SPATCHCOCK CHICKEN
Because I hate eating the same thing day after day, and because I do not have the imagination for inventing new menus every day, and because I cook almost every day I have to find sources of inspiration. To this end I depend on the sources that most of you probably do, i.e., cook books, newspaper cooking section of the dailies and increasingly the internet and TV cooking shows.
The tem Spatchcock chicken first came to my attention about two weeks ago via a cooking show. I did not pay much attention. Then last weekend when I was more attentive it was mentioned again. It was not possible to capture the whole concept at that time so it was necessary to look it up online. There I discovered that,
“Scholars are unsure of the exact origin of the term, but most agree it dates back to 18th– century Ireland. The word is used as a verb, (i.e., to spatchcock a chicken), as an adjective, (as in spatchcocked chicken), and as a noun on it’s own (meaning the finished spatchcocked bird).
Spatchcocking it turns out, is a method of preparing the chicken for cooking by removing the backbone from the back so that the chicken can be flattened in preparation for baking. This allows the bird to be cooked evenly when it is baked.”
So this has introduced a new method for baking a bird, which I had hitherto not known. To achieve evenness when baking I use a baking stand over which the chicken is impaled and hung upside-down. This has worked well over the years but requires a little effort to force the bird unto the stand. The stand does have the advantages such as even brownness and drippings, which are valuable in making gravies. Another method is a baking pan with a rack, which to me is the easiest of all methods. One disadvantage however is the need to turn the bird several times during the baking period.
Basically this is a baked chicken recipe. Try my seasoning on your bird next time you bake a chicken
INGREDIENTS
- One 4 lb. chicken
- The juice of 2 limes
- Half cup of fresh cilantro
- 2 tablespoons of olive oil
- 1 tablespoon of pepper sauce
- 1 table spoon of mustard
- Salt and black pepper to taste
PREPARE THE CHICKEN
- Spatchcock by cutting out the backbone and trimming off the ends of the wings.
- To spatchcock use a pair of kitchen shares and cut along each side of the backbone until it is free.
- Use your hands to flatten the chicken
- Wash with the juice of one lime
- Pat dry
- Rub outside of chicken with half of the salt
- Free with out removing, the skin of the chicken from around the breast and the legs and thighs
- Set aside
PREPARE THE SEASONING
- Finely chop the cilantro
- Add half cilantro to a mixing bowl
- Add half the olive oil, the remaining salt, the pepper sauce, and the mustard
SEASON THE CHICKEN
Use half the mixture to rub the inside of the breasts and the thighs. Use the balance liberally on the outside not neglecting the wings and insides.
COOKING
- Line a roasting container with foil and spread some olive oil to prevent sticking
- Place chicken facedown into the container
- Pre heat oven to 375%
- Bake for 75minutes
- Remove and set aside for 10 minutes before serving
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