A chicken-roasting method all good cooks know

Published 12:02 am Tuesday, June 20, 2017

Everyone’s looking for the perfect roast chicken, yet spatchcocking still seems like a secret of those in the know. Suffice it to say, it’s a skill worth learning

Also known as butterflying, spatchcocking is the method of cutting out the chicken’s backbone, opening the bird up and pressing down on it so its breastbone cracks and flattens. A spatchcocked chicken roasts more quickly and evenly than an intact bird, eliminating that pesky problem of overcooked breasts and undercooked thighs.

Spice-Rubbed Spatchcocked Chicken

Makes 4 servings

Ingredients:

1 chicken, 31/2 to 4 pounds, patted dry

1 TBS dark brown sugar

21/2 tsp kosher salt

1 tsp ancho or New Mexico chili powder

1 tsp sweet paprika

1 tsp dry mustard powder

1 tsp dried oregano

1/2 tsp ground black pepper

1/4 tsp ground allspice 2 bay leaves, torn or cut into pieces

Lime or lemon wedges, for serving

Preparation:

Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.

In a small bowl, mix together sugar, salt, chili powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.

Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.

Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.