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.