spatchcock

How to roast a chicken quickly and evenly, with the crispiest skin around.

Spatchcocked (Butterflied) Roast Chicken Recipe

chicken,

(30 milliliters) light olive oil

salt and black pepper (see note)

(5 grams) baking powder (optional; see note)

onion, roughly chopped (about 1 cup)

carrot,

rib celery, roughly chopped (about 1/2 cup)

bay leaf

(240 milliliters) dry vermouth or sherry

(5 milliliters) soy sauce

unsalted butter

(10 milliliters) juice lemon

Place oven rack in upper-middle position and preheat oven to 500°F (260°C). Using sharp kitchen shears, remove spine from chicken and cut spine into 5 to 6 one-inch-long pieces. Set spine aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. 

Drizzle chicken with 1 tablespoon (15ml) oil. Combine 1 tablespoon (15g) kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon (5g) baking powder (if using) in a small bowl. Sprinkle all over chicken. Sprinkle chicken with herbs, if using. Rub chicken to distribute seasoning evenly all over skin.

Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes, reducing heat to 450°F (232°C) if chicken starts to darken too quickly.

Meanwhile, heat remaining 1 tablespoon (15ml) oil in a small saucepan over high heat until shimmering. Add chicken spine and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup (240ml) water, using a wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.

Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus.

Spatchcocking turkey cooks more evenly and more quickly than non-butterflied versions, for stunningly crisp skin and perfectly cooked white and dark meat. Bonus: this recipe makes a flavorful gravy from the pan drippings along the way.

Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy Recipe

onions, roughly chopped (about 1 1/2 quarts)

carrots,

celery, roughly chopped (about 1 quart

thyme

turkey

vegetable oil

salt and black pepper

bay leaves

butter

flour

Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3rds of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.

Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and black pepper (if using a brined, salted, or Kosher turkey, omit salting step, see note). Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.

Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes.

While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3 quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes. Add chicken stock, remaining thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine mesh strainer into a 2 quart liquid measuring cup and discard solids. Skim off any fat from the surface of the broth.

Melt butter over medium-high heat in a 2 quart saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add broth in a thin, steady stream until it it all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep gravy warm.

When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and dicard. Whisk juices into gravy.

So you've seen our spatchcock turkey and you're intrigued by the promise of extra-crisp skin and ultra-moist meat, all in about 90 minutes...but you want it to pack just a little more punch. This version's got all of the same crisp skin and juicy meat as the original recipe, but with a flavor-packed herb butter to coat it.

Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey Recipe

garlic

chives

parsley leaves

sage leaves

thyme leaves

shallot,

butter,

Gravy,

Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Place slotted broiler rack or wire rack on top.

Combine garlic, chives, parsley, sage, thyme, and shallots in the bowl of a food processor. Pulse, scraping down sides as necessary, until finely chopped and no large pieces remain. Scatter butter chunks on top. Pulse until homogenous paste is formed. Season generously with salt and pepper and pulse to combine. Transfer half of butter mixture to a small saucepan and melt over low heat.

Gently separate the skin of the turkey from the flesh using your hands, going in through the bottom of the breast and working up along both breast halves and the thighs. Using your hands, rub butter directly on the turkey meat underneath the skin all over. Massage the skin from the outside until the butter is distributed in an even layer.

Brush exterior of the turkey with the melted butter until evenly coated. Season the turkey with salt and pepper and transfer to the wire rack.

Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes. Remove from oven and allow to rest at room temperature for 20 minutes before carving. Serve immediately.

Juiciest Spatchcocked Turkey

poultry seasoning

black pepper

salt

carrots

onion

celery

Line a large rimmed baking pan with aluminum foil and lightly spray it with nonstick cooking spray.  Very coarsely chop the vegetables and scatter them over the pan.  Set aside.

