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
INGREDIENTS:
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
METHOD:
- 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.
Spatchcock Chicken is a whole chicken with the backbone removed
- 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!
Spatchcock Chicken with Quick Poultry Rub
You Might Also Enjoy these Urb’n’Spice Poultry recipes:
Panko Parmesan Chicken Breasts
How to Make Your Own Herb and Spice Turkey Deli Meat
Roasted Turkey Thighs with Honey Dijon Glaze
Herb and Butter Sunday Roast Chicken
Sources:
How to Spatchcock a Chicken by Jamie Oliver
This is such a great guide! Can never go wrong with chicken for dinner and I bet leftovers are delicious in so many things! Hope you have a lovely week ahead 🙂
Thanks so much, Dawn! I agree with you – Chicken dinners are one of our favourite dinners and it seems everyone agrees. Indeed, Spatchcock leftovers are wonderful! (and we save the bones for chicken stock). All the best to you in the new year.
Ah, how to spatchcock a chicken brings memories of a weekend cookery class many years ago. The first thing we had to do was spatchcock a chicken. For a country boy new to fancy cooking the thought was pretty scary. But, I learned soon it was a simple thing to make your chicken shine. Your rub sounds fantastic. I think it will be like one I had on a chicken in Belgium. I’m making that rub soon and I’m going to use it on my upcoming spatchcock chicken sous vide experiment.
I appreciate your comments very much, Ron. I have to admit that I felt the same way the first time that I tried to butterfly a whole chicken. I am very curious to know how your sous-vide experiment goes. Please come back and let me know how it all turns out. Take care and cheers to you.
I’ve never tried to spatchcock a chicken before but have always wanted to. You have inspired me to finally give it a go! Love your spice combo 🙂
Thanks, Jo! I am delighted that I have inspired you with this recipe. Please let me know if you give this spatchcock chicken technique and spice combo a try. I would love to hear from you.
I had never even heard of spatchcock chicken, Denise! Very cool- now I need to try this method- sounds excellent!!!
Thanks, Terri! I hope you try it! I think you will find it a very useful technique to try.