How To Make The Perfect Roast Chicken - Spatchcock Chicken Recipe
Today we are going to make a Whole Roasted Chicken. It seems like a lot of people are a bit reluctant to try cooking a chicken whole. Here, we are going to cover a method that will make this process much easier for you. It may have a funny name, but a Spatchcock Chicken Is no joke! Let's Make it Happen.
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Ingredients: Grocery List
1 3-4 lb Whole Chicken (neck and giblets removed)
1 stick of butter
1 lemon (you can add an orange too if you want)
1 package Fresh Poultry Herbs (sage, rosemary, thyme)
3-4 cloves garlic
1 onion (sliced)
salt, pepper, garlic, onion powder, BBQ or Creole seasoning, Italian seasoning
Directions:
Preheat oven to 400 degrees
Start by removing the backbone of the chicken. Take your kitchen scissors and cut down each side of the backbone and remove it. Next, take a sharp knife and press down on the back of the breast bone until you hear a crack. Use your hands and break through the breast bone so that the chicken lays flat.
Trim any excess fat or skin and dry the entire bird thoroughly with paper towels. Season the back side and flip over to the breast side.
Brush olive oil on your dried chicken skin. This will help you get color and allow your seasoning to stick. Season the chicken with whatever you prefer.
Once the chicken is seasoned thoroughly, build your bird nest in your skillet or roasting pan. Lay down the sliced citrus, onions, garlic, and fresh herbs. Place the bird, breast side up, on top of the nest.
Place the skillet or roasting pan into the oven or smoker at 400 degrees for about an hour or until the breast meat registers 165 degrees. (Dark meat can be 175-180)
Add butter toward the end of the cook and baste the chicken if desired. (Reserve the butter and drippings for gravy if you'd like)
The Most Flavorful Thai Grilled Chicken at Home | GAI YANG Recipe
Northern Thai grilled chicken (Gai Yang) marinated in lemongrass, garlic, peppercorns, and fish & soy sauces makes this the most flavorful grilled chicken I've ever tasted. Layer on more flavor with a side of spicy, sweet, & tangy tamarind sauce (Nam Jim Jaew)!
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THAI GRILLED CHICKEN - 4 Servings
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3-4 lb whole chicken (spatchcocked through the breasts)
1/2 TBSP Fish Sauce
2 TBSP Light Soy Sauce
1 TBSP Palm Sugar
1/2 TBSP Dark Sweet Soy Sauce (substitute w/ Indonesian kecap manis)
4 TBSP Water
1 Head of Garlic
1 Stalk Lemongrass - chopped
1 TBSP Whole Black & White Peppercorns
4 Coriander Roots (or 6 coriander/cilantro stems)
DIPPING SAUCE - NAM JIM JAEW
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1/2 TBSP Toasted Rice Powder
1/4 TBSP Chili Powder
1/2 TBSP Sugar
2 TBSP Fish Sauce
3 TBSP Watered Down Tamarind (about this amount, but you can add more or less depending on your taste)
Few sprigs of cilantro to garnish
INSTRUCTIONS
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Pound garlic, peppercorns, lemongrass, and coriander roots until rough paste forms.
Mix in palm sugar, sauces, and water.
Spatchcock chicken through the breasts.
First, make an incision through the breasts until you reach the bone. Then chop through the bone with a cleaver.
Flip and press down on the backbone to crack and flatten the chicken.
Rub the marinade all over the chicken - inside and out - and marinate overnight.
Prepare your grill and once the charcoal has greyed all over, spread it out into a thin layer.
We're grilling on low heat!
Tie bamboo sticks together with metal wiring if using. The bamboo sticks should be sitting right above the thigh and sie of the wings.
Grill skin side UP for 15 minutes then flip and add the leftover marinade to the bone side.
Flip every 15 minutes.
It should take roughly 45 minutes to 1 hour for a 3lb chicken. (1 hour - 1.5 hours for a 4-5lb chicken).
Be careful grilling on too high of a heat, the skin will burn really fast.
Combine all the dipping sauce ingredients and set aside.
Taste and adjust to your liking! It should be tangy, salty, sweet, & spicy.
Chop the chicken into manageable pieces and enjoy!
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Camera Body: Canon Rebel T6i
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I SEGRETI PER CUCINARE UN SUCCULENTO POLLO ARROSTO by Fabio Campoli @fabiocampoli
Non solo la ricetta del pollo arrosto, ma tutti i segreti e la tecnica di cucina per realizzare un pollo arrosto con patate rosolato e succulento.
Arrosto di pollo che mette in evidenza tanti piccoli passaggi che fanno la differenza in succulenza e sapore.
Dalla scuola di cucina e corsi di cucina di Fabio Campoli, presi dal suo Circolo dei Buongustai.
Tecnica buona per cucinare le sovracosce, il petto e le alette di pollo.
Seguici su prodigus.it
azionigastronomiche.it
fabiocampoli.it
Buttermilk Fried Chicken | Recipe Competition with Kitchen & Craft
***RECIPE, MAKES 8 PIECES***
3-3.5 pound chicken
Salt
Pepper
Onion powder
Garlic powder
Cayenne pepper
Up to 1 cup buttermilk
2 cups flour
1 teaspoon salt
1 heaped teaspoon baking powder
Vegetable or peanut oil
Cut the backbone out of the chicken using a pair of kitchen shears and discard. Cut the chicken in two by cutting between the breasts down through the breast bone. Cut the leg quarters off the breasts. Cut the legs from the thighs. Cut each breast into two parts of roughly equal mass, one with the wing still attached. You should now have 8 pieces of similar size.