Place the turkey on a large cutting board, breast side down.  Pat the turkey dry with some paper towels to make it easier to handle. Use a large pair of sharp poultry shears to cut the backbone out of the tukery.  Start at the tail and cut up one side of the back bone, then proceed to the other side. Some bones may be a little tougher to cut through, so you may have to use both hands on the shears.  You can also use a chef knife for this, but I find the shears much safer and easier. (You can discard the backbone or use it to make stock for gravy.)Then flip the turkey over and place both hands firmly in the center of the breast and press down with considerable force to flatten the turkey.  the flatter the better.  It may take a few tries and you&#x27;ll probably hear some bones breaking.  You can also now remove the excess skin around the neck and tail if you like.  Place the turkey on top of the vegetables.

In a medium bowl, whisk the oil, poultry seasoning, pepper, and salt together. Dry the turkey again with a few paper towels then liberally brush the entire turkey (including the inside) with the mixture.  You can even rub some under the skin of the breasts for even more flavor. Then tuck the wings tips under the turkey to keep them from burning.

Preheat the oven to 450°F and allow the turkey to rest at room temperature for about 20 minutes while it preheats.  Cook the turkey for 1 hour to 1 hour and 20 minutes (rotating the pan about halfway through cooking) or until the thickest part of the thigh reaches 165°F (the breast should read about 155°F) when tested with a meat thermometer. The residual heat with continue to cook the bird once it&#x27;s out of the oven, so the temp will rise more even after being taken out.  If you find the turkey starting to burn, you can alwasy reduce the heat a bit or cover the darkest part of it with aluminum foil to keep it from getting too brown. Each turkey and oven is a little different so you may need to make some minor adjustments as it&#x27;s cooking to make sure it&#x27;s cooked completely without drying out.

Allow the turkey to rest for 15 to 20 minutes to allow the juices to redistribute then carve as normal.

For the crispiest skin in no time at all, roast or grill your chicken under something heavy, like a brick.

Italian Roast Chicken Under a Brick (Pollo al Mattone) Recipe

(120 milliliters) extra-virgin olive oil,

red pepper flakes

rosemary

sage sprig (about 8 leaves), finely minced

garlic,

(1.8 chicken

Cooking spray,

In a medium bowl, mix together olive oil, lemon juice and zest, red pepper flakes, rosemary, sage, and garlic.

Using sharp kitchen shears or poultry shears, remove spine from chicken (reserve spine for stock or another use). Flatten chicken by placing it skin side up on a cutting board and applying firm pressure to the breastbone. Transfer to a baking dish, season all over with salt and pepper, add marinade, and rub all over chicken. Cover dish with plastic. Marinate, refrigerated, at least 30 minutes and up to overnight.

Preheat oven, along with all cooking equipment for whichever setup you're using, including skillets, foil-wrapped bricks, chicken press, barbell weight, et cetera (see the "Special Equipment" section below for more info), to 475°F (245°C).

Scrape marinade and minced aromatics off chicken as best you can. Using cooking spray or oil, grease the interior of the bottom skillet/roasting vessel. Lay chicken down in skillet, skin side up, arranging it so that it lies flat.

Using cooking spray or oil, grease the bottom of the top weight. (Depending on your setup, this could be one side of the foil-wrapped bricks, or the bottom of the second skillet or chicken-press weight.) Press the top weight down on the chicken, making sure it evenly covers it and is in contact with both the breast and the legs.

Transfer to oven and cook until thickest part of breast, close to bone, registers 150°F (66°C) on an instant-read thermometer, about 30 minutes.

Remove chicken from oven, remove top weight, and let rest 5 to 10 minutes. Carve and serve with lemon wedges, drizzling fresh olive oil over chicken at the table.

A spatchcock chicken (butterflied) is a technique used to remove the backbone and flatten the chicken for a more even cooking in less time than roasting it whole, ensuring a juicy chicken with crispy skin.

Grilled Spatchcock Chicken

chicken

tsp black pepper

tsp sweet paprika ((not smoked))

garlic powder

tsp celery salt

tsp cumin

tsp coriander

In a small bowl whisk together the dry rub ingredients and set aside.

Be sure to have the chicken on a clean cutting surface breast side down. Starting at the neck area using kitchen scissors or poultry shears, cut along each side of the backbone towards the legs to remove it, cutting through the rib bones as you go. Discard the backbone or freeze for soup stock.

