I love this recipe so much , its now one of my favorite dish since i cooked it, and am 14 but i love to cook am hoping to become a professional chef when am older
Outstanding, young lady. My grandmother, who cooked for a living, started teaching my sister, brother and myself how to cook when we were in elementary school. When my brother was 16 he was an assistant chef at one of the leading restaurants in our town. Don't be afraid to try different ways of cooking and different spice, herb combinations.
Try dry brines and wet brines! 12-24 hours brining... Either rub all over generously including under skin with kosher salt and black pepper and any aromatics/herbs, or cure by burying in salt, or sumberge and marinade in a brine. Can google/youtube search for ratios! Good luck! Also try briefly broiling the skin! :O
@@davidf2244 surely brining is just about salt So add salt over submerging in salty water? Add salt rub, salty butter, salt spice rub? I don't know I like the thought of spatch cocking But what to do with the back bone.... Maybe roast it as a side? Deep fry it like kfc... bones become crunch bites
I tried this method, but did a thai peanut, olive oil, and garlic rub and placed the chicken on some quartered onions. Then added a can of coconut milk to the roast pan for the last 20 minutes, it was delicious!
I've been spatchcocking for a while now and the last one I did my wife ate more of it than I did. She even ate the back which I thought I had hidden. Yes, I cook the back too. I used a rub mix of salt, black pepper, cumin, cinnamon, Italian seasons, Turmeric, cayenne pepper. I put most of the mix under the skin and what was left over on the skin. After that I used a knife to punch holes in the meat and skin. The drippings was used to make a gravy.
I like this method of cooking a chicken. I have used it a few times now. It is easy and quick. The chicken comes out tender, moist and the skin crispy. It is also very easy to slice into portions.
Thomas Joseph, I tried your roasted chicken recipe and it turned out AWESOME. I made a lemon garlic and coconut sugar marinade and rubbed this all over my whole chicken before I placed it in the oven. Im letting it cool down before I slice, dice and consume. Thanks for instructional cooking video!
Last week I tried to make a roasted chicken. It was not good! I was determined to learn a good recipe for it. I watch your video and I tried it today and it was delicious.!! It cooked beautifully and it tasted so good. Even my daughter - the pickiest eater around here - loved it. I served it with roasted red potatoes and shallots. So good!
Well, since it was such a big 6 lb. chicken, we cut it up & saw a lot of pink spots, so we put it back in for 30 more minutes. Let it rest & ate it. It was delicious with the crispy skin. Thanks for the recipe!
BETTER THAN THE STORE BOUGHT ROTISSERIES. This recipe is SPOT ON PERFECTION, even for kitchen beginners. I think the keys are having the thermometer at 165 and baking at 425 and elevating the chicken. I winged it with just salt and pep and used a cookie rack in a 9x13 dish to elevate the chicken, I even had an almost 7lb chicken just cooked about 1hr 30. So juicy cooked perfect crispy skin nom nom
I spatchcock with a thin cleaver, works well for me, easier to clean than scissors. I also use the knife to crack the breast bone from the cavity side and season that side also. Have also done a turkey in this manner to save oven space for other dishes.
I tried this for thanksgiving and it was so good. This was my first time cooking my chicken in this method and it was a big hit for me and my family. Thanks so much for sharing your recipe.
This is a fantastic recipe! I've done this twice already, and the chicken has turned out beautifully each time (time in the oven adjusted of course to the size of the chicken I have)! SO MOIST, tender and the skin perfectly crisp - I don't even LIKE chicken and it tastes amazing!
omg i just made this it totally works. I had like a 5lb whole bird never roasted or cooked a whole bird before. I did not do the lemon shallot thing but the cutting and roasting time and temp were perfect i cooked longer for bigger bird
Didn’t have lemon or shallots, but did everything else. Cook time: 55 minutes. it’s resting now. Extended time was 10 minutes, it was not too golden, & it was a 6lb bird. the thys were close to 165°. I’ll write back. 10 minutes might have been too long. We’ll see. Thanks for the video! I subscribed 😊
I spatchcock with a thin cleaver, works well for me, easier to clean than scissors. I also use the knife to crack the breast bone from the cavity side and season that side also. Have also done a turkey in this manner to save oven space for other dishes. That works also and speeds cooking time for the bird.
Keeping the back bone for stock is another good idea, I also keep the wing tips. If you like a more flavorful stock you can cook the spine and tips with the chicken and then freeze.
THIS IS GREAT. I have tried this once already and it is GREAT. I'm going to do this with the next Thanksgiving TURKEY. I'm even going to try cutting up the bird as you have shown but before it goes into the oven trying to keep the open cuts touching the other.
Thank you for not wasting anything. the skin is AMAZING if you fry the hell out of it with salt. You can roast it in the microwave until it's crispy as hell. Put it on a plate with plenty of salt and put a glass over it so it doesn't sputter all over the place. Awesome with a cold beer.
loved your recipe!!!!....Skmple and easy!.....Wish me luck!....My first roasted chicken😊.....I have roasted a turkey and my first time was a victorious smash!!!!!.....So fingers crossed for my chicken!!!!....Thank you Thomas😀
This also works for the ready-roasted chicken from the supermarket, which is ALWAYS undercooked at the thighs. I must buy these because it saves me the money I would spend on ELECTRICITY and for the convenience. I generally put it in my countertop convection oven while I prepare the salad, veggies and/or potatoes, and set the table. Approximately one-half hour later, the chicken is properly cooked and dinner is ready! (I sometimes even "doctor" the flavor by using an injector with garlic and other spices.)
