how long to cook a spatchcock chicken

Cooking a whole chicken can be quite a challenge. You strive for the perfect balance between ensuring the dark meat is thoroughly cooked and maintaining the juiciness of the rest of the bird. Fret not, for we have an ultimate solution for you – the spatchcock chicken. Often referred to as butterflied chicken, the spatchcock chicken provides a surprisingly straightforward method to roast your chicken evenly and quickly, guaranteeing crispy skin and succulent meat. In this comprehensive guide, we will unravel the secrets of mastering the spatchcock chicken, be it roasted or even on a BBQ.

[custom_toc]

Understanding Spatchcocking

Spatchcocking, also known as butterflying, is a culinary technique that involves removing the backbone of a chicken and flattening it out. This relatively simple method dramatically cuts the cooking time and ensures a uniform cooking result, yielding tender meat and perfectly crispy skin. Despite its seemingly intimidating name and appearance, spatchcocking is quite manageable and can revolutionise your chicken roasting experience.

Why Opt for Spatchcocking?

The spatchcocking technique is favoured for several compelling reasons:

• Fast Cooking: A spatchcocked chicken cooks significantly faster than a traditional whole bird due to its flattened state.
• Even Cooking: The even spread of the chicken parts ensures a uniform distribution of heat, leading to a consistent cooking result.
• Juicy Meat: As the chicken cooks rapidly and evenly, the meat remains juicy and avoids drying out.
• Crispy Skin: The skin of the chicken is wholly exposed to heat, ensuring an evenly browned and crispy finish.

Choosing the Perfect Chicken

The first step in mastering the spatchcock chicken technique is selecting the ideal bird. Opt for a whole chicken, ideally weighing between 4 to 5 pounds. The size of the chicken will influence the cooking time, with larger birds requiring slightly longer roasting.

Essential Tools for Spatchcocking

Before you begin the process of spatchcocking, ensure you have the necessary tools at hand:

• Kitchen Shears: These are instrumental in removing the backbone of the bird. A good pair of poultry shears simplifies the task and makes it safer than using a sharp knife.
• Baking Sheet with Rack: Roasting the chicken on a rack over a baking sheet enhances air circulation, leading to more even cooking and crispier skin.
• Meat Thermometer: This is critical for determining when your chicken is cooked to perfection. Aim for an internal temperature of 165F (74C) in the thickest part of the bird.

Step-by-Step Guide to Spatchcocking

1. Preparation: Start by preheating your oven to 425 degrees F (220 degrees C). If possible, let the chicken rest at room temperature for about 30 minutes before roasting. This allows for more even cooking.
2. Removing the Backbone: Place the chicken breast-side down on a cutting board. Using your kitchen shears, cut along both sides of the backbone and remove it. You can save this for making chicken stock later, or discard it.
3. Flattening the Bird: Flip the chicken over and use the heel of your hand to press down on the breastbone. This will crack the bone and allow the chicken to lay flat.

Seasoning Your Spatchcock Chicken

The key to a flavourful spatchcock chicken lies in the seasoning. Create a compound butter by mashing together unsalted softened butter, fresh parsley, Italian seasoning, and crushed garlic. This compound butter will be spread underneath the skin of the chicken, infusing the meat with its flavours as it roasts.

Next, season the skin of the chicken. Drizzle olive oil over the bird, then sprinkle it with sea salt, black pepper, and smoked paprika. Feel free to get creative and mix and match your spices.

Roasting Your Spatchcock Chicken

Place your seasoned, spatchcocked chicken onto the rack over your baking sheet, breast side up. Roast it in the preheated oven for about 40-50 minutes. The precise cooking time will depend on the weight of your bird, so it is advisable to use a meat thermometer. Aim for an internal temperature of 160F (71C) in the thickest part of the breast. Remember, the temperature will continue to rise by about 5 degrees as the chicken rests after roasting.

Grilling Your Spatchcock Chicken

If you fancy a BBQ spatchcock chicken, simply preheat your grill over medium-high heat. Place the seasoned, spatchcocked bird on the grill, breast side down, and grill for 3-4 minutes per side until the skin is crispy and slightly charred. Move the chicken to a cooler part of the grill, cover, and grill for a further 40-50 minutes, until the internal temperature reaches 160F (71C). Allow the chicken to rest before carving.

Serving Your Spatchcock Chicken

Your spatchcock chicken can be served as a whole or carved into pieces. Complement the meal with a side of roasted vegetables, mashed potatoes, or a fresh salad. For an added flavour boost, serve your chicken with a side of homemade BBQ sauce, chimichurri, or basil pesto.

Storing and Reheating Tips

Leftover spatchcock chicken can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. For reheating, use either a microwave or an oven. The oven method is preferable as it reheats the meat more evenly. Cook at 300F (150C) for 15 minutes until warmed through.

In summary, spatchcocking a chicken might initially appear daunting, but once you’ve tried it, you’ll appreciate its many benefits. So, whether you’re roasting or grilling, spatchcocking is a technique worth mastering for a perfectly cooked, crispy-skinned, and juicy chicken.