POULTRY ESSENTIALS: OVEN BAKED SPATCHCOCK CHICKEN

Poultry Essentials: Oven Baked Spatchcock Chicken image

Provided by Andy Anderson !

Categories Chicken

Time 4h10m

Number Of Ingredients 14

PLAN/PURCHASE
1 whole chicken, about 3 - 4 pounds
1/4 c chicken stock
1/4 c white wine
8 oz large white button mushrooms, quartered
SPICE RUB
3 clove garlic, minced
1 large lemon, juice, and zest, reserve squeezed lemons
1 Tbsp ground cumin
1 Tbsp olive oil, extra virgin
1 Tbsp paprika
1 tsp oregano
black pepper, to taste
salt, kosher variety, to taste

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Mix all the spice rub ingredients together in a small bowl, and reserve.
4. HOW TO SPATCHCOCK A CHICKEN
5. Place the chicken, breast-side-down on a clean work surface, and use a pair of kitchen shears to cut through the backbone.
6. Remove the backbone.
7. Turn the chicken over, and press down in the middle until you hear a satisfying crack.
8. Chef's Note: Breaking the breastbone you have flattened the chicken out.
9. Rub the chicken all over with the squeezed lemon pieces.
10. With your fingers, loosen the skin under the breasts.
11. Rub a tablespoon of the spice rub under the skin of the breasts.
12. Use the remaining spice rub to coat the chicken.
13. Place, uncovered, in the refrigerator for 3 hours.
14. Place a rack in the middle position, and preheat the oven to 400f (205c).
15. Add the mushrooms to the roasting pan, or ovenproof skillet.
16. Add the chicken stock, and wine.
17. Place the chicken on top.
18. Roast uncovered, until the internal temperature of the thighs reach 165f (75c), about 55 to 65 minutes.
19. Remove from the oven, and allow to rest 10 minutes before serving.
20. Chef's Note: While the chicken is resting, you can take the juices, and make a nice pan sauce... or you could just serve it au jus.
21. PLATE/PRESENT
22. Carve and serve with your favorite sides. Enjoy.
23. Keep the faith, and keep cooking.