Chicken spatchcock. From big brands to your local favourites, order the Chicken food you love on Deliveroo! Place chicken breast-side down, with the legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the parson's nose and backbone to remove it, cutting through the rib bones as you go.
To spatchcock a chicken, or butterfly it, is to remove the backbone, thus allowing it to be completely opened out and flattened. Doing this reduces the cooking time significantly and allows the whole bird to be cooked in different, speedier ways, such as grilling or pan frying. To spatchcock the chicken, flip it over so the backbone is facing you. You can have Chicken spatchcock using 7 ingredients and 5 steps. Here is how you cook that.
Ingredients of Chicken spatchcock
- Prepare of Whole kienyeji chicken.
- Prepare 1 tbsp of black pepper.
- You need of Salt.
- Prepare of Extra virgin oil.
- It’s of Butter.
- You need 1 tsp of oyster sauce.
- Prepare 1 tsp of kikkoman sauce.
Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint. Basically, spatchcocking is a method of preparing the chicken for cooking.
Chicken spatchcock instructions
- Boil the chicken for 20 mins.
- Prepare the Ingredients and mix with butter and the virgin oil.
- Brush the concoction on the chicken and place in preheated oven.
- Bake for 20 mins.
The method involves removing the backbone from tail to neck so that the bird can be opened out flat (also referred to as butterflying). This method results in a shorter cooking time. Spatchcock two whole chickens by removing their backbone and flattening them before roasting them with lemon and spices. You will get golden crisp skin and juicy meat, in about half the time it takes to roast a whole chicken. The BBC Good Food team show you how to easily spatchcock a chicken – ideal for grilling or barbecuing.