Name: Spatchcock Chicken
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 1 servings
Ingredients: 4 - 5 Pound Chicken; 1 - 2 Tbsp EVOO; Salt & Pepper; Handful of Parsley, Sage, Rosemary - Leaves Chopped and Stems Saved for Jus; BELOW ARE THE INGREDIENTS FOR THE JUS & WE'LL USE THE BACKBONE FROM THE CHICKEN; 1 Onion - Chopped; 1 tbsp Avocado Oil; 2 Carrots - Chopped; 1 Rib Celery - Chopped; 1 Clove Garlic - Chopped; 2 Bay Leaves; 1 cup Dry Vermouth or Dry White Wine; 1 cup Water; 2 tsp Fish Sauce; 2 tsp Tamari Sauce (Gluten Free Soy Sauce); 1 tbsp Butter; ½ Lemon - Juiced

This weeks Fearless Cooking is recorded. Spatchcocking a chicken or a turkey is just butterflying it by cutting out the backbone. I’ve become a huge fan. This chicken is done in under an hour and I think my turkey last year was done in less than 2 hours on the Big Green Egg.

There’s no prep except to make sure that you’re chicken is completely thawed. We also make a jus while the chicken is cooking.

Enjoy!

Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.

For this recipe:

Other highly recommended items:

Cookware:

Food thermometers:

Chef’s knives:
- Wusthof Classic 8-Inch Chef’s Knife
- Victorinox Fibrox Pro Chef’s Knife

Cutting boards:
- Teak Cutting Board – Rectangle Board With Hand Grip And Juice Canal (larger)
- Teak Cutting Board – Rectangle Edge Grain Board With Corner Hole And Juice Canal (smaller)

Mineral oil for cutting boards:
- Food Grade Mineral Oil for Cutting Boards, Countertops and Butcher Blocks

Books

Video 1 of 2

Video 2 of 2

AuthorJim BrownPrep Time5 minsCook Time40 minsTotal Time45 mins

Perfectly roasted chicken in 40 minutes and a tasty jus!

Kitchen Essentials

Prep

There's no prep except to make sure that you're chicken is completely thawed.

Ingredients

4 - 5 Pound Chicken

1 - 2 Tbsp EVOO

Salt & Pepper

Handful of Parsley, Sage, Rosemary - Leaves Chopped and Stems Saved for Jus

BELOW ARE THE INGREDIENTS FOR THE JUS & WE'LL USE THE BACKBONE FROM THE CHICKEN

1 Onion - Chopped

1 tbsp Avocado Oil

2 Carrots - Chopped

1 Rib Celery - Chopped

1 Clove Garlic - Chopped

2 Bay Leaves

1 cup Dry Vermouth or Dry White Wine

1 cup Water

2 tsp Fish Sauce

2 tsp Tamari Sauce (Gluten Free Soy Sauce)

1 tbsp Butter

½ Lemon - Juiced

1

Preheat oven to 500 degrees.

We're going to cut the backbone out of the chicken with kitchen shears and then we're going to flatten the chicken.

We're going to rub olive oil on the chicken and then season it liberally with salt and pepper and add the chopped herbs.

We're going to put it on wire racks placed inside rimmed baking sheet. And set a timer for 20 minutes to check on progress.

2

While the chicken is cooking we're going to make the jus. We'll take the backbone that we cut out of the chicken and cut it into 4 or 5 pieces and we're going to brown it in a large deep sided skillet with a tbsp of avocado oil or EVOO. We want to let it brown to build some flavor.

We'll add the onion, the garlic and let those hang out for a couple of minutes and then we'll add the celery, carrots, bay leaves, stems from the herbs, a cup of water and a cup of wine.

We'll let this simmer while the chicken is roasting.

3

I pull the chicken out of the oven once it hits 150-154 breast temp. Because it will continue to rise and the thigh temp will be about 164-165 and it will also continue to rise. Time to achieve this temp varies by oven and the beginning temp of the chicken, but it will be somewhere around 35-40 minutes.

4

To finish the jus, we'll strain out all of the solids/ goodies with a fine mesh strainer and then we'll add the finishing touches. Add a tbsp of cold butter, a couple of tsps of tamari and fish sauce and the juice from half a lemon. Salt and Pepper to taste.

Enjoy!

Ingredients

4 - 5 Pound Chicken

1 - 2 Tbsp EVOO

Salt & Pepper

Handful of Parsley, Sage, Rosemary - Leaves Chopped and Stems Saved for Jus

BELOW ARE THE INGREDIENTS FOR THE JUS & WE'LL USE THE BACKBONE FROM THE CHICKEN

1 Onion - Chopped

1 tbsp Avocado Oil

2 Carrots - Chopped

1 Rib Celery - Chopped

1 Clove Garlic - Chopped

2 Bay Leaves

1 cup Dry Vermouth or Dry White Wine

1 cup Water

2 tsp Fish Sauce

2 tsp Tamari Sauce (Gluten Free Soy Sauce)

1 tbsp Butter

½ Lemon - Juiced

Directions

1

Preheat oven to 500 degrees.

We're going to cut the backbone out of the chicken with kitchen shears and then we're going to flatten the chicken.

We're going to rub olive oil on the chicken and then season it liberally with salt and pepper and add the chopped herbs.

We're going to put it on wire racks placed inside rimmed baking sheet. And set a timer for 20 minutes to check on progress.

2

While the chicken is cooking we're going to make the jus. We'll take the backbone that we cut out of the chicken and cut it into 4 or 5 pieces and we're going to brown it in a large deep sided skillet with a tbsp of avocado oil or EVOO. We want to let it brown to build some flavor.

We'll add the onion, the garlic and let those hang out for a couple of minutes and then we'll add the celery, carrots, bay leaves, stems from the herbs, a cup of water and a cup of wine.

We'll let this simmer while the chicken is roasting.

3

I pull the chicken out of the oven once it hits 150-154 breast temp. Because it will continue to rise and the thigh temp will be about 164-165 and it will also continue to rise. Time to achieve this temp varies by oven and the beginning temp of the chicken, but it will be somewhere around 35-40 minutes.

4

To finish the jus, we'll strain out all of the solids/ goodies with a fine mesh strainer and then we'll add the finishing touches. Add a tbsp of cold butter, a couple of tsps of tamari and fish sauce and the juice from half a lemon. Salt and Pepper to taste.

Enjoy!

Spatchcock Chicken

Ingredients Directions

Spatchcock Chicken

Video 1

Video 2

Kitchen Essentials

Ingredients

Directions

Notes

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