Spatchcocking is a way to roast a chicken in a shorter amount of time. You can also throw the chicken on the grill instead of the oven. Try this with a turkey!
1 3-4lb organic chicken
Olive oil and grass fed butter
Sea salt and pepper to taste
Herbs to taste – try thyme, rosemary, sage, oregano, basil
Lemon and orange slices
Preheat the oven to 450 degrees.
Remove the neck and gizzards from the chicken; reserve for stock or another use. Pat the chicken dry with paper towels. Place it breast side down on the cutting board.
Use kitchen shears to remove the backbone by cutting along the right of the backbone from the tail to the neck. Repeat along the left side. (you can add the backbone to your other chicken parts for stock).
Break the breastbone by pressing down on the wings until the bone cracks. Turn the chicken over and lay it flat.
Snip off the wing tips with the kitchen shears as they will burn and be inedible anyway. (save for stock!) Place the chicken onto a sheet pan lined with parchment.
You can now rub the chicken down with olive oil and butter, slipping some of the butter between the skin and the meat. Season to taste with the salt, pepper and herbs and top with the citrus slices, and put a few in the cavity. Roast for about 40 minutes. Cut into the thickest part of the thigh and check that the juices run clear to make sure it is completely cooked.
Try adding an assortment of veggies to the sheet pan and roast along with the chicken.
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