Stock Carving
Have An Easy And Elegant Dinner Of Spatchcock Chicken
If you are looking for something special to make for dinner, consider cooking a spatchcock chicken. It is a dish with a funny name that may sound difficult, but it is really quite easy. Whether you are preparing dinner for family or for company, this is a way of cooking chicken that is sure to bring you a lot of compliments.
In reality a spatchcock chicken is just a chicken that has been butterflied. It is best to have a very fresh chicken and a young one. If you prefer, your butcher can butterfly the chicken for you. But if this is something you have not done before, you may find it interesting to learn, as it is not hard.
To perform a spatchcock, you will need a pair of poultry shears. Sometimes this implement is included in the larger and more elaborate kitchen knife sets, or you may need to buy it separately. It really is a handy tool to have in the kitchen for a variety of tasks, so you will find it money well spent.
Put the chicken on a cutting board in front of you, breast side down against the board. Using the shears, cut alongside the backbone, cutting right through the ribs, on both sides of the backbone, along the entire length of the chicken. Lift the backbone piece free, to be discarded or saved for making stock or used in another recipe.
Turn the chick back onto the breast side, so that the cut side is now against the board, pulling the two halves apart as you turn it. Press down hard with the heel of your hand against the breastbone, until you hear it snap and the chicken can be flattened against the cutting surface. If you wish, this can be done a day ahead and the chicken can be marinated overnight.
When it is time to cook the chicken, place it breast side up in a roasting pan. The pan should be large enough to hold the totally flattened chicken without crowding it. In a 375 F oven, roast the chicken for about fifty minutes. The internal temperature should be 165 F in the thickest area of the thigh. Using this cooking method should produce a well browned chicken with juicy meat all over, even the breast, which using conventional methods can sometimes be a little dry.
After the chicken rests for several minutes, carve it into serving pieces. Usually a good brand such as a Wusthof knife set will come with a carving knife that is ideal for this job. Garnish the carved pieces as desired, presented on a serving platter. Then enjoy your delicious creation, as well as the compliments you are going to be given for this elegant dish.
CR Onsrud CNC router cutting a gun stock from Hermance