I’m sure you’ve noticed that there’s something……off about that roast chicken over there. Typically, chickens are shaped like American footballs, only with legs and wings. But this one, it’s flat. In fact, it looks like it’s holding its hands to its chest, saying “Oh my!” Very flat. Like a book that’s been opened along its spine. Some people call this butterflying. But the Irish….Oh, the Irish. They have to come up with “funny” names for things. Silly names. Names that are contractions of the phrase “Dispatch the cock” and end up as “Spatchcock” and make me giggle just about every time I think about them. Curse you, Irishmen!!!
“Spatchcocking” is the process whereby you cut the poor chicken’s backbone out, then either remove or smash open the breastbone, so that you have a single plane on each side, instead of a round chicken. It makes the meat cook much faster. Guy Fieri, Bobby Flay, and others have used this technique with a brick to cook a chicken pressed flat on a grill or skillet. Jen and Dietsch at Last Night’s Dinner use the spatchcockery for roasting sometimes. I figured that since spatchcocking reduces the cooking time drastically because it increases the surface area that can be cooked at once, that on a hot Sunday it was the perfect thing.
So, I watched this video, which ended up being only slightly helpful. In the end, I’d recommend this video, which actually appears to show the effort exerted in spatchcocking the bird. After watching the video, I girded my loins, cleaned my kitchen shears, and got to work. It was harder than I expected, but what I ended up with looked exactly right. In fact, it looked perfect for rubbing with toasted spices, and roasting in the oven.
So, I did that. I salted the bird up, inside and out, and then toasted cumin and corriander seeds in a dry skillet, ground them in my coffee grinder, and mixed the cumin/corriander mix with tumeric, a tiny bit of cayenne pepper, and garlic powder. I smeared this all over, as you can see from my hands, and turned myself thoroughly yellow. But, it was worth it, I promise.
The roasting pan (my Le Creuset braiser) went into the oven at 425 to heat up. It may have been 450. I can’t remember. However, when the oven was preheated, I took out the roasting pan, put in a tablespoon of oil so the chicken wouldn’t stick, and put the chicken in skin side up for 10 minutes. Then, I flipped the chicken and roasted it skin side down for 15 minutes. Finally, I flipped it one more time, stuck my probe thermometer in the thigh, and let it cook skin side up until it reached 167 degrees. Why 167? Because I’m weird.
I served it with some fresh eggplant and spinach shaak from Dipali’s mom’s recipe, and white rice. And ohhhh boy.
Good times were had by all.