Hello!! I tried this out and it was a great way to change how I roast chicken, all in all it was fantastic! Except one problem, my chicken was under-cooked! I used about a 3 1/2 pound chicken, not so much a small bird. I let it roast for 45 minutes at 425F, I checked the thermometer in the thigh that said 175F. So eagerly after pulling the bird out, I waited a few minutes but then I grew nervous about it being raw, so I cut it open and sure enough, there was still raw chicken near the bone and blood. Some of the breast near the bone was still pink and the bones were still blood red.I threw it back in the oven at 350F for another 25-30 minutes. The chicken was not completely done as the meat nearest the bone was still a bit raw and some of the bones still had a deep red inky look to it. I enjoy this method because all the other ways I make chicken require covering in a foil, adding liquids and letting it go for almost 2 hours. I prefer the crispy skin and for what it's worth, the chicken was very juicy (from cutting and touching it). I did not eat it, threw it away after what I found. So I'm worried about what to do here. Let it roast at 425 longer, and potentially cause it to be dried out from the time it's sitting in the heat, or let it finish cooking at a lower temp for even longer? Any suggestions??
Probably the chicken was still frozen inside, try defrost it for a longer time. And check the chicken temperature inside the breast instead of the thigh. Also make sure the oven is hot enough before putting the chicken in. CMIIW and Good luck !
I've made this several times, however instead of putting the onions beside the bird, I instead have a baking dish underneath it where I put the onions. That way, the meat drippings from the chicken flavour the onions.
I just wrote your name down on my "best to watch cooking videos" list. This technique was easy and since I've tried it, I've decided it will be my fav way of fixing chicken. BTW, you have a great video personality.
In my entire adult life, I have only tried roasting a whole chicken one time and it wasn't good. It didn't get crispy or cook evenly, so I never wanted to try again. Until now.... SPLOTCHCOCK chicken! I'm so excited, I even went out and bought poultry shears. Got my organic chicken defrosted in my fridge and will roast my 2nd one this week! Thanks so much, I will let you know how it turns out! ♡
Steve ldnuk, Okay, so it turned out pretty good, except the underneath part of the chicken was fatty and not crispy. Am I supposed to flip the chicken over to cook? Maybe I didn't flatten it out enough? I had the chicken on a rack, so it wasn't sitting in its own fat....
Thanks for the update..If it turned out good why not try it again but this time turn the chicken over and put the oven on BROIL to crispin up the skin..
I tried to cut the chicken in half like you said, but the thing wouldn't stop running away, how can I solve this issue? Also what do I do with the egg?
Hello Thomas. I followed ur instructions on how to roast a chicken and it works! Thank you. With my leftovers, How can I reheat my roasted chicken the next day?
My grandmother alwaysbsaid salt chicken lightly because the salt pulls the moisture out of the bird and when it's done the meat will be dry. I'm guilty of using salt also, but she's always swore by it.
Wow I have been removing that piece from the back of chicken this way for a long time. It just made sense to me, but I will try your recipe. Like the lemons under the chicken. Thank you.
I will add the S&P or spices under the skin. I don't eat the skin to reduce the calories and fat (I do eat a very small piece before I throw it away hehe) I leave it on to help keep the chicken moist. The shallots did look dried out, will put them under the chicken as someone else suggested and will add beer into the pan for added flavor and moist :)
This is a nice how to since I forgot to by twine. My one issue is, by roasting this on a wire rack, you lose the juices. If you're making a gravy, it is better to use a cast iron skillet. Take some foil and make "rings" with it and place the foil on the foil. That way, it is still roasting but the juices drip and you're able to save them to make a gravy.
Also a tablespoon when measured using a measuring spoon is not the same as a tablespoon when measured using a desert type spoon which is what some people use.
My favorite roast chicken recipe is from Ina Garten, the Barefoot Contessa on F.N. The one with lemon and garlic. To die for! Oh! And thank you for posting an actual recipe this time, instead of all that rapid fire clip stuff. :)
This is a very good cooking video. Very clear and to the point. Great recipe and technique. I watch cooking video to learn not to hear someone's life story. Making a spatchcock chicken tomorrow. Thanks.
When you use salt and pepper from ramekins like that do you dispose of the unused portions? I would think it would be contaminated between seasoning and handling the bird. Or is this a negligible risk?
What can you do if you want to keep the bird whole for stuffing, etc.? Sometimes when you roast, it requires a cavity for ‘filling’, so you can’t spatchcock the chicken. If that’s the case, how do you ensure that there is even cooking?
this worked great and skin was cooked good but not like yours in the video? I have convection oven at 425 and was wondering how to get the skin a bit darker like yours? Waiting your suggestions
Jason T you could add a combo of baking powder and salt equal parts and rub the skin down with it. That would make it crispy and dark. Learned that on americas test kitchen.com roast turkey recipe!
Salt the crap out of your chicken and leave it UNCOVERED in the fridge overnight. When you get ready to roast it, roast it at 550 DF on the convection setting for 5- 10 minutes. Keep your eye on this so it doesn't BURN. When it achieves a nice brown and crispy texture then pull the chicken out and lower your oven temperature to 325 and continue roasting until done.
