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.
In order to do the spatchcock operation, it will be necessary to have poultry shears. If you have one of the large and elaborate kitchen knife sets, these shears may be a part of it. If not, purchasing them on their own will be a good investment, as they are handy for a variety of cooking tasks.
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 chick back onto the breast side, so that the cut side is now against the board, pulling the two halves apart as you turn it. Press down hard with the heel of your hand against the breastbone, until you hear it snap and the chicken can be flattened against the cutting surface. If you wish, this can be done a day ahead and the chicken can be marinated overnight.
When ready to cook the chicken, place it in a roasting pan, breast side up, making sure it is totally flat and the pan is large enough to hold the flattened chicken. Then roast the chicken at 375 F degrees for about 50 minutes, until the temperature of the thickest part of the thigh reaches 165 degrees fahrenheit. The chicken should be nicely browned and the meat should be juicy throughout, including the breast, using this cooking method.
After the chicken rests for several minutes, carve it into serving pieces. Usually a good brand such as a Wusthof knife set will come with a carving knife that is ideal for this job. Garnish the carved pieces as desired, presented on a serving platter. Then enjoy your delicious creation, as well as the compliments you are going to be given for this elegant dish.
