Spatchcock Chicken

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Spatchcock Chicken

This herb-butter spatchcock chicken roasts to perfection, offering juicy, evenly cooked meat with crispy, golden skin. A delicious, crowd-pleasing alternative to turkey, perfect for intimate gatherings and packed with classic festive flavours.

Impress your guests with this easy herb-butter spatchcock chicken, perfect for any holiday gathering. With its crispy skin and juicy meat, this dish brings festive flavours to the table while simplifying your cooking process.

Spatchcock Roasted Chicken with Herb Butter:

• 1 whole chicken (4-5 lbs, spatchcocked)

• Flaky sea salt (for dry brine)

• Baking powder (optional for dry brine)

• 3 tbsp unsalted butter (softened)

• 1 tsp fresh sage, finely chopped

• 1 tsp fresh thyme leaves

• 1 tsp fresh rosemary, finely chopped

• Freshly ground black pepper, to taste

• 4-5 whole fresh sage leaves (for garnish)

For the Jus:

• Backbone of the chicken

• 1 tbsp olive oil (for browning)

• 1 small onion, diced

• 1 small carrot or sweet bell pepper, diced

• 1 celery stalk, diced

• 1 garlic clove, grated or minced

• 1/2 cup dry white wine

• 1 1/2 cups chicken stock

• 2 bay leaves

• 1 tbsp cold butter (for finishing)

Prep Time: Approximately 15-20 minutes (including dry brining, herb rub application, and any necessary ingredient preparation).

Cook Time: About 50-60 minutes (roasting time at a high temperature until the chicken reaches an internal temperature of 165°F / 74°C).

Instructions:

1. Prepare the Chicken:

   • Pat the chicken dry with paper towels. Use kitchen shears to remove the backbone of the chicken by cutting along both sides. Open the chicken and flatten it by pressing down on the breastbone.

   • Dry Brine: Season the chicken generously with sea salt flakes, covering both the skin and inside the cavity. Place it in the refrigerator overnight, uncovered on rack over a tray, to dry brine.

   • Optional: Rub a mixture of equal parts sea salt and baking powder on the skin only for extra crispy skin.

2. Make the Herb Butter:

   • In a bowl, mix softened unsalted butter with chopped such rosemary, thyme, and sage along with salt, and pepper to taste.

3. Preheat the Oven:

   • Preheat your oven to 450°F (232°C).

4. Apply the Herb Rub:

   • Take the chicken out of the refrigerator and let it come to room temperature for about 30 minutes.

   • Use your hand to separate the skin from the beast meat. Rub the herb butter mixture under the skin to ensure that the breast meat remains moist and juicy. .

5. Roast the Chicken:

   • Place the chicken on a wire rack set over a rimmed baking sheet to allow air circulation. Roast in the preheated oven for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.

6. Make the Jus:

   • While the chicken is roasting, use the backbone and any trimmings to make the jus. Heat fat in a pan, brown the backbone, then and add diced onion, carrots, and celery. Sauté until softened. Add the grated garlic.

   • Deglaze the pan with white wine and add chicken stock along with the bay leaves. Let it simmer, then strain and reduce the sauce by two-thirds. Whisk in butter and season as needed.

7. Serve:

   • Once cooked, let the chicken rest for about 10-15 minutes before slicing. Serve with the jus and garnish with fried sage leaves, if desired.

This method provides a flavorful and impressive dish that's perfect for any festive gathering.