I've got a cold. I just sneezed about 20 times in about 5 minutes. I was sick earlier this year, well, I was sick about 4 times in the timeframe of 1 1/2 months, so I'd almost forgotten how miserable it can be. I'm sick but not sick enough to go home and die a slow death. I fall just below the Alert the CDC Line and the Go To Work Line. Usually when I'm sick, I refrain from cooking because who wants to eat food prepared by a sick person? I sure as hell don't. But, I had a thawed chicken in the fridge that had been waiting since Sunday to be cooked yet I didn't want to be standing over it shivering with a fever. But whatever, chicken, you win. I got all Dayquiled up and roasted the fat bastard.
But, I tried the spatchcock method. However, I didn't remove the backbone because I think I donated my kitchen shears. Whoops. I just tore the chicken a new one and kept on slicing. Plenty of kosher salt, bump and grind some fresh pepper, some rosemary, and bake for about 50 minutes, or until done, at 400º.
I boiled some new potatoes for about 20 minutes and then finished them off in the oven , seasoned with kosher salt, pepper and olive oil (I love how awesome good olive oil smells and tastes) while the chicken rested.
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This meal didn't involve too much work as well as handling unlike that other meal you can make using a chicken (I'm looking at you chicken noodle) and it was divine. I very much enjoyed spatchcocking the chicken. Now, I just have to try the Keller method and find out whose cuisine reigns supreme.
2 comments:
Okay, this looks way fancy. The method even sounds fancy: spatchcock.
How do you know when the chicken is done? Do you use a thermometer? I want to try making one, possibly this weekend.
As a "for sure" method, I definitely use the thermometer. The thigh and leg area should read 180º and the breast, maybe around 160º. Letting it rest for 15 minutes, covered with foil, will continue to cook the chicken. However, the BNC tells me the breast was juicy (teehee) and my leg and thigh was moist (ooo) and yummy.
I can't get enough out of saying spatchcock. It's waaaay easier than I thought but once you slice the back open, or remove the backbone, dumping it on a cookie sheet rubbed in salt and pepper and just leaving it there, EASY!
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