SPAT HOCK CHICKEN HOW TO
SPAT HOCK CHICKEN SKIN
SPAT HOCK CHICKEN ZIP
SPAT HOCK CHICKEN FREE

I did this with roasted broccoli and roasted cauliflower above, but you can also try roasted brussels sprouts or really almost any roasted vegetables. When there is about 25 minutes left for the chicken (slightly before halfway through), very quickly take it out, arrange the vegetables around the chicken, and place back in the oven to finish roasting. Roasted Vegetables – One of the easiest serving ideas is to make this a sheet pan meal! Chop your favorite vegetables while the chicken is in the oven and toss them in olive oil, salt and pepper.Spatchcock chicken goes with almost any side dish! Try it with some of these: If you want it extra juicy and don’t mind an extra step, use the same method I use for reheating reverse sear steaks: preheat the oven to 250 or 300 degrees F, place the chicken in a baking dish with a little broth at the bottom, seal with foil, and place in the oven until warm. Reheat: Warm up the chicken in a 350 degree F oven for 10-15 minutes if it’s carved or 20-25 minutes whole.

SPAT HOCK CHICKEN ZIP

Carve, place in zip lock bags, and freeze for up to 3 months. Freeze: You can freeze leftover chicken.You could also do all the buttering and seasoning up to a day in advance. To prep ahead, butterfly the chicken and make compound butter. Meal prep: You can prep a few items ahead, but spatchcock chicken is best served right after cooking.They are also perfect for throwing into soups or casseroles. Store: Like most chicken recipes, keep leftovers in the refrigerator for 3-5 days.Waiting 10-15 minutes before carving lets the juices settle and ensures your chicken stays nice and moist inside.

SPAT HOCK CHICKEN SKIN

If the skin is dark and crispy but the internal temperature is not high enough yet, tent the top with foil and continue roasting until cooked through. Use an alarm thermometer like this or instant-read thermometer like this to be sure. I can’t emphasize this enough! The key to juicy spatchcocked chicken is to take it out at the right time. Doing this increases the air flow around the spatchcock chicken, making it cook more evenly and helping the skin crisp up on all sides. Like many of my roasting recipes where I want a crispy result (see: bacon in the oven or bacon wrapped asparagus!), I highly recommend roasting spatchcock chicken on a baking sheet fitted with an oven-safe rack. While you’re prepping the bird, tuck the wing tips underneath the breast if you leave them on, or cut them off, to prevent burning. We use butter underneath the skin and olive oil on top, since butter has a lower smoke point and is more prone to burning. Make sure the internal temperature reaches 165 degrees F. Cover and grill for 40-50 minutes, until the internal temperature reaches at least 160 degrees F.

Move the chicken to the indirect heat area of the grill, breast side up.

Place chicken on the grill over direct heat, breast side down, and grill (covered) for 3-4 minutes per side, until the skin is crispy and a little charred.

Spatchcock the chicken & season it using the method above.

Preheat the grill over medium-high heat, leaving a couple burners off.

VARIATION: Cook spatchcock chicken on the grill! Alternatively, you can also use minced garlic (either fresh or from a jar), but I find the flavor disperses better with crushed.

Garlic – Get fresh garlic cloves so that you can crush them.

SPAT HOCK CHICKEN FREE

Feel free to use any fresh or dried herbs you like here. Herbs – I used fresh parsley and my 5-minute Italian seasoning blend, but store-bought works, too.Butter – Make sure it’s unsalted, as we’re salting the chicken separately, and softened at room temperature, so that you can mash it easily.Compound Butter:īutter normally can’t handle the high heat of roasting, but when you place it underneath the skin of spatchcocked chicken, it works perfectly to keep the meat juicy and flavorful. The cook time will vary depending on the weight. Mine was 5 pounds, but this recipe will work fine with any size chicken. You’ll need a whole chicken to make spatchcock chicken. For measurements, see the recipe card below.

SPAT HOCK CHICKEN HOW TO

This section explains how to choose the best ingredients for spatchcock chicken, what each one does in the recipe, and substitution options. It’s the same method I use for spatchcock turkey! Ingredients & Substitutions It cooks faster and more evenly, which means that the light meat and dark meat both stay juicy, while the skin gets crispy. You cut the chicken in two along the spine, leaving the breast connected, then flip it over and lay it flat before roasting to perfection. Spatchcock chicken is another term for butterflied chicken.

Spat hock chicken