Spatchcocked Chicken “Nilda’s Way”

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Spatchcocked Chicken

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When my  mother in law , Nilda, was still healthy and living with us, she made roast  chicken over  potatoes and onions at least once a month. She did not  spatchcock  (what a funny word to say and write) the chicken, but rather left it whole to cook on top of the potatoes.  I  on the other hand, feel that to spatchcock the bird will give a superior result, both for the chicken and the potatoes. It will allow the potatoes to soak up all the juices and flavor from the chicken during the  cooking  process and at the same time it allows the chicken to cook very evenly, cooking all the way through but leaving both the legs and breast’s very juicy. Since the  coarse salt  will not all run down the side of the chicken as when you roast it whole, it will give the skin a unique texture, rather like a chinese style pepper & salt preparation. I used the same  spice mix  for the chicken and the potatoes / vegetables  – kosher salt, sriracha, melted butter, granulated garlic. Mix the seasoning and butter with the potatoes and vegetables. Rub the chicken on both sides with a generous amount of butter and seasoning. Place the potato / vegetable mix on a rack  which sit’s on a baking sheet, filled with half water and half red wine. Cook in the center of the oven at 390 F  for approximately two hours. My chicken was VERY big, so it took two hours to reach a internal temperature of 16o F. After removing the chicken from the oven and letting it rest for another 15 minutes, the carry-over heat will take the temperature to a safe 165. This will leave the chicken safe to eat and the meat, including the breast, very moist  and tender.
Finally, strain the jus from the sheet pan and adjust the seasoning if necessary. Serving suggestion : See pictures  🙂
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Marc Osten on culinary-compass :  Spatchcooking
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Bon Appetit !   Life is Good !
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7 comments

  1. Hans – Your readers may enjoy these videos about spatchcocking. BTW do you know what the origin of the word spatchcock is? “According to the The folks at Oxford think it’s Irish, and a combination of “dispatch” (as in “quick”) and “cock,” but the Random House Webster’s College Dictionary dismisses that theory and ties the word to “spitchcock,” a dish made with fried eels.

    http://www.marcs-culinary-compass.com/2010/08/episode-39.html
    http://www.marcs-culinary-compass.com/2010/08/episode-38.html

    Liked by 1 person

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