Spatchcock Chicken, I did it!
Today I had a go at cooking a spatchcock chicken, spatchcocking my whole chicken myself before cooking. And, surprising at how easy and little time it took (all of 1 minute) it is a big achievement for me.
For those who don’t know me personally, through my childhood I was a nightmare eater. I would not touch any food if I didn’t know I already liked it. I would not touch any spice, herb or vegetable. I would fight my parents left, right and centre about it.
Rewind to about 15 years ago and although I cooked here and there, touching raw meat was a bad dream come true. The bones, the blood and the smell, I would run a mile.
I got together with an Albanian man and with meat being the main food source in Albania and more often or not the main focus of a dish, I adapted. I found a love for cooking and over the first few years with my husband I began to build up an interest in Albanian food and recipes.
When it comes to chicken, I can slice up breast, I work with drumsticks, thighs and wings. I roast, bake, boil and slow cook in so many ways for so many recipes. I’ve never thought of a quick roast by spatchcocking, until now.
Today I learnt how to spatchcock chicken.
That makes me proud.
Now, that yearly slaughter of a cow, strung up meat for 3 days, smoking away is a dream come true to be apart of.
The nightmares are long gone.
How to Spatchcock Chicken:
- Turn the whole chicken upside down, onto the breasts with the legs closest to you.
- The large bone that sticks out towards you is called ‘parson’s nose’ and you need to cut along this (the backbone).
- Using a sharp pair of scissors, start from the parson’s nose and cut either side all the way up and out the other side – you will then have removed the backbone.
- Turn the chicken back over and spread it out, press all over to ensure it is flat ready for cooking.
- Marinade the chicken before cooking. Cook on 180 degrees for 45 – 55 minutes.
There is a great video on the BBC Good Food website, which i found useful.
My Marinade:
In a mixing bowl, mix together the following:
- 2 Springs of Rosemary
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Tablespoon Olive Oil
- 1 Garlic Glove (finely sliced)
Rub this into the chicken 30 minutes before cooking. Enjoy!
