Spatchcock is a technique that allows you to evenly and quickly roast or smoke fowl. You need a good pair of kitchen scissors for this to work, which is why its a bit of a struggle to spatchcock a turkey – their bones are thicker than a chicken’s. This recipe uses what is called the “Scarborough Fair” set of herbs but you can always use your own mix.
Ingredients
- 1 whole chicken (or turkey, pheasant, duck, etc.) – thawed
- Olive oil
- Kosher salt and pepper
- Scarborough Fair herbs
- Parsley
- Sage
- Rosemary
- Thyme
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Wash bird and pat dry.
- Preheat oven to 500 F.
- Spatchcock the bird
- Lay bird with back-side up.
- Using kitchen scissors, cut along both sides of the spine (cut ribs). Discard spine.
- Spread bird’s legs and flip over so it’s breast-side up.
- Press down on breast until it cracks and bird lays flat.
- Tuck wings under the breast and place bird on a wire rack inside a foil-lined backing sheet.
- Brush olive oil over exposed skin and generously salt and pepper the skin
- Sprinkle the Scarborough Fair herbs over bird
- Put bird in oven and roast until internal temperature is 150 F, ~40 mins.
- If bird starts to over-brown before done can either tent the bird with foil or reduce heat 50 F.
- Once bird reaches 150 F, remove from oven and let rest ~10 mins.
- To carve: Remove legs and thighs and separate. Remove breasts and cut each side in half. This makes eight pieces. You can retain the carcass for stock.
