We shared photos of our indulgences.
|Mmmmm. Rummy coffee drink by the fire pit.|
Giggle giggle. She was right. This does look a bit...off. But the concept stayed with me. A flattened hunk of meat will surely roast more evenly and brown more nicely everywhere than it's rounded contemporary. Why, as a society, do we not flatten our poultry more often? Why do we instead stick cans of beer up the rear in the hopes of creating more even heat and effective roasting? Why not just butcher the back out of the darned thing, smash it flat and call it a day?
Let's all take a deep breath and collective sigh. Then say it with me. "SPATCHCOCK." What a fun word. I could say that all day long.
Spatchcock, Spatchcock, Spatchcock.
K. I'll stop now. But I'm still whispering it. And after we finally got around to trying it, the spatchcocked bird is now firmly rooted in the dinner rotation at Casa de Czupek. So much so that we've invited a neighbor and her daughter and any number of her umpteen canines over for dinner tonight for...you guessed it...
Paleo Brined Spatchcocked Chicken.
I've already got my bevvie picked out for tonight, too. I recently came across this gem at our local Mom and Pop produce store, Peter Rubi.
Here's how we did it a few weeks ago when it was negative ridiculous degrees with my commentary on how to make things more efficient, so you can learn from my mistakes. You're welcome.
Paleo Brined Spatchcocked Chicken
2 Quarts very warm tap water
8 oz (weigh it!) Salt - I used Kosher
8 oz Honey
2 Cinnamon sticks
2 T Italian Herbs
4 Garlic cloves, crushed
1/2 cup dried cranberries
2 lemons, halved and juiced
2 Whole, Hormone Free Organic Chickens (if you can find them. If not, I won't tell)
Poultry Rub, or Montreal Steak Seasoning (a salt, pepper, garlic combo)
Combine the first 9 ingredients in a large stockpot, stirring to dissolve the salt and honey. No need to boil over a stovetop! Just make sure your water is hot enough to dissolve the salt and honey.
|Ignore the herbs. We brined first, then spatchcocked. Don't be inefficient like us.|
If you're brine is still hot, throw some ice cubes into it to lower the temperature. Place the spatchcocked chickens into the cooled brine. You'll notice that the bird in this picture is not flayed open yet. Again, don't be like us. Cutting the bird open first will allow room for two chickens in one pot of brine.
Remove the chickens from the brine and rinse them thoroughly in cool water, then pat them dry with paper towels. Schmear the chicken with butter or ghee, then liberally apply the rub.
Place the chicken on a wire rack over an aluminum foil lined sheet tray. Roast it in a 350 degree oven until the thigh meat near (but not touching) the bone is at 165 degrees. Our chicken was small, so it took about 30-35 minutes. BUT USE A THERMOMETER! You want juicy chicken, right? The only way to achieve perfect doneness is to use a thermometer. I promise.
Remove the meat from the oven and let it rest for ten minutes so the juices can redistribute.
We served this simply with buttered green beans. The protein really is the star of the show. Tonight we are having a simply grilled vegetable and a salad as the sides. I can't wait to try this off the grill and will edit this post over the weekend with an update on how we grilled it.
Enjoy your Friday, friends. Raise your glasses to the work SPATCHCOCK!