Urb’n’Spice Tips and Techniques Series
Chicken is one of the most versatile of all meats or poultry. It is prepared in a variety of ways in the Urb’n’Spice kitchen, such as Herb and Butter Sunday Roast Chicken, Pan Roasted Chicken with Creamy Asiago Sauce, or Grilled Chicken Breast with Roasted Strawberry Salsa. The opportunity to flavour chicken is limitless. In this post, I will teach you How to Prepare a Spatchcock Chicken, and also show you how to make a Quick Poultry Rub that will give any poultry dish a delicious flavour.
A Spatchcock Chicken is essentially a chicken that has had the backbone removed. This allows you to butterfly or flatten the chicken more easily for grilling or roasting. Removing the backbone can be done with a sharp pair of kitchen utility shears or a chef’s (French) knife – not a serrated knife. Alternatively, your butcher can easily remove the backbone for you. Once you have mastered the spatchcock technique, you will be able to create a delicious meal in the oven or on the grill in a much shorter time than roasting a whole chicken.
CHEF TALK: The following recipe for Quick Poultry Rub flavours the chicken very well. Use one-half of the poultry rub recipe for a standard chicken (approximately 3 lb.). Spatchcock chicken in the grocery stores may be called butterflied chicken.
QUICK POULTRY RUB
Makes: about ½ cup dry rub
- 1 1/2 Tablespoons Kosher salt
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1/2 teaspoon poultry seasoning
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- Combine all the dry rub ingredients above in a small bowl and set aside. (You will use approximately half of this herb and spice mixture for the spatchcock chicken. Store the remainder in an airtight container. This recipe can easily be doubled or tripled.
- The backbone is removed from the whole chicken by cutting on either side or by using kitchen shears (reserve the backbone for soup stock). The chicken is seasoned well on both sides with the Quick Poultry Rub Seasoning. Turn the chicken breast side up on a parchment-lined baking sheet. CHEF TIP: Place the heel of your hand at the top of the chicken between the chicken breasts and press down firmly. This flattens the keel bone (the soft flexible cartilage between the chicken breasts), which enables you to lay the entire chicken flat.
- Roast the chicken to perfection using a digital thermometer to 165° Fahrenheit (75° Celsius). Let the chicken rest for at least 10 minutes before slicing and plating. Serve with Creamy Roasted Garlic Dressing. Enjoy!
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