Season all sides of the chicken liberally with salt, pepper, onion powder and garlic powder. Season conservatively with cayenne. Place the chicken into a gallon ziplock bag and pour in just enough buttermilk to coat the chicken in a thick paste. Close the bag and smush it around until everything is coated. Brine in the refrigerator for 12-24 hours.
In a large lidded tupperware, place flour, 1 teaspoon salt, baking powder, and lots of pepper. Shake to combine. Remove chicken from the bag one piece at a time, scraping off excess buttermilk. Put four pieces in with the flour mixture. Put on the lid and shake to coat. Remove chicken to a wire rack and repeat with the remaining pieces.
Crack an egg into the bag and beat it roughly to mix it with the remaining buttermilk seasoning paste. Return all the chicken to the bag, close, and smush it until everything is coated again. Bread the pieces in the flour again, as before. Allow to sit on the rack for 30 min before frying.
Preheat two 10-inch skillets on medium heat, each with half an inch of oil in them. When oil is hot, add all four breast pieces to one pan, and all four dark meat pieces to the other. Put them in skin-side down. If necessary, add more oil so that it comes halfway up the sides of the pieces.
Fry the chicken at a gentle sizzle, which is an oil temperature of about 250 F. You’ll probably need to turn your burners down to near their lowest setting. Flip the pieces after 10-15 min, when a crust has fully formed on the underside. Fry the opposite side for 10-15 minutes. Turn the heat back up to medium and fry, flipping often, until all sides are sufficiently golden and the white meat temperature is reading 160 F. (The dark meat will be sufficiently cooked by the time the white meat is ready, and is not as sensitive to being over-cooked.) Remove chicken to a rack and cool 10 minutes before eating.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Spatchcock Chicken cooked on the Weber Genesis II 3 Burner BBQ
This is a really simple recipe for a straightforward roast chicken with roasted potatoes. The chicken has been spatchcocked (flattened) so that it cooks quicker and more evenly. Richard Holden, a top UK BBQ chef, takes you through the steps to removing the backbone and flattening the chicken in the video. The only essential tools you will need are a really good, large sharp knife and an Instant Read Thermometer.
All you need to do is follow Richard’s instructions for removing the backbone, rub the chicken with the rapeseed oil and sprinkle with the salt and pepper. Place the potatoes in the bowl with some oil and sea salt and mix them around until they are all coated.
Set the BBQ up for indirect cooking, we have lit the 2 outside burners on fairly high and left the centre burner unlit. Let the BBQ come to about 200C (392F) then place the chicken and potatoes straight onto the grate over the unlit burner. You can place a Weber large Foil Drip Pan underneath the chicken to catch the juices if required.
The temperature will drop when you open the lid but don’t be tempted to turn up the burners as once you close the lid it will climb back up again. Leave the chicken and potatoes to cook for about 50 minutes then check with the thermometer, check in several places, especially where the flesh is thickest. Once the internal temperature of the chicken reaches 75C (167F) it is ready to come off. Remember the slogan ’75 staying alive’. Taking the chicken off at the correct temperature and cooking outside on the BBQ, which draws in the moist air, will guarantee really juicy, tender meat.
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How to Spatchcock a Chicken
BBQ Spatchcock Chicken
Spatchcocking a chicken, or any poultry, is a great way to flatten the bird and get even cooking in less time than roasting whole. My grilled BBQ Spatchcock Chicken first gets a dry rub and then smoked on the grill for added flavor.
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
4 lb whole chicken
Dry Rub
2 tsp ground black pepper
1 tsp kosher salt
2 tsp sweet paprika (not smoked)
2 tsp garlic powder
1 tsp celery seeds
1/4 tsp ground cumin
1/4 tsp ground coriander
Instructions
In a small bowl whisk together the dry rub ingredients and set aside.
Be sure to have the chicken on a clean cutting surface breast side down. Starting at the neck area using kitchen scissors or poultry shears, cut along each side of the backbone towards the legs to remove it, cutting through the rib bones as you go. Discard the backbone or freeze for soup stock.
In the center area there will be a triangle of cartilage right where the breastbone starts. Using a sharp knife, cut down a quarter inch and spread the cut area open to reveal the breast bone. Flip the chicken over and press down. OR after removing the back bone, spread the chicken out and turn over. Flatten the breastbone using the heel of your hand so that the meat is butterflied and all one thickness.
Sprinkle the dry rub all over the chicken and using your hand rub into the skin to adhere. Set aside while you start up your oven, grill or smoker to heat 400°F.
Place the spatchcocked chicken rib bones down on and roasting sheet (oven) or the grill and cook for 40-45 minutes, or until the internal temperature registers 160°F.
I used hickory wood chips/pellets and baste with you favorite sauce every 20 minutes. I love my Alabama White Sauce (recipe link below in Notes).
Remove chicken from grill/smoker and allow to rest 15 minutes, it will continue to cook and reach 165°F before cutting up into pieces or shredding.
Note
1. Link for my Alabama White Sauce:
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