Spatchcocked Chicken With Walnut Dill Pesto Best Recipes

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SPATCHCOCKED CHICKEN WITH WALNUT-DILL PESTO

2009-07-05



Spatchcocked Chicken With Walnut-Dill Pesto image

This recipe is simply amazing. It's not as difficult as it sounds. Learn this technique to wow your guests! A spatchcocked bird is one that is split so it becomes open and flat - a perfect candidate for grilling. You'll need poultry shears to prepare this recipe. Time does not include marinating time.

Provided by Crafty Lady 13

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients:

  • 2 roasting chickens (3-1/2 to 4 lb)
  • 1 bunch fresh dill, washed, stemmed and chopped (save a few dill sprigs for garnish)
  • 1 bunch fresh basil, washed, stemmed and chopped
  • 5 garlic cloves, chopped
  • 1/2 cup walnut pieces
  • 1/4 cup romano cheese, freshly grated
  • 2 slices lemon zest (1/2 by 2 inches)
  • 1 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon coarse salt (to taste)
  • 1 teaspoon black pepper (to taste)
  • lemon wedge, for serving

Steps:

  • Remove the packets of giblets from the body of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities of the chickens. Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
  • Spatchcock the chickens: Place the chicken on its breast. Using poultry shears, start at the neck and cut lengthwise down one side of the backbone to the tail. Next, repeat that cut along the otherside of the backbone. Remove the backbone and save it for stock.
  • Now, fold the chicken open, like a book, with the skin side down. Use a paring knife to cut along each side of the breastbone. Run your thumbs along both sides of the breastbone and pull the white cartilage out.
  • Turn the skin side up and trim the wingtips and any loose skin. The chicken is now spatchcocked. Place the chickens in a nonreactive roasting pan.
  • Prepare the pesto: Place the dill, basil, garlic, walnuts, cheese and lemon zest in a food processor and process until very finely chopped. With the machine runing, add the oil, lemon juice, salt, pepper and 3/4 cup water. Taste for seasoning, adding salt and pepper as necessary; the pesto shuld be highly seasoned. Set 1/2 cup pesto aside. pour the remaining pesto over the chickens, spreading it on the meat with a rubber spatula. Turn the birds so you coat both sides. Let the chickens marinate in the refrigerator, covered, for as little as 2 hours or as long as overnight, turning once or twice to coat with marinade; the longer the chickens marinate, the richer the flavor will be.
  • Set up the grill for direct grilling and preheat to medium. When ready to cook, brush and oil the grate. Arrange the chickens on the grate, skin=side down. Grill for 12 to 15 minutes per side, turning once with tongs and a spatula. the chickens can be a little awkward to turn; you'll need to use both utensils. When you turn the chickens, spread the reserved 1/2 cup pesto on top. You'll probably get flare-ups as the melting fat hits the fire. Keep the birds moving to dodge the flames. If the skin browns to much, lower the heat or move the chickens to a cooler section of the grill. The chickens are done when an instant-read meat thermometer inserted into the thickest part of a thigh (but not touching the bone) registers about 180 degrees F.
  • Transfer the chickens to a plater, let rest for a few minutes, garnish with the dill sprigs and lemon wedges, and serve.
  • Tip 1: Any bird can be spatchcocked and grilled in this fashion, from qual to turkeys.
  • Tip 2: Feel free to make the pesto with rosemary (1 cup of leaves) or another fresh herb.

Nutrition Facts : Calories 477.4, Fat 45.3, SaturatedFat 8.7, Cholesterol 60.9, Sodium 426.8, Carbohydrate 2.6, Fiber 0.6, Sugar 0.5, Protein 16.1

SPATCHCOCKED CHICKEN WITH WALNUT DILL PESTO

2015-10-01



SPATCHCOCKED CHICKEN WITH WALNUT DILL PESTO image

Categories     Chicken

Number Of Ingredients 13

Ingredients:

  • 2 chickens 3 to 4 pounds
  • For the Pesto
  • 1 bunch fresh dill, washed, stemmed and chopped
  • 1 bunch fresh basil, washed, stemmed and chopped
  • 5 cloves garlic, chopped
  • 1/3 cup walnut pieces
  • 1/4 cup freshly grated Romano cheese
  • 2 strips lemon zest (1/2 by 2 inches)
  • 1 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1 tsp coarse salt, or more to taste
  • 1 tsp black pepper, or more to taste
  • Lemon wedges for serving

Steps:

  • 1. Remove the packets of giblets from the body cavities of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities of the chickens. Rinse the chickens inside and out, under cold running water and then drain and blot dry inside and out with paper towels. Spatchcock the chickens - remove the backbone and skin with large poultry shears, while keeping the skin intact over the breast bone in front.Tease out the sternum. Slit the skin by the thighs, and draw the thighs inside the skin, so you have a flat chicken. Prepare the pesto. Place the dill, basil, garlic, walnuts, cheese and lemon zest in a food processor until very finely chopped. Adjust salt and pepper. With the machine running aid the oil, lemon juice and 3/4 cup of water. Set 1/2 cup of mixture aside Pour the remaining pesto over the chicken spreading it on on the meat on bouth sides. Refrigerate covered for as little as two hours or overnight. 3. Grill about 12 to 15 minutes per side turning and applying the remaining pesto over them. Heat to 180 F. 4. Transfer the chickens to a platter with garnich from dill sprigs and lemon wedges to serve.

SPATCHCOCKED DEVILED CHICKEN

2007-10-29



Spatchcocked Deviled Chicken image

This is a recipe I found on my supermarket's website. It sounded interesting and someday when I get together all the ingredients, I'm going to try it! (I never knew what spatchcooking was!)

Provided by Karen..

Categories     Whole Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients:

  • 3 1/2 lbs chicken (or 1 whole broiler-fryer, cut into parts)
  • 1/4 cup Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons white wine vinegar
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

Steps:

  • Using poultry shears or sharp knife, split the chicken along the backbone, leaving the breastbone intact, a preparation technique known as spatchcocking.
  • Flatten the chicken by pressing down on it firmly.
  • In a shallow, glass baking dish, mix together all ingredients for the marinade. Add chicken, rubbing marinade over entire surface.
  • Cover the dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour.
  • While chicken is marinating, prepare coals for the grill. Grill chicken over medium-hot coals for 30 to 35 minutes, until a thermometer inserted in the thickest part of the thigh registers 170 degrees F.
  • Discard remaining marinade.
  • While chicken is grilling, whisk together all ingredients for vinaigrette in a small, glass or nonstick saucepan.
  • Transfer the grilled chicken to a cutting board and let cool for 5 minutes.
  • Over low heat, warm vinaigrette, whisking well.
  • Carve the chicken and pour vinaigrette into a gravy pitcher. Serve chicken warm and pass vinaigrette separately.

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