Spatchcocked Chicken

Spatchcock.... such a strange word, I know!

If you've never tried cooking a chicken with this method, you're in for a treat!

Spatchcocking produces a super juicy chicken with crispy skin, and because it's laid flat it will cook faster and more evenly.

All you have to do is take a pair of very sharp kitchen shears and cut out the spine. Cut up one side then the other and remove the backbone.

Next, lay the chicken flat on a cookie sheet, breast side up, and press the breast bone to flatten.

Add your favorite seasonings or dry meat rub and refrigerate for a few hours or overnight. This step will help the skin to absorb the flavors and help the skin crisp up during cooking.

When you cook the chicken, you'll want to lay it on a baking rack over a rimmed baking sheet. Add some onion, fresh garlic, and a few sprigs of thyme on the sheet.

Bake in a 425-degree preheated oven until the internal temperature of the thickest part of the chicken reaches 165 degrees. This should take around 35-45 minutes, depending on the size of your chicken.

As the chicken cooks, the drippings will fall onto the cookie sheet and simmer with the onions, garlic, and thyme.

After cooking, take those drippings and put them in a saucepan with 1 cup of chicken broth and simmer for a bit. Serve this delicious sauce poured over the chicken before carving, or use it as a dipping sauce.

This method can also be used for turkey, quail, game hens, and even our rabbit meat!