Lesson 59 – Spatcocked (Butterflied) Chicken with Herbs


I love cooked chicken.  I love it fried, baked, roasted, saute’d, velveted, in pot pies, coups, stews, grilled, smoked, or however you want to make it.  However, I detest chicken that is overcooked, dry, and tough.  I still remember going to a boat show in my home town, with my stepfather.  I was about twelve years old or so.  I knew even back then that I loved chicken.  A new fast food restaurant had just opened and was selling pieces of their fabulous chicken.  My stepfather bough a piece for both of us and I fell in love.  I had never had so many flavors swirling around on my tongue when eating chicken.  To my youthful taste buds, this was second only to pancakes in my culinary world.so, what has that gt to do sith today’s lesson?  Well, it inspired me to learn to use herbs and spices, so that I could create my own great meals.

Now I have to say, Nick, that there have been many a failure along that path of learning how to cook well; and I have made some horrible mistakes.  That brings to mind a spaghetti sauce I once made at my mother-in-laws…  Oh weight, I digress.  Set’s make a great roasted chicken.

First, can anyone tell me how to spatchcock a chicken?  Natisha, how would you butterfly a chicken?  Ah, don’t feel bad.  I didn’t even know the difference between broiling and roasting when I was your age.  And that apple pie you made last week was stellar, the strange sounding word, spatchcock could only come for merry old England, the same people who make spotted dick.  It is a method for opening up the chicken, that is, removing the backbone of the bird, and spreading both halves flat.  The result is a chicken that roasts faster, and more evenly.  The herbs used add flavor.  Her’s how we do it.

Tools:                                                                                                                                                                     1 large roasting pan with 2 inch high sides.                                                                                               1 roasting rack to keep the bird off of the pan bottom                                                                         1 pair of sharp kitchen, or poultry shears, or a sharp, sturdy knife                                                   1 laptop that has internet access.                                                                                                                1 oven

First step,   fire up your laptop and find a YouTube video for spatchcoking a chicken.  Both finding said videyo, and doing the deed are surprisingly easy to do.  Don’t be overwhelmed, Fred.  You can do this.

Ok, you’ve watched the video.  Let’s do this.

Ingredients:                                                                                                                                                         1  3 to 4 pound roasting chicken, thawed                                                                                                 1 1 stick of softened butter (1/4 cup)                                                                                                               Salt shaker                                                                                                                                                           Pepper grinder                                                                                                                                                     Herb shakers filled with:  granulated garlic powder, granulated onion powder, rubbed sage, dried marjoram, dried thyme,  cayenne pepper

Preheat oven to 425′ F.   Open the chicken package over the sink, and remove the bird to your cutting board, breast side down.   Follow the YouTube video and open up that bird.  Remove the liver, gizzards and such.  Now, dry the bird with paper towels then spread butter all over the skin and inside.Sprinkle the whole bird, and I mean every square inch of it, with the salt, pepper, and other seasonings.  Place the cooking rack into the roasting pan, and place the chicken, skin-side up, onto the rack.  Put the chicken into the oven and roast for 450 minutes.  At the end of that time, take its temperature with an instant read thermometer.  The chicken is done when the termometer, inserted at the thigh, body joint, in the thickest part of the meat, but not touching the bone, reads 160′ F.

When you’ve reached the correct temperature, remove the chicken from the oven and just look at it.  Smell it.  Let it rest for ten minutes before carving.  set your table, and put your side dishes into serving bowls  NOW, carve separate that bird into drumsticks, thighs, and breasts.  place them onto a pretty platter and place on the table.  Bow to your family, and/or guests and say – thank you, thank you.  Don’t forget to thank your maker.  Let’s eat.

Seeeeeya; G.W..North

There is no success outside the home that justifies failure within the home.  May your hot thngs be hot, you cold things be cold, and your cheese be at room temperature.

 

 

 

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