poultry essentials: oven baked spatchcock chicken

How To Make poultry essentials: oven baked spatchcock chicken

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  1

  PREP/PREPARE
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  2

  Gather your Ingredients (mise en place).
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  3

  Mix all the spice rub ingredients together in a small bowl, and reserve.
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  4

  HOW TO SPATCHCOCK A CHICKEN
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  5

  Place the chicken, breast-side-down on a clean work surface, and use a pair of kitchen shears to cut through the backbone.
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  6

  Remove the backbone.
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  7

  Turn the chicken over, and press down in the middle until you hear a satisfying crack.
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  8

  Chef’s Note: Breaking the breastbone you have flattened the chicken out.
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  9

  Rub the chicken all over with the squeezed lemon pieces.
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  10

  With your fingers, loosen the skin under the breasts.
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  11

  Rub a tablespoon of the spice rub under the skin of the breasts.
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  12

  Use the remaining spice rub to coat the chicken.
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  13

  Place, uncovered, in the refrigerator for 3 hours.
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  14

  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  15

  Add the mushrooms to the roasting pan, or ovenproof skillet.
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  Add the chicken stock, and wine.
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  Place the chicken on top.
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  Roast uncovered, until the internal temperature of the thighs reach 165f (75c), about 55 to 65 minutes.
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  19

  Remove from the oven, and allow to rest 10 minutes before serving.
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  20

  Chef’s Note: While the chicken is resting, you can take the juices, and make a nice pan sauce… or you could just serve it au jus.
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  21

  PLATE/PRESENT
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  Carve and serve with your favorite sides. Enjoy.
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  23

  Keep the faith, and keep cooking.
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