Spatchcocking, Marco’s favorite technique for roasting a chicken, is a sure way to impress your mom, a date, or even just yourself. This Spatchcock Chicken recipe is a quick way to get evenly cooked, ridiculously tender, moist chicken with all-over browned, crispy skin.
To see Marco demo this Spatchcock Chicken recipe view @brodo IGTV!
1 3-4 lb. chicken
2 cloves of garlic, cracked
4 tbsp EVOO
Salt + freshly ground pepper
For the pan sauce
4 cloves of garlic- thinly sliced
3 tbsp chopped flat parsley
1 whole lemon
Chili flakes (optional)
3 tbsp butter
6 oz Brodo chicken broth
1. Take the chicken out of the refrigerator 30 minutes before you’re ready to cook it. Put a 12-inch cast-iron skillet in the oven and heat to 425° F.
(See IGTV video to see steps 2-4 demonstrated)
2. Rinse the bird and pat it dry with paper towels. Put the chicken breast-side down on a cutting board with the neck end closest to you. Using kitchen shears, trim any excess skin and fat from the opening of the neck cavity.
3. Remove the backbone by cutting along each side of it from the neck to the tail (or tail to neck, it doesn’t matter). You’re cutting through ribs, so you may need to put some muscle into it. Freeze the backbone to use for stock later.
4. Open up the chicken wider for better access to the cavity. Next up is the removal of the keel bone (a.k.a the breastbone) and the long, flat piece of cartilage in the center of the breasts. Use the heel of a sharp knife at the neck end of the chicken to make a 1-inch cut on each side of the keel bone. Bend the bird back, splaying it open like a book. Use your knife to cut the membrane along the center of the chicken to expose the keel bone and cartilage. Run your thumbs up and under both sides of the cartilage until it separates from the breast. Gradually pull out the cartilage and keel bone
5. Take the hot cast iron skillet out of the oven and put on the stovetop over high heat.
6. Generously season both sides of the chicken with salt and pepper. Add 4 tablespoons of olive oil to the pan and swirl it around to create an even coating. Put the chicken in the pan skin-side down and cook it for 3 minutes, then transfer it to the oven.
7. Roast it for 30 minutes. To check for doneness, poke the thickest part of the thigh with a fork. If the juices run clear, it’s done. If the juice is pink, roast the bird for 5 more minutes. If the bird is done, but the skin hasn’t crisped up, finish it on the stove over high heat for 2 minutes, then transfer it to a large plate to rest for 10 minutes.
8. Put the sliced garlic in the pan, throw in a spice of your choice, add juice of one lemon, scrape brown bits. Add broth and reduce over high heat until 4-5 tablespoons of liquid remain. Turn off heat, add chopped parsley and butter, whisk until butter is melted – adjust seasonings to taste. Pour sauce over chicken and serve.
We’d love to see your Spatchcock Chicken. Tag @brodo and let us know what you think!