Spatchcock Chicken

 Prep Time:  10 minutes    Cook Time:  1 hour 10 minutes    Total Time:  1 hour 20 minutes

1 whole chicken (3-4 lbs)

 

Buttermilk Brine:

4 cups buttermilk

2 Tbsp Kosher salt

1 Tbsp black pepper

1 Tbsp granulated garlic, or garlic powder

Roasted Vegetables:

2 lbs red potatoes, 1 inch chunks

2 lbs carrots, 1 inch chunks

1 yellow onion, 1 inch chunks

1 tsp Kosher salt

1 tsp black pepper

drizzle olive oil

How to Spatchcock Chicken:

1.  Using a clean surface, lay bird breast side down and identify the spine.

2.  Using kitchen shears, cut down both sides of the spine until it is completely removed.  Discard spine.

3.  Flip the bird back over and rotate out the leg quarters.  give it a firm press right on the center of the breast bone.  This will help the bird lay ore flat. 

4.  Add the spatchcock bird to the butter milk brine, cover, and refrigerate for a minimum of 4 hours, or overnight.

5.  Preheat the oven to 400 degrees.  Remove bird from brine and discard the brine.

6.  Place the bird on a parchment lined baking sheet breast side up.  Tuck the wings to ensure they don't stick up and burn.

7.  Add vegetables around the chicken and drizzle with a bit of olive oil and season veggies with salt and pepper.

8.  Roast in the 400 degree oven until the internal temperature of the bird reaches 165 degrees, about 1 hour. Actual cooking time will depend on the size of your chicken.  Use a meat thermometer to ensure accuracy.

9.  Let chicken rest for 10 to 20 minutes before carving.

Buttermilk Brine:

1.  Use a large container that can fit the entire chicken submerged in liquid.  In the container, stir together buttermilk, Kosher salt, pepper and granulated garlic.  Stir to combine.

Notes: 

 Grilling: Preheat your gar or charcoal grill to 350 degrees.  Once the grill reaches temperature, adjust the heat source to create an indirect heat source for cooking .  Place the chicken breast side up onto the indirect heat side of the grill.  Close the lid and cook until chicken reaches an internal temperature of 164 degrees about 1 hour.  For a crispier skin, finish the chicken by flipping and cooking breast side down over direct heat for 3 to 5 minutes to crisp.

Smoking:

Preheat your smoker to 225 degrees.  Place spatchcocked chicken breast side up i the smoker.  Close the lid and smoke until internal temperature reaches 165 degrees. , about 2 to 2 1/2 hours depending on the size of your chicken.

Recipe: the stay at home chef

Roasted Salt and Pepper Whole Chicken

 1 whole chicken

sea salt

pepper corns (crushed) and white pepper corns (crushed)

1 lime

Preheat oven to 480 degrees.  

In the cavity of the chicken put a cut up lime ( or lemon or onion).  Tress up the legs with string to keep the chicken tight. Tuck under the wings.

Mix up the salt and pepper. Use a mortar if you need to.  Spread it all over the chicken pressing into the skin to stick.  

Place in a roaster pan and roast at 480 degrees for (20 for every 500 grams).

Check doneness by cutting between the leg bone. If its still pink put it back in the oven for more time.  

Recipe:  Marians Kitchen

Juicy Roast Chicken

 For the Roasted Vegetables:

6 Yukon gold potatoes, peeled and quartered (or red potatoes)

2 large carrots, peeled and cut into 1 inch pieces

1 medium onion, chopped into 1 inch pieces

1 head of garlic, cut in half parallel to the base, divided

4 sprigs rosemary, divided

1 Tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

For Roasted Chicken:

5 1/2 whole chicken, giblets removed, patted dry

2 1/2 tsp salt, divided (1/2 tsp for inside, 2 tsp for outside)

3/4 tsp pepper divided, (1/4 for inside, 1/2 for outside)

2 Tbsp unsalted butter, melted

1 lemon halved

 

1.  Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl.  Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.

2.  Place chicken in a roasting pan.  Remove giblets from chicken and pat dry inside and outside with paper towels.  Season inside the chicken with 1/2 tsp salt and 1/4 tsp black pepper.  Stuff the chicken with 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary. 

3.  Melt 2 Tbsp of butter.  Brush the chicken all over the top and sides with melted butter then season all over with 2 tsp salt and 1/2 tsp black pepper.

4.  Tie the legs together and tuck the wings under the bird.  Spread veggies around the chicken. Roast in the oven uncovered at 425 degrees for 80 to 90 minutes (depending on size of chicken) until internal temperature of the thigh reaches 165 degrees or until the juices run clear when you cut into the thigh.

5.  Transfer chicken and veggies to a platter, tent with foil, and let rest at least 15 minutes before slicing and serving.

Notes:  Roasting Time Estimates

5 lb chicken = 75 minutes

5 1/2 lb chicken = 80 minutes

6 lb chicken = 90 minutes

Recipe: Natasha's Kitchen

Skillet Roasted Lemon Whole Chicken

 1/3 cup olive oil

2 tsp thyme

1 tsp fennel

salt and pepper (1 tsp each)

1 lemon sliced, (thick slices, lengthwise)

1 yellow onion, large slices

2 garlic cloves, whole in large slices

whole chicken (take the back bone out, butterfly)

1/2 cup chicken stock

Juice of 1 lemon

In a mini food processor combine thyme, fennel, salt, pepper and olive oil.  Set aside.

Layer the lemon slices in the iron skillet, then the onion and garlic cloves. Using a paper towel dry the chicken and place it on top.  Spread the herbs on both sides of the chicken. Bake at 450 degrees for 30 minutes.  

Add chicken stock around the outside of the chicken not on top. Bake 15 more minutes. Take out of oven and sprinkle the juice of a lemon on top. Cover with foil to rest for 10-15 minutes. Cut into smaller pieces for serving and place back into the skillet.  Serve

Recipe:  Ina Garten

Roast Chicken

4 lb whole chicken
4 cloves garlic
1/2 lemon wedge
1 Tbsp butter
sprig of rosemary
salt and pepper

Place whole chicken in oven pan.  Salt and pepper the chicken, on the outside and in the cavity.  Put all ingredients inside the cavity.  Place in 500 degree oven for 10 minutes a lb  for 35 minutes on the lowest 2nd from the bottom rack in the oven.  Legs in first toward the back of the oven. Will be very crispy.