Martha Stewart Spatchcock Chicken Recipe
Martha Stewart Spatchcock Chicken Recipe is a game changer. This Martha Stewart Spatchcock Chicken Recipe saves so much time.
Equipment
- Kitchen Shears
- Large Rimmed Baking Sheet
- Pastry brush
- Meat thermometer
- Chef's knife.
- Paper towels
Ingredients
- 1 WHOLE CHICKEN
- 4 tbsp UNSALTED BUTTER
- 2 tsp KOSHER SALT
- 1 tsp BLACK PEPPER
- 4 branches FRESH THYME
- 1 LEMON
- 3 cloves GARLIC
Instructions
- Preheat your oven to 450 degrees. Place the chicken on a clean cutting board. Turn the bird so the breast is down.
- Locate the backbone in the center. Use shears to cut along both sides. Remove the bone and save it for stock.
- Flip the chicken over so breasts face up. Press down hard on the breastbone. You will hear a crack as it flattens.
- Pat the skin dry with paper towels. Moisture is the enemy of crispy skin. Tuck the wing tips under the breast.
- Brush the entire bird with melted butter. Sprinkle plenty of salt and pepper everywhere. Add the fresh herbs on top now.
- Place the chicken on the baking sheet. Roast it for about 35 to 45 minutes. The skin should look dark and golden.
- Check the temperature in the thickest part. It should read 165 degrees on your thermometer. Remove it from the oven carefully.
- Let the meat rest for ten minutes. This keeps the juices inside the chicken. Carve it into pieces and serve warm.
Notes
- Dry the chicken skin very well before roasting it.
- Always let the chicken rest before you start carving.
- Use high heat to get the skin truly crispy.
- Press the breastbone firmly to make the bird flat.
- Season the inside of the bird for extra flavor.
- Rub butter under the skin for more moisture.
- Use fresh herbs instead of dried ones for fragrance.