Spatchcock!

For some reason, when you butterfly a whole chicken, you have to say you spatchcock it.

So, first, use your big kitchen shears to remove the entire backbone from the chicken, including the cartilage.

So first, go to the Whole Foods meat counter and ask the nice guy with the ponytail and tattoos to spatchcock a chicken for you. Bring it home and nestle it, skin side up, in your biggest cast iron pan. Sprinkle all over with 1 Tablespoon kosher salt, 1/2 Tablespoon pepper, and 2 Tablespoons chopped fresh thyme. Put the pan, uncovered, in the refrigerator overnight (or at least 8 hours).

Heat the oven to 450° and put the pan in the oven, as is. Cook it for about 45 minutes.

Move the chicken to a cutting board to rest, and make a quick sauce: Deglaze the pan with the juice of 1 lemon and about 1/2 cup chicken broth. Cook until syrupy, then swirl in about 2 Tablespoons of butter. Serve!

I have to say that I prefer the skin to be even darker and crispier than this, but it was fine, and the meat was extremely tender and juicy and flavorful.

Comments

[Scott]

Looks good but I'm not saying it. It sounds dirty.

[Chris]

Spatchcock? That just sounds vaguely dirty.

[Scott]

"Spatchcock" from a woman who won't use the word "vagitus."

[James]

Sometimes I'll use the broiler for a minute or two to crisp up the skin. But, depending on your broiler, you need to watch it very closely!

I've never spatchcocked a chicken before, though. Sounds like genius.

[Elisson]

Spatchcock.

Sounds like a great name for a blog, yes?

At least as good as a name for a Flat Chicken.