Best Spatchcocked Birds Recipes

Spatchcocked Birds image

Provided by Nigella Lawson : Food Network

Time P1DT55m

Yield 7 birds

Number Of Ingredients 20

1 spatchcocked or butterflied chicken
2 tablespoons black peppercorns, lightly crushed in mortar and pestle
Generous 1/3 cup olive oil (not extra-virgin)
2 cloves garlic, peeled and bruised
Maldon or other sea salt
Handful fresh parsley leaves, chopped
2 spatchcocked or butterflied poussins or Cornish game hens
2 limes, juiced
2 tablespoons coriander seeds
Generous 1/3 cup peanut or vegetable oil
Good grinding black pepper
1 bunch scallions, finely sliced
Generous 1/3 cup vegetable oil
Dash toasted sesame oil
3/4 -inch chunk fresh ginger, unpeeled and roughly chopped
1 tablespoon rice vinegar
1 tablespoon soy sauce
Maldon or other sea salt
Handful fresh parsley leaves, chopped
1 bunch fresh cilantro, leaves chopped

Steps:

Set each bird in their respective marinade in a dish into which they fit snugly, cover with plastic wrap and leave in the refrigerator, preferably overnight or for 24 hours, though even a couple of hours would have an effect.
When the grill is good and hot, lift the birds out of their marinade and cook until the flesh has lost all raw pinkness but is still tender within and the skin is crisp and burnished and blistered. It's hard to be precise about times, since grills differ even more than ovens do, but on my grill - a gas-fired Outdoor Chef, which I love to distraction and, since it has a lid, I use even in the winter rain - the chicken takes about 35 minutes, the Cornish hens 15 and the quail about 7.
Along with sea salt, sprinkle freshly chopped parsley over the chicken and cilantro over the hens and quail, or use whatever herb seems right for the marinades you've concocted.

Cornish Game Hen: Spatchcock Hen image

Provided by Alton Brown

Categories main-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 4

1 Cornish game hen, approximately 1 1/4 to 1 3/4-pounds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Nonstick cooking spray

Steps:

Preheat a panini press on high.
Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
Spray the bottom of the panini press with the nonstick cooking spray. Place the bird, skin side up onto the press, pray the skin side with non-stick cooking spray and close the lid. Top the press with a 10-pound weight and cook for 8 to 10 minutes or until the skin is golden brown.
Allow to rest 3 minutes before serving.

Grilled Spatchcocked Chicken image

Provided by Martha Stewart

Time 8h

Number Of Ingredients 7

1 medium onion, peeled and cut in half
1 large garlic clove, peeled
1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves
1/4 cup extra-virgin olive oil
1/2 lemon, zest removed in strips with a peeler
1 chicken (3 1/2 to 4 pounds), spatchcocked (see instructions, below)
Coarse salt and freshly ground pepper

Steps:

Prep:Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.
Grill:Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.