How on earth spatchcocked chicken has escaped me so far in life I may never know, but now that we’ve been introduced I think I shall stay by spatchcock chicken’s side forevermore. Spatchcocking is not only a hilarious word to say aloud, it also produces a perfectly cooked bird every damn time.
I’ve shown you how to roast a whole chicken, as well as how to butterfly pork chops before cooking, and spatchcocking is kind of like those two things combined. By removing the backbone and some of the connective tissue, you are essentially “butterflying” a whole chicken. That means it cooks faster and more evenly than a whole bird, producing wonderfully juicy meat while still getting that great golden roasty-toasty skin!
Here I’ve seasoned the bird with a dry rub similar to Cajun blackening seasoning. You can use any rub you like, or even soak the prepared bird in a marinade of your choice before cooking. The sauce I made in the video is this creamy hatch chili sauce I posted a few days ago actually. Told ya it’s great on anything!
Oh my gawd, you know what else you could do I bet is grill this mofo. I just bet that would be really really great if you knew how to do that.
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I wrote about making your own chicken stock before, at the bottom of the roasted chicken post. Check that out if you want. It’s an easy, budget-friendly thing to do if you make and freeze a few quarts at once to use in soups and stews later.