Making An Impressive Dinner Of Spatchcock Chicken
If you are in need of a special dinner recipe, preparing a spatchcock chicken may be something that would appeal to you. Although it has a funny name and seems as though it might be difficult, in fact it is a very easy dish. Either for a company meal, or a family dinner, this method of cooking chicken will surely get outstanding reviews from your diners.
In reality a spatchcock chicken is just a chicken that has been butterflied. It is best to have a very fresh chicken and a young one. If you prefer, your butcher can butterfly the chicken for you. But if this is something you have not done before, you may find it interesting to learn, as it is not hard.
What you will need to do the spatchcock preparation is a pair of poultry shears. Often these may be included in the bigger and more comprehensive kitchen knife sets, or you may have to purchase them separately. Poultry shears are a useful tool to have in your kitchen for many purposes, so they are a good investment.
With the chicken in front of you on a cutting board, turn it over so the breast side is down, against the cutting board surface. Using the poultry shears, cut along the length of the chicken on either side of the backbone, cutting through the ribs. The backbone piece should be discarded or can be saved to make stock or soup in another recipe.
Turn the chicken over, so the breast side is now up, pulling the sides apart where you removed the backbone. Press down on the breastbone with the heel of your hand until it breaks along its entire length, and the chicken can be flattened. You may wish to do this a day ahead and marinate the chicken overnight in the refrigerator using a marinade of your choice.
When it is time to cook the chicken, place it breast side up in a roasting pan. The pan should be large enough to hold the totally flattened chicken without crowding it. In a 375 F oven, roast the chicken for about fifty minutes. The internal temperature should be 165 F in the thickest area of the thigh. Using this cooking method should produce a well browned chicken with juicy meat all over, even the breast, which using conventional methods can sometimes be a little dry.
Let the chicken rest for a few minutes, then carve it into pieces. A Wusthof knife set or other good brand will usually have a carving knife that is perfect for this job. Present the carved chicken on a serving platter, garnished as desired. Then enjoy your elegant dinner, along with the compliments you are bound to receive on this delicious dish.
HOW TO PICK A GOOD CARVING POCKET KNIFE
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