Spatchcock Chicken
Bell and Evans’ Executive Chef, Fred Sechrest
We recently surveyed consumers to find out if they knew what Spatchcock Chicken was. And much to our surprise only a few knew about this 200+ year old method of preparing a whole bird.
The History
Documented in books starting in 1775-1785 from Ireland and England the process of spatchcock is simply, removal of the backbone and flattening of the bird giving the ability to season on both sides. Then traditionally cooked on a grill or open fire cutting the cook time in about half of a whole un-cut bird.
The cut
Most grocery stores don’t even carry Spatchcock chicken, so real foodies and grill aficionados have to Spatchcock their own chicken. Our Spatchcock chicken is already cut with the back removed. Since it is 100% air chilled, no need to rinse off chlorinated water from water chilling.
Spatchcocking allows for easier grilling and faster cook times.
How to
Grilling is an easy way to make the chicken your own, with your own flavors. Think Jamaican Jerk Chicken, or a spicy dry rub. Just toss it on the grill with a dry rub or salt and pepper.
However, if you’re looking for a recipe, the following recipe has been created specifically for our Spatchcock Chicken. The brine locks in the natural juices of the chicken. Then the Citrus, honey rosemary butter soaks into the chicken, giving it a delicious taste and crispy skin.
Citrus Honey & Rosemary Roasted Spatchcock Chicken
Whole, Spatchcocked, juicy and flavorful chicken enhanced with fresh rosemary, citrus and honey flavors make this quick cooking Spatchcock Chicken Recipe indescribably delicious. Whether you’re making a glamorous, white table dinner with friends or a home-cooked family meal, this recipe will soon be on your go-to list for dinner.
Ingredients
Brined Chicken
- ½ Cup granulated sugar
- ½ Cup kosher salt
- 3 Qt. cold water
- 1 Bell & Evans whole spatchcock chicken
Citrus Honey Rosemary Butter
- 1 Stick unsalted butter
- 2 Oranges, finely zested
- ¼ Cup honey
- 1 T Fresh rosemary, finely chopped
- Salt & pepper, to taste
Vegetables
- 4 Yukon gold potatoes, washed & sliced
- 4 Carrots, peeled & sliced
- 4 T Olive oil
- Salt & pepper, to taste
Preparation
Brined Chicken
- Combine sugar, salt and cold water. Mix ingredients to dissolve.
- Add chicken to brine. Cover and refrigerate 6-8 hours.
Citrus Honey Rosemary Butter
- In a small sauce pan over low heat melt butter.
- Remove from heat. Add orange zest, honey and rosemary.
- Season with salt and pepper.
Chicken & Vegetables
- Preheat oven to 375°F.
- Remove chicken from brine and pat dry.
- Season with salt and pepper.
- Warm 2T of olive oil over medium-high heat in a large skillet.
- Place chicken skin side down and sauté until golden brown, approximately 5 minutes. Repeat with other side.
- Remove chicken from skillet and place in a roasting pan skin side up. Brush generously with citrus butter.
- Toss potatoes and carrots with 2T of olive oil. Season with salt and pepper. Place in a separate roasting pan or baking tray.
- Roast chicken and vegetables for 45 minute to an hour until vegetables are tender and chicken is thoroughly cooked to an internal temperature of 170°F as measured by a meat thermometer.
- Baste chicken with remaining citrus honey rosemary butter, cover with foil and let rest for 10 minutes before carving.
I want directions for grilling spatchcock chicken
Here are some great preparation methods we have seen to help you in cooking your delicious Bell & Evans Spatchcock Chicken. Keep in mind these are only suggestions and cooking times will vary depending on your oven or grill and what additional ingredients and preparations you choose to use.:
Bake at 350 for 1.5 hours or until internal temperature reaches 165 F, rotating the pan every 30 minutes.
Bake at 450 for 40 minutes or until internal temperature reaches 165 F.
Grill on Medium-High heat. Grill Chicken breast side down until nicely charred, 10-15 minutes. Flip and cook 30 more minutes. Flip again and cook until internal temperature reaches 165
We always recommend letting your chicken rest 5-10 minutes after cooking to ensure you have the juiciest finished product.
I saw and have used a technique from Kenji Lopez-Alt with video at this url:
http://www.seriouseats.com/the-food-lab-how-to-grill-a-whole-chicken
I love Bell&Evans spatchcocked chicken and this gave me very pleasing results. Hope this might help others trying to use on a grill.
The citrus honey and rosemary chicken is delicious. Highly recommend.