De-blahing the humble roast chicken
Ten fresh ideas to transform that ordinary bird into way more interesting fare
Spatchcocking isn’t just a fun word to teach your kids to say on the playground. It’s also a great way to get dinner on the table fast. Also called butterflying, spatchcocking is just a simple prep technique that cuts down the time needed to roast a chicken. It does this by changing the shape of the bird, transforming it from a slow cooking football to a faster-roasting slab. And the only special equipment you need is a sturdy pair of kitchen shears.
To do this, simply flip the uncooked chicken so the breasts are down. Starting at either the front or back end, find the centre, where the backbone runs down the length of the bird. It will take a little oomph at first, but use the shears to cut down the length of the backbone on one side. Once you’ve cut all the way, repeat this on the other side of the backbone, which then should come out easily. If you’re making stock, save the backbone for that. Otherwise, toss it out.
Now flip the bird over, grab the cut sides and spread the bird open. Press down on the bird between the breasts; the goal is to flatten it as much as possible.
Once spatchcocked, the chicken can be seasoned and roasted as normal, but will take less time.
A standard 3- to 4-pound (1.3- to 1.8-kg) chicken roasted at 425 F (220 C) will take almost an hour. A spatchcocked chicken takes about 35 minutes.
Now that you’ve mastered how to speed up your dinner, we’ll help you jazz it up a bit.
Why just roast a plain chicken when you could add tons of flavour to it?
Here are 10 fresh ideas for making your weeknight chicken dinner way more interesting:
Start with a 3- to 4-pound (1.3to 1.8-kg) whole chicken. Remove any giblets and neck from the cavity, then use paper towels to pat it dry. Spatchcock the chicken as described above. Place the chicken in a roasting pan. Follow one of the flavouring directions as outlined, then roast at 400 F (205 C) until the breast reaches 160 F (70 C) and the thigh reaches 175 F (80 C). Allow to rest for 10 minutes before carving. 1. Citrus-Pepper: Blend 4 tbsp (60 mL) softened unsalted butter with 2 tsp (10 mL) black pepper, 1 tsp (5 mL) kosher salt, and the zest of 2 oranges and 2 lemons. Rub the mixture under and over the skin of the chicken and inside the cavity. 2. Simple Soy: Drizzle and brush a half cup (125 mL) low-sodium soy sauce all over the inside and outside of the chicken, making sure to thoroughly coat all parts. 3. Maple-Ancho: Brush the inside and outside of the chicken with maple syrup. Stir together 2 tsp (10 mL) kosher salt and 2 tsp (10 mL) ancho chili powder. Sprinkle all over the inside and outside. 4. Aromatic: Underneath the chicken, place a sliced small onion along with 2 sprigs each of fresh rosemary, thyme and sage. Brush the skin of the chicken with melted butter, then season with kosher salt and black pepper. 5. Curry: Rub 3 tbsp (45 mL) red curry paste under and over the skin of the chicken, as well as on the inside. Set the chicken over sliced onions and brush the outside with melted butter. 6. Barbecue: Mix together 2 tbsp (30 mL) brown sugar, 1 tsp (5 mL) dried thyme, 1 tsp (5 mL) kosher salt, 1 tsp (5 mL) chili powder, 1 tsp (5 mL) garlic powder, 1 tsp (5 mL) onion powder, ¼ tsp (1 mL) cayenne and ½ tsp (2.5 mL) black pepper. Brush the chicken all over with melted butter, then season with the rub under and over the skin and on the inside. 7. Coriander-Orange: Blend 1 tbsp (15 mL) ground coriander, 1 tsp (5 mL) kosher salt, ½ tsp (2.5 mL) black pepper, the zest of 2 oranges and 4 tbsp (60 mL) softened butter. Rub under and over the skin of the chicken and on the inside. 8. Coconut-Lime: Open a 14-oz (398 mL) can of coconut milk taking care not to shake it. Spoon off the thick cream from the top of the can and mix that with the zest of 2 limes, 1 tsp (5 mL) kosher salt and ½ tsp (2.5 mL) black pepper. Rub under and over the skin of the chicken and on the inside. While the chicken roasts, stir together 2 tbsp (30 mL) lime juice with ½ cup (125 mL) of the coconut milk in the can; season with salt and a pinch of cayenne. Serve with the roasted chicken. 9. Coffee: Stir together ¼ tsp (1 mL) cayenne, 1 tbsp (15 mL) finely ground coffee, ½ tsp (2.5 mL) cumin, 1 tsp (5 mL) salt and ½ tsp (2.5 mL) black pepper. Brush the chicken with melted butter then rub with the seasoning mixture under and over the skin and on the inside. 10. Parmesan: Stir together ½ cup (125 mL) finely grated Parmesan cheese, ½ tsp (2.5 mL) kosher salt, 1 tbsp (15 mL) minced fresh rosemary and ½ tsp (2.5 mL) black pepper. Brush the chicken with melted butter, then thoroughly coat with it the cheese mixture.