I discovered how to spatchcock a chicken, cutting cooking time in half, and rendering the most tender and juicy chicken ever! I have roasted it in the oven and on the grill...both delicious!!! Either oven or grill @ 425°.
INGREDIENTS:
- 5 to 6 pound whole chicken
- Extra virgin olive oil
- poultry seasoning, or your favorite
flavor of "Mrs. Dash" and/or
- McCormick Apple Wood rub
- Salt and pepper, to taste
DIRECTIONS:
- Rinse chicken with cold water and
pat dry with paper towels.
- Using heavy duty kitchen scissors,
place the chicken, breast-side
down, and cut on both sides of the
backbone (spine) from neck to tail
end. Discard or freeze backbone
in a freezer-proof bag for later use.
- Flip chicken over, now breast side
up. With the palm of your hands,
press down on center of breast to flatten chicken.
- Rub chicken skin with olive oil
and season as desired. I used the
Apple wood rub and a little bit of
salt and pepper on the underside.
- Preheat a grill to medium (375-425°)
for indirect grilling, meaning heat
on one side and NO burner on or
charcoal on the other side.
- Place chicken, breast and skin
side up on the unheated side, but
with the drumstick area closest to
the heated side.
- Cover the grill and cook for about
55 minutes, rotating 1/2 way through cooking. It is done when. a thermometer registers 165° in the thickest part of the thigh and breast without touching bone
- Carefully remove from grill to a
large platter and cover with foil
for 10 - 15 minutes before carving.
[ Oven method: 425°
on a rack set inside a large baking sheet]
Enjoy delicious, tender and
juicy chicken with a golden brown
skin!