Today we are going to make a Whole Roasted Chicken. It seems like a lot of people are a bit reluctant to try cooking a chicken whole. Here, we are going to cover a method that will make this process much easier for you. It may have a funny name, but a Spatchcock Chicken Is no joke! Let’s Make it Happen.
The knife used in this video can be found here – www.dalstrong.com (enter the code “mrmakeithappen” at checkout and get 10% off of your purchases)
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Music By: Tony Alpha
Ingredients: Grocery List
1 3-4 lb Whole Chicken (neck and giblets removed)
1 stick of butter
1 lemon (you can add an orange too if you want)
1 package Fresh Poultry Herbs (sage, rosemary, thyme)
3-4 cloves garlic
1 onion (sliced)
salt, pepper, garlic, onion powder, BBQ or Creole seasoning, Italian seasoning
Preheat oven to 400 degrees
Start by removing the backbone of the chicken. Take your kitchen scissors and cut down each side of the backbone and remove it. Next, take a sharp knife and press down on the back of the breast bone until you hear a crack. Use your hands and break through the breast bone so that the chicken lays flat.
Trim any excess fat or skin and dry the entire bird thoroughly with paper towels. Season the back side and flip over to the breast side.
Brush olive oil on your dried chicken skin. This will help you get color and allow your seasoning to stick. Season the chicken with whatever you prefer.
Once the chicken is seasoned thoroughly, build your bird nest in your skillet or roasting pan. Lay down the sliced citrus, onions, garlic, and fresh herbs. Place the bird, breast side up, on top of the nest.
Place the skillet or roasting pan into the oven or smoker at 400 degrees for about an hour or until the breast meat registers 165 degrees. (Dark meat can be 175-180)
Add butter toward the end of the cook and baste the chicken if desired. (Reserve the butter and drippings for gravy if you’d like)