If you’re wondering “What in the world does spatchcock mean?!”, you’re not alone. 6 months ago I was asking the same question as I saw “spatchcock chicken” popping up everywhere. Simply put, it’s a cooking technique where the backbone of poultry is removed to prepare it for grilling or roasting and you all know how much I love roasting everything. Why do I get so excited about this method?
- The chicken is ready in half the time.
- The meat is cooked evenly.
- All of the skin gets crispy.
Don’t want to wait an hour for your bird to finish roasting? Then try spatchcocking it! Your poultry will be done in 30 minutes with beautifully browned skin and moist, tender meat. What more could you ask for?
- 5 lb whole chicken (2.3 kg): $5.95
- 1 tbsp coconut oil (14 g): $.19
- 2 tsp curry powder (4 g)
- 1 tsp smoked paprika (2 g)
- 1 tsp garlic powder (2 g)
- 1 tsp sea salt (4 g)
- 1/2 tsp ground ginger (1 g)
- 1/4 tsp chili powder (.5 g)
- Kitchen shears
- Rimmed baking sheet
- With chicken breast-side down, begin cutting on the right side of the backbone with your kitchen shears.
- Once finished, do the same to the left side of the backbone until it can be removed. You'll find that it's surprisingly easy to cut through the small bones adjacent to the backbone.
- Flip chicken over, breast-side up.
- Press your palm on the sternum and push down to flatten your chicken (you may hear a pop).
- Arrange chicken so that the legs are "knock kneed" and the wings are tucked in. This will ensure that all the meat and skin is exposed so it will cook evenly.
- Preheat oven to 425F.
- Place spatchcocked chicken on rimmed baking sheet.
- Melt coconut oil (20 seconds in the microwave), then mix in spices.
- Rub spice mix all over chicken, making sure to get under the skin so that the meat gets seasoned as well as the skin.
- Place in the oven and roast for 30 minutes.
- Insert a thermometer into the thigh to check for doneness. If it reads 165F or higher, your chicken is ready!
- Let rest for 5 minutes.
- Carve your bird. Spatchcocking makes carving your chicken quite easy. I find the legs and thighs cut off without much force.
- Serve with roasted veggies (which can be cooked at the same time as the chicken).
- Don't throw away the backbone, giblets, or leftover bones. Use them to make homemade chicken broth!
- Total Servings: 4 | Total Cost: $6.14 | Cost per Serving: $1.54
Curious where I get my prices from? Even though I may have found an ingredient cheaper, to keep things simple, I’ve calculated all costs based on my Budget Grocery Price List, my list of maximum prices I’ll pay for any groceries.
Related Post: 3 Reasons You Should Learn to Love Whole Chicken
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