Spatchcock A Chicken Recipe

Line a large rimmed baking sheet with foil.

What is the best recipe for fried rice. First you put the chicken breast side down and then cut out the backbone with kitchen shears. Flip the chicken over. Place chicken breast side down on a cutting board.

Step 2 place chicken breast side down on a work surface. Preheat oven to 450 degrees f 230 degrees c. Lets spatchcock some chicken.

Follow our step by step guide to spatchcocking a chicken here. Starting from the tail of the chicken cut along the right side of the backbone from the tail to the neck. Ingredients for spatchcock chicken recipe.

Set the chicken breast side down on a large cutting board and remove the backbone with kitchen shears. Using poultry shears cut along both sides of backbone and remove backbone. Roast the chicken until the skin is golden brown and an instant read thermometer inserted.

Discard or reserve for stock turn chicken breast side up and open the underside of chicken like a book. Removing the backbone and seasoning the chicken at least 12 hours ahead of cooking ensures even cooking moist chicken and crisp chicken skin. This easy staple dish is a great addition to your weekly meal prep.

Remove the neck and giblets and pat the chicken very dry with. Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top skin side up. A simple spatchcock chicken recipe seasoned with fresh thyme and lemon zest along with helpful tips on how to roast a chicken.

Remove the neck part and gizzards. For this recipe you will need a 4 to 4 12 lb whole chicken. Use a pair of kitchen shears to cut up along each side of the backbone cutting through the rib bones as you go.

Using the palm of your hand press firmly down on the center of the breastbone until it breaks. We it in several of our recipes because it just works. Flip the chicken over and cut into the breast bone with a slight slicing cut.

Place the chicken breast side down and the legs towards you. The flavored butter is incredible and makes every bite memorable. Set a cutting board inside a rimmed baking sheet it will catch any liquid.

Allow the raw chicken to sit at room temperature for 30 minutes before using for more even baking. Turn the chicken over again breast side up and push down until the chicken lays flat. Then massage the chicken to lie as flat as possible.

Use a pair of kitchen shears to cut up along each side of the backbone cutting through the rib bones as you go. Rinse chicken and pat dry.