How to Cook a Perfect Roast a Chicken (Spatchcock it!)
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- เผยแพร่เมื่อ 31 พ.ค. 2024
- Spatchcocking is the fastest, easiest, best way to roast a chicken. More details here:
www.seriouseats.com/2017/01/th...
Serves 4 to 6
NOTES:
Adding baking powder to the salt for the chicken skin will give you extra crispy results.
INGREDIENTS:
1 large chicken, about 4 to 5 pounds
2 tablespoons olive oil, divided
Kosher salt and fresh ground black pepper
1 teaspoon baking powder (optional)(see note above)
2 teaspoons chopped fresh thyme, rosemary, oregano, marjoram, savory, or a mix (optional)
1 medium onion, roughly chopped (about 1 cup)
1 medium carrot, peeled and roughly chopped (about 1/2 cup)
1 medium stalk celery, roughly chopped (about 1/2 cup)
1 bay leaf
1 cup dry vermouth or sherry
1 teaspoon soy sauce
3 tablespoons unsalted butter
2 teaspoons juice from 1 lemon
DIRECTIONS:
1. Set oven rack to upper-middle position and preheat oven to 500°F. Using sharp kitchen shears, remove spine from chicken and cut spine into five to six 1-inch long pieces. Set spine aside. Flatten chicken by placing flat skin side up on cutting board and applying firm pressure to breast bone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
2. Drizzle chicken with 1 tablespoon oil. Combine 1 tablespoon kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon baking powder (if using) in a small bowl. Sprinkle all over chicken. Sprinkle chicken with mixed herbs. Rub chicken to distribute season evenly all over the skin.
3. Set wire rack in rimmed baking sheet lined with aluminum foil. Roast until thickest part of breast close to bone registers 150 degrees on an instant-read thermometer and joint between thighs and body registers at least 170°F, about 45 minutes, reducing the heat to 450°F if the chicken starts to darken too quickly.
4. Meanwhile, heat remaining tablespoon oil in small saucepan over high heat until shimmering. Add chicken spine and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup water, using wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.
5. Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest five minutes before carving. Serve with hot jus. - แนวปฏิบัติและการใช้ชีวิต
If anyone hasn't tried this, it's the best way to cook a chicken. It's great for meal prep and an easy way to get a ton of protein.
It's also incredibly inexpensive to buy a whole chicken (usually between $6 and $10) and reheats well so you only have to cook once a week.
Just made this, it was glorious. Every recipe I try from this channel ends up in my repertoire. Thanks Kenji!
I used this technique yesterday for our non-tradtional Thanksgiving chicken dinner, and it came out very tasty. Thank you
Excellently done. Simple, to the point, and very nicely video-graphed! Been wanting to do this. Thank you.
Nicely done. I happened on this after discovering the searing hot cast skillet method. That works for me but this looks great as well.
I love your channel. So simple, straight forward, and smart. Keep the videos coming.
Kenji you the man! I always come to you when I need to cook something.
Great recipe! I loved your podcast in Freakeconomics
Thanks for showing us how to spatchcock a chicken. I am a cook with scattered background and needed this!
First time spatchcocking without a mallet, brilliant recipe! My son recommended more soy sauce. Thank you, this is a keeper!
GREAT VIDEO....thank you, can't wait to try this technique!!!
Spatchcocking is the best way to get a perfectly cooked chicken - GREAT video!
Quicker too...half the time to cook
90mins for a whole chicken...is way too long to wait especially for a midweek evening meal after a long day at work
I like the sauce idea very good.
Looks so delicious! Good idea to use the chicken back for the sauce. I have to make this soon!
I hope you enjoy it!
Even once you do that you can still toss it in your stock bag. Chicken backs are like magic. They always have a little more to give.
Just made this, for the second time. I'll never roast chicken any other way. Great job, keep videos coming.
