Thursday, June 22, 2017

Recipe of the Weekend: Spatchcock Chicken


A spatchcocked (butterflied) chicken is a whole chicken with it's backbone removed.  The carcass is then opened up and laid flat before roasting or grilling. Flattening the chicken exposes more surface area to heat, so overall the cooking time is reduced.  

It looks intimidating, but in all honesty it's very easy to accomplish and the results are fabulous.

Enjoy!
Stacy


Spatchcock Chicken


Directions:

Place the whole chicken breast-side down.  Cut along one side of the backbone. Repeat along the other side.  

Open the chicken and slice through the white cartilage at the tip of the breastbone to pop it open.  The chicken will lay nice and flat now, just like a butterfly.  Some people remove the entire backbone, but be careful...you can remove some good meat and it's not necessary to get the chicken to lay flat.

Marinade:

1 red chilli, deseeded and roughly chopped
2 shallots, minced
1 stalk lemongrass, outer leaves removed and discarded, chopped
1 teaspoon ground tumeric
1 teaspoon ground coriander
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons fish sauce
1 (3-5 lb) whole chicken


Put all ingredients for the spice paste in a good processor and blend until smooth.

Coat the chicken with the paste and seal chicken in a large plastic Ziploc bag.

Leave chicken in the marinade for at least 6 hours or for even better flavor, overnight.

Remove the chicken from the fridge and let sit until room temperature (about 30 minutes) before roasting or grilling.