Like so many families mandated to stay at home to side-step the coronavirus, we have taken the time to perfect old family recipes and try new ones.
What else is there to do after you’ve seen every movie on Netflix?
As I am married to a sensational home cook, I am a lucky person, indeed. One of the dishes Carol perfected during our home quarantine has become one of my favorite-ever chicken dishes. I urge you to try it.
The official name for this dish is Spatchcock Chicken. But as the backbone is removed and the chicken splayed out flat, the bird starts to resemble one of the inkblot images in tests, which psychologists sometimes use.
As such, my nickname for this flattened chicken is Rorschach Chicken.
“Spatchcock” is 17th century shorthand for “dispatching the cock,” a reference to opening the chicken carcass in order to cook it.
By removing the backbone, you can split the chicken and flatten it out. As such, the chicken cooks much faster than if roasted whole.
Also, by removing the backbone, you can get under the skin and more easily add herbs to flavor the bird.
If you are squeamish about removing the backbone yourself, buy a whole chicken and ask your butcher to remove the backbone.
I served a balanced, elegant, Pinot Noir from the Willamette Valley, in Oregon, to complement this dish.
But during our quarantine, I also paired it with a 2010 Brunello from Montalcino, Italy, and on another occasion with a 2009 Chateauneuf-du-Pape from the southern Rhone in France, and once I paired it with an elegant 2011 Napa Valley Cabernet… and loved the pairing each time.
Here is Carol’s recipe. Have fun cooking, have fun eating and drinking, and then, as they say in these times of coronavirus… don’t forget to wash your hands!
Carol's Brined and Roasted Spatchcock Chicken
Although I love cooking whole roasted chicken, I’ve recently taken to cooking this spatchcock recipe. It’s a fun change, quicker to cook than a whole chicken and it’s delicious.
If time permits, buy or thaw your chicken one or two days before you plan to cook it. This way you’ll have time to dry-brine the chicken before you prep and roast it.
You can either have your butcher spatchcock your chicken, or do it yourself by cutting out the backbone with a sturdy kitchen or poultry shears. It’s actually very quick and easy to do.
1 good quality whole chicken (about 4 to 5 lb), spatchcocked
Kosher salt
Several sprigs fresh thyme
Several sprigs fresh rosemary
Grated rind of one lemon (optional)
Freshly ground pepper
Extra-virgin olive oil
Wipe chicken with damp cloth or paper towel and pat dry.
Sprinkle liberally all over with salt (about 1 tbsp or a bit more) and, if desired, a spoonful or two of chopped fresh thyme and/or rosemary. If desired, you can also add the finely grated rind of one lemon to the mix.
Place chicken in a heavy Ziplock bag, seal well and place in fridge for one or two days, turning bag once or twice.
On the day you plan to cook the chicken, remove it from the bag and place uncovered on a rack on a sheet pan or in a baking dish. Do not wipe off herbs or lemon rind. Return to fridge for several hours to dry the bird.
Remove from fridge and let warm to room temperature.
Remove the leaves from remaining thyme and/or rosemary and chop fine. Place in small bowl. Mix in a very small amount of salt (not too much as chicken has been salt brined already) and freshly ground pepper to taste.
Place chicken, breast side up, on work surface. (I often place a clean kitchen towel on my counter or cutting board to do this.)
Then, very carefully, use your fingers to loosen the skin over most of the breast (do not detach skin at bottom of breast). As well, try to loosen some of the skin over the thighs and legs. Using your hands or a small spoon, place some or all of the herb mixture under the skin and distribute as evenly and carefully as possible.
Drizzle a few spoonfuls of olive oil on the top of the chicken and use your hands to rub it all over the bird, top and bottom.
Then place chicken, skin side up, on rack over roasting pan or sheet pan. If you have any chopped herbs left over, sprinkle on top of chicken. Then place pan in middle of preheated 350F oven.
Roast for about an hour or longer, basting periodically, until golden brown and juices runs clear when thigh is pierced.
Remove from oven and let cool 10 to 15 minutes.
Then cut up and serve.
Makes about 4 servings.
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