One big tip when doing this is you'll need a good set of kitchen shears, especially if doing this with a turkey. The first thanksgiving I tried spatchcocking a huge turkey and I didn't have kitchen shears. Scissors definitely do not work, I had to get tin snips from the garage.
Never roasted a chicken in my life (or spatchcocked) and was pretty intimidated, tbh. Can’t believe how easy you made it seem in this short video! Love the content always, Kenji. Thank you!!!
Now I’m going to look for your easy baked salmon recipe, which I’m sure you have.
Great video, interesting technique; thanks!!
nice. i have done the same on a grill using indirect heat. I marinate using only S&P all over including under the skin from 4 hrs to overnight. next i grill over indirect heat with skin side down (with a themo probe inserted into thick part of thigh) first then finish the last 20 min skin side up. Since skin is separated from meat, it results in a very crunchy skin on the skin side up cook cycle. i cook till chicken thighs hit 155. i figure since its been in a grill for around an hour already, meat should already been pasteurized. finally, i let mines rest without a lid. i wanted a really crunchy skin. sonce its cooking over indirect. i tried not to open the lid as much.
cooking with only the left and right fire on, allows to direct more heat to the thighs and less on the breast thus allowing for even cooking.
pls let me know what u think. :)
Kenji. You’re my favorite foodie you tube channel.
I’ve learned a LOT from you, so thank you for your generosity. Not sure if you’ll see this since the post is so old.
Puzzlement: chicken temps.
I roasted a whole chicken (spatchcocked and dry brined,) per your advice.. At the appropriate time, I checked the temp with my Lava Tools Javelin Pro, and it read 170. I was careful to not hit bone or pan. But the juices were still pink and the joints not loose. Hmmm.
So I cooked it longer.
Finally took it out when it read 190, and I swear it could have cooked longer. Meat was marginally pink, not separating from the bone.
This happened again on a sheet pan recipe. Bone-in thighs at 400 for 40 minutes. They looked right but temp said 192! Again careful about where I put the probe and tested twice in different locations. I let them rest for 10” and when I cut in, they were moist and juicy.
What is going on? I’m a scientist. I believe in basic principles. 165 should be on the edge of drying out. 190 should be a disaster.
I don’t understand.
Thoughts?
Don't go by juice colour. Go by temperature.
My guess is your thermometer is out of whack. Boiling water should regisister 212° F - if you are at sea level. Ice water should be near 32°F. Sometimes thermometers are adjustable - look in your owners manual on how to "calibrate" it.
Tried this tonight. Perfectly juicy. I will never cook a whole bird the old-fashioned way again. I also did the au jus reduction with my own twist on it. Perfect. Thanks for this.
0:39 when he flipped the bird.
Taste delicious
hey kenji ive tried spathcocking a few times and keep having the same problem. the bird comes out nice and crisp and the breast is juicy but the legs and thighs are cooked but not tender. i take out the bird with your suggested temp. any thoughts on why?
It was perfect indeed!
I am new to convection cooking, should the convection temp be 500? If I use my convection setting it automatically adjusts the temp 25 degrees lower. Thank you for any help.
Don't do 500, that's pizza temperature
In the roast potatoes video he explains that you flavor the oil as to not burn the herbs. Wouldn't that be the way to go here aswell?
Classic kenji
Is the gravy with sweet vermouth?
"Or you might flip the bird repeatedly..."
Good chicken.
You going to Scarborough Fair J-KL-A?
that chicken is making my pants loosely tent
Ayo what?
Food porn...should not do that (or am I wrong?)
Great recipe and good video we did one on our channel cheers from metal Chopping Block
500 degrees for 45 minutes?
my dad walked in on me spatchcocking once
Jacob Gee maybe he learned a new method.
Jacob Gee at least you weren't flipping your bird.
Did you look at him in the eyes and finished off or what?
Spatchcocking your meat I’m assuming?
Ya'all just couldn't resist, could ya?! :)
Hi Kenji, great video! Two questions:
1) No brining?
2) Why didn't you remove the keel bone?