In the center area there will be a triangle of cartilage right where the breastbone starts. Using a sharp knife, cut down a quarter inch and spread the cut area open to reveal the breast bone. Flip the chicken over and press down. OR after removing the back bone, spread the chicken out and turn over. Flatten the breastbone using the heel of your hand so that the meat is butterflied and all one thickness.

Sprinkle the dry rub all over the chicken and using your hand rub into the skin to adhere. Set aside while you start up your grill or smoker to medium heat - 325°F.

Place the spatchcocked chicken rib bones down on the grill and cook for 50 - 60 minutes,  covered, using indirect heat (See Note), or until the internal temperature registers 165°F.

I used hickory wood chips/pellets and baste with you favorite sauce every 20 minutes.

Remove chicken from grill/smoker and allow to rest 15 minutes before cutting up into pieces or shredding.

Let this memorable spatchcock meal inspire your cooking repertoire!

Barossa chook

lemons

garlic cloves, crushed

(165 milliliters) extra virgin olive oil

flat-leaf parsley

oregano

spatchcocks, butterflied

anchovy

tbsp verjuice (see note)

(120 grams) pitted green olives, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599498657001&=domain=taste

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The light, crispiness of this salad pairs perfectly with succulent spatchcock.

Brined roast spatchcock with farro and cucumber bread salad

whole spatchcocks

(125 milliliters) white wine

unsalted butter, melted

baby leeks (substitute long green shallots)

tbs extra virgin olive oil

(150 grams) sea salt flakes

(125 milliliters) runny honey

garlic cloves, bruised

tbs black peppercorns

thyme and parsley stalks

pita,

farro (substitute pearl barley)

white onion, finely chopped

Lebanese cucumbers, chopped

vinegar

(80 milliliters) extra virgin olive oil

mint and basil, leaves picked, torn

Delicious individual spatchcocks add a gourmet touch to your dinner party.

Glazed spatchcocks

x 500 grams spatchcocks (see notes)

(320 grams) quince paste

(250 milliliters) cranberry juice

(60 milliliters) verjuice (see notes)

Pan stuffing (see related recipe),

Watercress sprigs, to serve

These grilled spatchcocks are guaranteed to impress at your next family barbecue.

Grilled marinated spatchcock

tsp dried chilli flakes

(50 grams) capers

oregano & flat-leaf parsley, leaves picked, roughly chopped

Lemon wedges & lemon leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

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In her final column for delicious., MasterChef winner Diana Chan looks ahead to balmy days and night with a mildly spiced quail and rice dish. "This final recipe is all about freshness. As we come into the warmer months, I thought it would be nice to incorporate some mild spices to the dish, and use grains and fresh herbs to ease into the salads and cold foods that come with summer. I chose quail because it’s not commonly used and is a great substitute for chicken, but feel free to swap it for spatchcock, duck legs or even lamb ribs" - Diana Chan.

Indian-spiced quail with saffron pilau

quails,

tbs ghee

onion, thinly sliced

garlic cloves, thinly sliced

cardamom pods, bruised

(200 grams) basmati rice

tbs sultanas

tsp saffron threads

chicken stock

Sunflower oil, to deep-fry

Coriander sprigs, to serve

cinnamon

cloves

fennel

tsp chilli powder

This dish translates to 'devil's chicken' because of the spicy marinade.

Pollo alla diavola

chilli flakes

lemon thyme sprigs, half chopped

rosemary, chopped

(80 milliliters) white wine

of 1 lemon, plus 1 extra lemon, thinly sliced

baby green beans

fresh marjoram, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852842001&=domain=del

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Spatchcock with couscous tabouli & saffron yoghurt

(size 4) spatchcocks

olive oil

tbsp cumin

Salt

cherry tomatoes

(3/4 cup) couscous

(1 1/2 water

loosely packed coarsely chopped fresh continental parsley leaves

mint leaves

green shallots, ends trimmed, finely chopped

lemon juice

Lemon

(1/4 water

saffron

container natural yoghurt

tbsp tahini

garlic clove, crushed

Spatchcock Turkey for the juiciest, simplest turkey you’ve ever roasted. The easiest, most reliable recipe for moist, juicy turkey with incredibly crisp skin.

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