poultry essentials: oven baked spatchcock chicken

How To Make poultry essentials: oven baked spatchcock chicken

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your Ingredients (mise en place).
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  Step 3
  Mix all the spice rub ingredients together in a small bowl, and reserve.
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  Step 4
  HOW TO SPATCHCOCK A CHICKEN
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  Step 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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  Step 6
  Remove the backbone.
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  Step 7
  Turn the chicken over, and press down in the middle until you hear a satisfying crack.
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  Step 8
  Chef’s Note: Breaking the breastbone you have flattened the chicken out.
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  Step 9
  Rub the chicken all over with the squeezed lemon pieces.
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  Step 10
  With your fingers, loosen the skin under the breasts.
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  Step 11
  Rub a tablespoon of the spice rub under the skin of the breasts.
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  Step 12
  Use the remaining spice rub to coat the chicken.
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  Step 13
  Place, uncovered, in the refrigerator for 3 hours.
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  Step 14
  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  Step 15
  Add the mushrooms to the roasting pan, or ovenproof skillet.
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  Step 16
  Add the chicken stock, and wine.
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  Step 17
  Place the chicken on top.
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  Step 18
  Roast uncovered, until the internal temperature of the thighs reach 165f (75c), about 55 to 65 minutes.
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  Step 19
  Remove from the oven, and allow to rest 10 minutes before serving.
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  Step 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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  Step 21
  PLATE/PRESENT
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  Step 22
  Carve and serve with your favorite sides. Enjoy.
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  Step 23
  Keep the faith, and keep cooking.
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