I never brine. Waters down flavor. I do sometimes dry-brine (salt heavily and rest), but with a simple roast chicken there's no need if you're careful with temperature. Brining is really just a safe guard.
You can remove the keel bone before roasting, but it's just as easy to eat around it afterwards, so again I typically don't.
J. Kenji López-Alt I didn't realize you had responded! Thanks for the tips and please keep up the great videos!
The more bones you remove, the more flavor you remove. Leaving the keel bone in imparts more flavor into the breast and also helps it cook more evenly.
I have to add water to the pan otherwise I get a smoke show! Delicious as always.
This is the second time I roasted a spatchcocked chicken and smoke fills the oven and kitchen from all the splashing fat. What should I do?
It's the best! I do this with Thanksgiving turkey too
I live in a predominantly Asian household, so I have NEVER had a piece of turkey in my entire life nor a Thanksgiving dinner... tell me, does it taste good?
@@rairai3922 it's nothing too special, it's like chicken but a little bit more gamey I feel
Scarborough Fair seasoning goes always great with Spatchcocked chicken
I will be spatchcocking my chicken 😋👍
Watching your techniques I realize I don't have the proper tools. Need those knives ....! Thanks for the clarity of your ideas and the elegance of your presentation.
Are we not removing the wishbone and keel bone when we spatchcock anymore?
I never do. It's extra work without any real obvious benefit other than slightly easier carving/serving but it's easy enough to eat around.
This is the only/best way to roast a chicken! The only problem I have is that the fat drops to the bottom of the pan and creates lots of smoke. Any ideas on how to stop this?
I love spatchcocking chicken, but I prefer to salt it at least 12 hours ahead of time, also I separate the skin from the meat and put some softened butter mixed with pepper and herbs in the gap between to season the meat and not just the skin. I have always cooked at 400 the whole time, but I might try 500 next time.
400° is good! 500° seemed high to me, as well. Also when you salt, do you apply underneath the skin, too.. or just on the surface?
@@westside_kratos6487 just the surface, but I also give it at least 24 hours, but probably 48 because I am lazy. I never get the skin as crisp as I want without convection which is why I am considering higher temps. I don't apply the compound butter or separate the skin until right before cooking.
@@136jab awesome thank you! I don’t have a fancy oven that can do convection, as I live in an apartment at the moment. So I try to get all the info I can on preparing the perfect chicken . Still working on it!
@@westside_kratos6487 every oven is different, so you may have to mess with the temperature a bit to find the best settings for you
@@136jab for sure. I did a chicken the other day at 425° for 55 minutes, came out a lot darker than the video recipe I watched. So will try 400°
That’s a really hot oven. 500 degrees is the highest I have seen. Have you experimented with that?
If anybody has, it’s him 🤣🤣🤣🤣🤣
Fahrenheit is so much ouch...... However, this method is good!
What did you do with the veggies?
They get strained out. They are only there to flavor the sauce.
"Such as parsley, sage, rosemary, and thyme."
Surely that's an intentional Simon and Garfunkel reference right?
who knows
Yes, in the link to Serious Eats he mentions Scarborough Fair :-).
I'm sure it is. So good.
your book says 450 degrees but in the video it's 500?
It’s 450. 500 you’ll burn the skin and dry out the chicken. Only time your oven should be that hot is cooking pizza or you wanna broil something
I came here for this. I tried 500 without thinking, even though the smoke point of olive oil is 450... It didn't work out.
The written recipe for this video says 500 degrees and lower to 450 (or by 50 degrees) if it's too hot and cover the faster roasted spots with foil.
great recipe! 1/3rd a bottle of sherry isn't cheap though, it would cost more than the chicken. Would wine sub ok?
I suspect cooking sherry is much cheaper, but a dry white wine should suffice.
Spatchcock is the way to go, but I prefeer to remove the keel bone instead of breaking the breast bone..what are your thoughts ??? a well done video.
If you like doing it, go for it! I don't really see the need.
