Spatchcocked Deviled Chicken Best Recipes

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LOW COUNTRY SPATCHCOCKED CHICKEN

Mar 13, 2020



Low Country Spatchcocked Chicken image

Provided by Kardea Brown

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients:

  • 2 cups packed fresh parsley leaves
  • 12 tablespoons salted butter, softened
  • 1/4 cup lemon juice (about 2 large lemons)
  • 3 tablespoons fresh or dried oregano leaves
  • 2 tablespoons dry sherry wine
  • 1 teaspoon crushed red pepper flakes
  • 4 cloves garlic, peeled and smashed
  • 3 to 4 fresh sprigs thyme, leaved removed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • Two 5-pound whole chickens

Steps:

  • Preheat the oven to 450 degrees F.
  • In a food processor add the parsley, butter, lemon juice, oregano, sherry, red pepper flakes, garlic, thyme leaves, salt and pepper. Pulse until well combined. Scrape into small dish and set aside. Do not refrigerate.
  • Place each chicken, breast side down, on a cutting board. Using a chef's knife or kitchen shears, cut along one side of the backbone, repeat on the other side to remove the backbone completely. (Save it for stock!) Turn the chickens over to breast side up and press down on the breastbones with the heel of your hand until they crack. Tuck the wing tips under the chickens so they don't burn. Place both chickens on a rimmed baking sheet.
  • Rub half of the butter mixture under the skin of the breasts and thighs of each chicken. Melt the remaining butter mixture in a pan on the stovetop or in a microwave and brush all over the chickens.
  • Cover the chickens with foil and bake for 20 minutes. Uncover and baste with any remaining butter or cooking liquid on the bottom of the pan. Continue to bake until the chickens are dark brown with an internal temperature of 165 to 170 F on an instant read thermometer, 40 to 45 minutes more.

ROASTED SPATCHCOCK CHICKEN

2023-01-29



Roasted Spatchcock Chicken image

When you have a famous chef for a dad, you learn how to enjoy good food early on - and if you're Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don't expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they're not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. "We want to show people of all ages that you can cook delicious things," Madeline says.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients:

  • 1 (3 1/2-pound) whole spatchcock chicken
  • 2 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 heads garlic, cut in half horizontally
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 lemon, cut in half horizontally

Steps:

  • Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper.
  • Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
  • Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.

SPATCHCOCK ROASTED CHICKEN

2023-01-29



Spatchcock Roasted Chicken image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 3

Ingredients:

  • One 3 1/2- to 4-pound whole chicken
  • Kosher salt and freshly ground black pepper
  • 6 fresh thyme sprigs

Steps:

  • Preheat the oven to 450 degrees F.
  • Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
  • Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes.
  • Let the chicken rest 5 minutes before serving.

SPATCHCOCKED DEVILED CHICKEN

Oct 29, 2007



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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