Spatchcocked Chicken. Funny Name. Great Taste.

March 15th, 2011 § 1 comment

When you tell your butcher to “spatchcock” a chicken he may give you a funny look or call the cops. If he or she is a culinary sophisticate however; they will smile warmly in a knowing manner. After all, there is something double entendre about the word. Spatchcocking a chicken means “butterflying” the bird by cutting out the backbone. Simple. The bird then lies flat, cooks quicklly, crisps nicely, stays juicy and is easy to carve. Researchers have determined the name come from “dispatch the cock.” In other words, cook the chicken quickly. Let your butcher do the spatchcocking. You do the cooking and enjoying. Here’s how HG does it. Take a three or three and a half pound chicken out of the fridge. Bring it to room temperature. Give it a nice rubdown with garlic infused olive oil and a small bit of lemon juice. Preheat your oven to 400 degrees. Place the chicken, skin side down, in a cast iron frying pan. Sear the chicken on top of the stove for about four minutes until the skin crisps.. Turn the chicken over. Give the birdie a nice dusting of Goya Adobo Seasoning (the magic powder which SHOULD reside in all kitchens) and some cumin. Put a lemon in the pan. Put the pan in the oven and keep it there for 35 minutes. Check for doneness (drumstick wiggles freely and juices run clearly). If not done, put it back in the oven for another five or ten minutes. Goes nicely with fingerling potatoes. Cut your roasted lemon in half and add the juice to some Greek yogurt — yes, HG is a bit of a Greek yogurt obsessive. That’s your sauce for the taters. When you do this dish there’s rarely any left overs. But, just in case…HG will follow up tomorrow with instructions on how to use left over chicken in The Queen of Comfort Food Dishes. Thoughtful HG.

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