How to cook a spatchcock chicken?

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cbg

Mon, Dec 27 2021, 10:38 am

I bought a whole chicken and spatchcocked it
I seasoned it
I took a little bit of vegan butter mixed it with the same sea sing and spread it between the skin and meat of the breast, like I’ve seen done with Turkey
Also placed a piece of parchment on top of the breast and placed the legs to lie on top
Because, why not? Maybe it will keep the breast more moist

I froze it raw

How do I cook/ perfectly roast? Without drying the white?

1. Do I defrost or put it in the oven frozen?
2. What temperature
3. How long
4. Should I leave the parchment on the breast until the last minutes, I need exact instructions to keep breast moist

I usually make thighs and wings becauce we don’t like white
But this seemed so interesting
I want to try it before I make it for guests

HELP!!!

Amarante

Mon, Dec 27 2021, 10:53 am

My recipes for spatchcock chicken are done on top of the stove with a heavy weight on top of it so they are the equivalent of grilled. That is

That said, you don't generally put frozen chicken or other protein in the oven - you defrost it for optimal results.

Here is a recipe for roasted spatchcock which gives you an idea of timing - as the recipe states a good meat thermometer ensures the best result - not raw and not over cooked.

https://www.dinneratthezoo.com.....cken/

Amelia Bedelia

Mon, Dec 27 2021, 10:55 am

I usually bake on low, 300°, for about three hours and it comes out really moist and yum. But generally spatchcock chicken doesn't require long baking time.

cbg

Mon, Dec 27 2021, 11:43 am

Amelia Bedelia wrote:

I usually bake on low, 300°, for about three hours and it comes out really moist and yum. But generally spatchcock chicken doesn't require long baking time.

I’m assuming covered
Should I leave the parchment on the breast

Amelia Bedelia

Mon, Dec 27 2021, 11:48 am

cbg wrote:

I’m assuming covered
Should I leave the parchment on the breast

Covered, yes.
No idea what you mean about parchment.
I don't have parchment paper on mine

Chana Miriam S

Mon, Dec 27 2021, 1:50 pm

My son is the best at this. He seasons it and broilsor roasts ( we have a browning element) it, bone side up first, then flips for skin side. On a cookie sheet.

Dark meat takes longer to cook but usually white is thicker so it’s evened out when you spatchcock,

How long depends on the size and your oven.

The other way we do it is on the bbq in a cast iron pan, skin side down with a second cast iron pan on top. I don’t like the splatters when I do it in the pan so that’s why bbq but the pan does taste even better.

This is something you should google until you understand it.

egam

Mon, Dec 27 2021, 2:17 pm

I usually roast it on 400F for 45 minutes uncovered. Let it rest for 10 minutes before cutting.

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