Tasty

Spatchcocked Chicken

First appeared in Grainews on 4 January 2022

From The Food Lab by J. Kenji López-Alt. Butterflying equalizes the cooking time needed for breast meat and legs.

Serves 4

1

whole chicken, 3-4 lb.

1 t.

kosher salt for dry-brining plus more for roasting

1 T.

olive oil

freshly ground black pepper to taste

Directions

Place the bird breast side down on a cutting board. Use poultry shears or kitchen scissors to cut alongside the backbone from the poke’s nose up to the neck. Repeat on the other side of the backbone. Remove and reserve the backbone for stock-making.

Flip the bird over. Firmly press down on the breastbone with the heel of your hand. You should hear or feel it crack as the bird flattens. Tuck each wing tip under the breasts.

Loosen the skin by running your hand between the skin and breast meat, starting at the base of the breast. Rub 1 tsp. kosher salt all over the meat under the skin. Place on a rack on a baking sheet and chill, uncovered, overnight if time allows.

Preheat oven to 450 F or pre-heat the grill. Position an oven rack in the centre of the oven.

Dry the chicken skin and meat under the skin with paper towels. Rub oil all over the skin and meat. Season lightly with salt and pepper.

Centre bird on a rack on top of a foil-lined rimmed baking sheet. Roast uncovered until the thickest part of the breast closest to the breastbone registers 140 F and the joint between thigh and drum registers at least 160 F. (Alternatively, grill on a hot grill!)

Remove from the oven/grill. Let rest for 10-15 minutes before carving into quarters.

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