How To Make A Spatchcock Chicken For An Elegant Dinner

If you are looking for something special to make for dinner, consider cooking a spatchcock chicken. It is a dish with a funny name that may sound difficult, but it is really quite easy. Whether you are preparing dinner for family or for company, this is a way of cooking chicken that is sure to bring you a lot of compliments.

A spatchcock chicken is really just a butterflied chicken. Ideally, the chicken should be as young and as fresh as possible. If you wish, you may have the butcher butterfly the chicken when you purchase it. But, the process is not difficult, and you might want to learn how to do it yourself.

To perform a spatchcock, you will need a pair of poultry shears. Sometimes this implement is included in the larger and more elaborate kitchen knife sets, or you may need to buy it separately. It really is a handy tool to have in the kitchen for a variety of tasks, so you will find it money well spent.

With the chicken in front of you on a cutting board, turn it over so the breast side is down, against the cutting board surface. Using the poultry shears, cut along the length of the chicken on either side of the backbone, cutting through the ribs. The backbone piece should be discarded or can be saved to make stock or soup in another recipe.

Turn the chick back onto the breast side, so that the cut side is now against the board, pulling the two halves apart as you turn it. Press down hard with the heel of your hand against the breastbone, until you hear it snap and the chicken can be flattened against the cutting surface. If you wish, this can be done a day ahead and the chicken can be marinated overnight.

When you are ready to start cooking the chicken, place it into a roasting pan with the breast side facing up. Make sure the pan is big enough to contain the flattened bird. The chicken should be roasted for about 50 minutes in an oven set to 375 F. Test for doneness by taking the temperature of the thickest part of a thigh, which should measure about 165 F. Cooked this way, the chicken should be well browned and very juicy in all parts, including the breast.

After the chicken rests for several minutes, carve it into serving pieces. Usually a good brand such as a Wusthof knife set will come with a carving knife that is ideal for this job. Garnish the carved pieces as desired, presented on a serving platter. Then enjoy your delicious creation, as well as the compliments you are going to be given for this elegant dish.