Have I ever mentioned that I am a total klutz with a knife when it comes to cutting up chicken? I am beyond help and I can accept this. I just hope as you go through this post, you are patient and don't shake your head.
Pam over at Sidewalk Shoes has been raving how much she's fallen in love with Spatchcocked Chicken. I knew I just had to try this.
Using a whole chicken, wash the chicken inside and out. Pat the chicken dry with paper towels. Using a sharp knife, remove the back bone from the chicken. This picture doesn't show my sins. The backbone was removed, but i got sloppy with the knife, you'll see. The chicken will lay out flat as shown. Coat the chicken on both sides with olive oil and liberally season with your favorite seasoning blend. I used Emeril's Chicken Rub.
Place the chicken on a pre-heated grill over medium high heat and cook for about 15 minutes per side until thoroughly cooked. See, I'm stilling hiding my sins.
My sins can no longer hide. I started cutting too close to the thigh, but I know better now. The chicken may not be so pretty but still tasted great. This can be cooked in a roasting pan in the oven. The variety of flavors that can be used are infinite...just set your imagination free and enjoy!
This looks really good to me. Have you ever tried using scissors to remove the backbone? It's much easier and safer, too.
ReplyDeleteRun, don't walk, but RUN to Amazon.com and order Farberware kitchen shears. I got some a week ago (they come in a 2 pack) and they cut everything! Even for klutzes like us, they work (or should that be especially for klutzes?)! I was going to try spatchcocking later this week; you beat me to it! And it's pretty cold here this week, so the oven is running!
ReplyDeleteLooks good to me! I may try this with a lemon pepper rub! :)
ReplyDeleteThat's kinda sorta how I fix mine. Except, I don't totally remove the backbone. Cut it down the back so it will lay flat and cook it.
ReplyDeleteYour's looks good!
Ramona
I was going to tell you! We tried that Emeril rub last night on our grilled chicken and Ben LOVED it! Now he'll eat my grilled chicken again!
ReplyDeleteThe chicken looks wonderful! I haven't tried spatchcocking my own chicken yet - but I am a terrible butcher.
ReplyDeleteLOL... reminds me of Julie & Julia when Julia Child was flipping the omelet... Never admit defeat. it's all good, and as long as it tastes good, it is how you planned it
ReplyDeleteInteresting I have been reading about Spatchcocked Chicken and had no idea what is was!
ReplyDeleteI hate having to cut chicken. I prefer making husband do it if he's around. But alas, I end up doing it most of the time. ;-)
ReplyDeleteI love it! There was a feature on spatchcocking in a recent issue of Canadian Living magazine that was quite simple - I must give this technique a try!
ReplyDeleteKatherine, that grilled bird looks divine. I'm craving it now! Though, like Mrs. Southern Bride, I do prefer to have the husband do the dirty work. Failing that ... I'm on a first name basis with my butcher! ;)
ReplyDeleteI have my husband do my dirty work - although he did it with shears (as someone recommended) and made short shrift of it - but I hear you! And the chicken looks grand scrumptious and tasty for an autumn meal so you did just fine!
ReplyDeleteI just like the word....spatchcock. Looks great Katherine :)
ReplyDeleteI can't even think about cutting up a chicken! I would have to buy it already split or , I'd just sit it on a beer can on the grill. ha! Typical Cajun... Looks great and I will try the Emeril chicken rub, cher!
ReplyDeleteWell done! Looks so yummy! I hack at chicken that needs to be deboned. (hanging head in shame and defeat).
ReplyDeleteI can't cut-up chicken either - nor would I be so brave to even try!! You did a great job!
ReplyDeleteI used to be scared to death of a whole chicken, but now I zip through one like nothing doin'! I think the key was having good knives, and a pair of good kitchen shears. Nevertheless, I love chicken cooked this way even better!
ReplyDeleteLike you said, it may not look pretty but I sure do bet it tasted fantastic my friend...
ReplyDeleteI thought maybe you were talking about a new kind of jock itch.
ReplyDeleteI agree go buy the shears. I can't cut a chicken either much less bone a duck. But honestly I've heard ducks aren't good in bed. ;)
Sounds very simple, with the exception of the removal of the back bone, and I think it would taste good too. Must try it.
ReplyDeleteYour efforts were pretty good really1
I have a serious fear of cooking whole chickens. My mom never really cooked them plus I have the worst knife skills ever. I really like the word spatchcocked though. So that is incentive enough.
ReplyDeleteYour chicken looks delicious - such a great color on the outside.
I don't cut up my own chickens. I just can't. SOunds yummy though.
ReplyDeleteThe first person I thought of when I read the title was Pam!!! LOL...your spatchcocked chicken looks juicey and inviting :D
ReplyDeleteI've still never tried doing this to a chicken. I'll remember to use my kitchen shears if I try it.
ReplyDeleteChicken look's real tasty to me. Here's a link for a good how to video for spatchcocking chickens.
ReplyDeletehttp://www.virtualweberbullet.com/butterflychicken.html.
Unless doing beer can, I always do this or cut completely in half, and according to Wolfgang Puck, it's the secret to evenly cooked birds. http://abcnews.go.com/GMA/recipe?id=8603573
I love sharp knives.. I have a full set of Wusthof in two blocks, and a three stage knife sharpener, along with ceramic sharpeners, hone stones, and a Butcher's steel. I get preachy about how a good, sharp knife is safer than a dull one! Spatchcocking is something I have never done.. I may try it with a Rock Cornish game hen first..
ReplyDeleteI'm not good with a knife either. My husband worked for 20 years in the catering business so any cutting is left to him. I'm so bad I won't even try!! The chicken looks great Katherine, very delicious!
ReplyDeleteoh my goodness gracious,i love chicken prepared like this! this looks delicious!
ReplyDeleteThis looks delish, whether or not it's been butchered :) I can't say much since my skills are lacking in that area for sure!
ReplyDeleteYay! Good for you! It looks great! I use kitchen shears which makes it a whole lot easier, I can't even begin to imagine trying it with a knife. I just snip straight up, right along each side of the spine, push down hard to flatten the breast bone, and that's it. Didn't you love how even it cooks?!
ReplyDeleteYep, poultry shears. They work absoposilutely the BEST for spatching chickens.
ReplyDeleteSpatchcocking beats the heck out of beer butt chicken any day of the week!
I love cooking chicken like this. It cooks so much faster!
ReplyDelete