Spatchcock Chicken

This is less a recipe and more of a technique. One which results in exceptionally juicy chicken, crispy skin and cooks up in less than 45 minutes, making a cooking whole chicken possible on a week night. Let this convert you as well!

So what is spatchcocking, other than a very bizarre word? It involves removing the backbone from poultry, which allows the bird to flatten, essentially removing the cavity that exists with a roast chicken. This really sounds harder than it actually is. The best way to remove the backbone is:

1. Flip the bird so it is breast-side down and lay it on a breadboard;

2.  Cut along either side of the backbone. This is best done by feeling the spine with your fingers, and cutting along either side.

3. I then use boning scissors to cut along the incisions.

If you do not have a pair of boning scissors, buy them! But really you can use a sharp knife to cut through the rib bones.

Remove the backbone and discard, or use it to make broth.

If you want especially crispy, juicy chicken (of course you do!) then I highly recommend you spatchcock your bird the night before. Then cover the entirety of the bird, inside and out with salt. Be liberal with your salt! Let it rain! Leave the salted bird on a plate uncovered in your fridge overnight so that the skin dries out. Dry skin= crispy skin.

The result- the best chicken ever! Really.

Note: While I haven’t tried it, this can apparently be done with any poultry, including your Thanksgiving turkey.

Spatchcock Chicken

From Salt, Fat, Acid, Heat, by Samin Nosrat

1 Whole Chicken
Salt
2-3 Tbsp olive oil

Spatchcock and salt your chicken at least 2 hours before, preferably overnight (see above).

Preheat the oven to 425F.

Heat a cast iron frying pan over medium-high heat. Add olive oil until the pan is just covered. Once the oil is hot, add the chicken breast side down. Leave the chicken undisturbed until brown and crispy, approximately 10-12 minutes. Flip the chicken over and brown the other side.

Transfer the cast iron pan to the oven and cook until the internal temperature of the breasts are at 160F.