Spatchcock a Chicken?!

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Start with a fresh or frozen pastured (preferably) broiler.  Using scissors, cut out out the backbone.

 

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Cut backbone out completely – this is easier than it looks.  The WSJ recipe says to use the backbone to make broth or discard – DISCARD!  what?!  no way.  Make broth. Using it to make egg drop soup.
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Turn the bird over and smash down breaking breast bone so that the carcass lays fairly flat.

 

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Smashed and ready for rub.
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Rubbed in seasoning of 2 tablespoons olive oil, 1 tablespoon salt (i used Hebridean Sea Salt Flakes harvested from the shores of the remote Scottish Hebridean Isle of Lewis), and 1/2 teaspoon freshly ground pepper.
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Heat 3 tablespoons olive oil in a heavy skillet then place chicken breast side down.  The recipe i used said on medium high heat for 20 minutes, but thankfully i checked this at 12 minutes and it was a bit too brown.  Perhaps using a cast iron skillet made the difference since they hold heat so well.  Next time, i plan to use medium heat for 12 minutes.
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Place aluminum covered bricks on top of chicken to press it down.  I didn’t have any bricks covered, so my improvisation was to lay the cast iron lid upside down, then stack a couple smaller skillets on top for added weight.  Do this for both sides of the chicken.
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Using tongs, flip the chicken over and weight down again, reduce heat to medium low and cook another 15 minutes or so.  This shows needing a bit more time.
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Crispy and done all the way through, including the thick breast meats.  My family really liked it.  So easy, too!

 

Spatchcock a Chicken Recipe
Here are the original instructions as found in Wall Street Journal some years ago.

Cheers!

tauna

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