage at the base of the breastbone then grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone.) You may (but don't have to) cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
- Spray both the top and bottom of the panini press with cooking spray and put the hen, skin side up onto the press; spray the skin side with cooking spray and close the lid, and squeeze HARD. Top the press with a brick or two or other heavy weights (10 pounds) and cook for 8 to 10 minutes or until the skin is golden brown.
- Allow to rest 3 minutes before serving.
Nutrition Facts : Calories 280.1, Fat 8, SaturatedFat 2, Cholesterol 217.5, Sodium 1906.9, Carbohydrate 0.7, Fiber 0.3, Protein 48
HOW TO SPATCHCOCK A CHICKEN OR GAME HEN
Number Of Ingredients 0
Steps:
- A chicken or game hen that has been spatchcocked has been partially boned and butterflied (spread open). This speeds up the cooking process and enables you to cook a whole chicken using the direct grilling method, since you expose a lot more of the surface area of the meat to the flames.Spatchcocking may seem intimidating the first time you do it, but you'll get the hang of it quickly.1. Remove and discard the fat just inside the body cavities of the chicken or game hen rinse the bird, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Place the bird, breast side down, on a cutting board. Using poultry shears, cut through the flesh and bone along both sides of the backbone. Cut from the tail end to the head end and completely remove the backbone.2. Open out the bird, like opening a book, by gently pulling the halves apart. Using a sharp paring knife, lightly score the top of the breastbone. Run your thumbs along and under the sides of the breastbone and attached cartilage and pop them out. Spread the bird out flat.3. Turn the bird over. Using a sharp knife, make a slit in the skin between the lower end of the breastbone and the leg, on each side, 1 inch long for a chicken, 1/2 inch for a game bird. Stick the end of the drumstick on that side through the slit. (This step is optional, but it gives you a more attractive bird.)
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CRISPY SPATCHCOCK CHICKEN RECIPE - THE MEDITERRANEAN DISH
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4.9/5 (62)Calories 405 per servingCategory Entree
- Spatchcock (butterfly) the chicken. Place the chicken on a cutting board with its backbone facing you. Using a pair of sturdy kitchen shears, cut out the backbone by cutting along both sides of the spine. Remove the backbone. Push down on the breasts to flatten the chicken. Flip the bird over and remove the wing tips. (See the step by step tutorial in the post showing how to spatchock chicken.) You can also ask your butcher to do it.
- Salt the chicken. (If you have time, do this the night before). Place the chicken, breast side up, on a large cutting board. Push down on the breastbone. Generously season with kosher salt on both sides. Place the chicken, breast side up, on a shallow roasting dish. Refrigerate uncovered (you can leave it in the fridge to airchill for a couple of hours or overnight).
- Bring the chicken to room temperature. One hour before you plan to roast it, pull the chicken out of the fridge and set at room temperature.
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