Spatchcock!!!
This funny sounding word is actually a method of cutting and cooking chickens and other poultry. While there is no hard evidence of who first used the term, it is believed to have originated in the 17th century and meant “dispatching the cock” or killing the chicken.
Today, spatchcock just means to remove the backbone of the bird and then to press down on the breast bone to flatten it out a bit. This helps the bird to cook faster, more evenly and to have crisper skin. I have spatchcocked dozens of chickens and am very pleased with the results. People I know who have spatchcocked a turkey swear by it as a method of cooking the turkey faster and more evenly.
Perhaps this year I will Spatchcock my turkey.
So where do you start?
I normally use kitchen shears and sometimes a sharp boning knife. Place the bird breast side down on your work surface. Just off center, use your kitchen scissors to cut out the center of the back. The piece you remove from the chicken should be a little more than an inch wide. I often cut it out in a couple of pieces. The part removed can be used to make stock.
Next turn the bird over and press down on the breast until you feel the breast bone break. It’s pretty subtle and you aren’t looking to flatten the bird, just to get the breast to rest on the surface.
Note: I have cooked my chicken without pressing down on the breast bone first and it cooked fine. It just seems to be a little more traditional to press it down and to get better contact with the baking pan.
Next, transfer your chicken, or other poultry, to a baking pan with a rack in it. Season to your taste. I use salt, pepper and often my Ethiopian seasoning blend- recipe follows. Place in a preheated 375 degree oven and roast until the internal temperature of the chicken reaches 165 degrees. Use an instant read thermometer to check. You can also test by piercing the chicken where the meat is thickest and see if the juices run out clear (chicken is cooked) or pinkish (chicken needs more time).
How long with it take? I wish I had an exact answer for you. It seems to take around an hour and 15 minutes most times, but ovens vary and so does the size of the bird. If the bird is getting done too quickly for your plans, you can turn the oven down to 325.
Once the chicken is done, remove from the oven and allow it to rest 15-20 minutes, then carve and serve. I have had people say they don’t get drippings when they spatchcock. I have not found this to be the case. Maybe not as many, but you can still deglaze the pan and make gravy when you spatchcock a chicken.
Ethiopian Seasoning
1 T. paprika
1 t. each cayenne pepper, cumin, garlic powder and ginger
1/2 t. allspice
1/4 t. cinnamon
Combine all ingredients. Store in fridge.
