Roasted Spatchcock Chicken
I love cooking chicken this way! A little bit of simple cure with a secret ingredient -- and you have DELICIOUS crispy roasted chicken in 40 minutes! Check out my Spatchcock Chicken Butchery video to see how I split the chicken and remove most of the bones. It feels awesome to work on learning how to successfully de-bone your own -- and it SAVES a lot of money! You can buy four whole chickens for the price of one spatchcock bird at the grocery store or market!
Serves four to six
For the cure:
1 tablespoon seat salt
1/2 tablespoon sugar
1 tablespoon everything bagel seasoning
Toss the ingredients well.
For the chicken:
The cure
1 whole spatchcock chicken, prepared according to my Spatchcock Chicken Butchery Video
Large rimmed cookie or baking sheet
2 cups chicken stock
1 tablespoon freshly-chopped parsley
Preheat the over to 425 degrees
Generously season the chicken on both the flesh side and the skin side.
Place the chicken, skin-side-up, on the baking sheet and roast for about 20-25 minutes. At 20 minutes, the thickest part of the breast will often be about 140 degrees. If so, return the chicken to the oven and cook another five to ten minutes, or until the thickest part of the breast is 150 degrees.
Transfer the breast to a holding platter and return the legs and thighs to the oven to roast another 10 to 20 minutes, or until the thickest part of the thigh reaches an internal temperature of 165 degrees.
Transfer the thighs to the holding platter with the breast and let stand fifteen minutes before serving.
While the chicken is resting, place the pan over medium flame on your stove top and two cups of chicken stock.
Use a metal spatula so scrape the bottom of the pan while it simmers with the added stock to release all the brown bits and dried juices stuck to the bottom of the pan until the stock turn a rick brown color.
Pour the pan juices into a small sauce pot and simmer over medium-high heat for 2 minutes to reduce. Stir in the parsley.
The bird – which should now be perfectly rested – will have left you the gift of some juice on the warm platter. Carefully pour this into the sauce pan with the pan juices and serve!