Hahaha you serving that on a frisbee
Anyone notice 'bbq' in the video's link
Can you use giblets with the spine to make the sauce? I don't know anything about them
Of course! My dad loved giblet gravy. I don't but lots do.
I tried this method. While the chicken was cooking, I spatchcocked my girlfriend. The chicken came out juicy as advertised! Great job! She loved the gravy too!
That's the spirit
Why go so far to have crispy skin if you're gonna douse it with all that sauce?
you're definitely supposed to mop up the sauce and not drizzle it all over the chicken
not as bad as asian culture where they deep fry stuff and then proceed to add it into soup
500 degrees?? no it doesn't make sense. the bones will barely start to cook while the outer meat might get dry
I did one last year that makes me laugh every time I think about it. Rather it was my wife's reaction to it. I took my herbs and spices and mixed them in room temperature butter and then put that under the skin of the bird. Afterwards I poked holes in the meat and skin. Before placing it in the oven I placed it on a rack. I also took the spine and put it under the bird. Well, my wife ate more of it than I did and she had her doubts about how it would turn out. After I sliced it I thought I had hidden the spine but I was wrong. I had wanted it myself and when I went for it my wife had eaten it.😂 I asked her about it and she just smiled and asked me what was I talking about.
Sometimes I'll take a half cup to a cup of Cabernet Sauvignon along with a cup of water and pour into the pan and use it to baste the bird. The mixed juices I'll use later in my roux for my gravy or just serve as is. When I was medically retired some people thought I was lost in the kitchen since I drove for a living. My grandmother cooked for a living and she was my first cooking instructor when we were in elementary school. And don't be afraid to try different combinations of herbs and spices.
Duuuuuuuuuuuuuuuude 😵
Jesus loves you
Could/would have been much better if you had incorporated those vegetables used in the gravy imo...
I agree and thought the same thing, just personal preference. When I cooked this I diced the vegetables up extra fine and sautéed a lot longer. Then incorporated everything by blending it all with a hand blender. A regular blender would work too. No wasted vegetable.
Oh I know how to “Spatchcock it altight😉”
Just keep clicking 0:29, thank me later. Great video btw!
I had big problems with this recipe. About 35 minutes in, the front of the breast registered 150 but the back of the breast near the thighs was was at 135. Anybody have an idea of why?
1. Try making a few shallow slices on the chicken thighs to speed up the cooking process.
2. Also arrange the chicken such that the thighs are at the back of the oven and the breast is in the front.
Your oven probably only has one heating element. Rearrange the roast midway through the cook.
Damn so young.
150F? you mean 160F
No, 150.
@@Photor93 did i ask u? No , so stfu beach
Ahhhh! I cooked my breasts last night to 165! That’s why it was dry!
simon and garfunkel anyone?
sauce looks thin to me....either reduce more or add a pinch of corn starch or flour premixed with liquid. I'm a "gravy thickness" sauce guy...I make no apologies !
@funkadelik Sauce isn't thin though.
Didn't warn us that it makes an absolute mess of my oven. and smokey kitchen.
I would just warn anyone roasting chicken at that temp to be prepared for lots of smoke. I get a smoky oven at 450.
👎 This isn't the 1st time I've spatchcocked a chicken, but, it is the 1st time at 500F with convection. If you decide to try this, make the jus ahead of time so that the bird isn't cold before the jus is ready and roast the chicken on the center rack at 425F. I made the mistake of following his directions. I roasted a 4 lb room-temp bird at 500F, using convection for the 1st 20 minutes. Fat coated the entire oven. After 45 minutes, the kitchen was filled with smoke... The skin-side looked good and its internal temp was fine. But the underside was undercooked. I flipped the chicken skin-side down to finish it. Tomorrow, I'll use the self-cleaning mode and fill the kitchen with smoke yet again.
Isn't it good practice to remove wishbone before roasting?
It makes carving a little easier, but not really enough to make it worth it for me. I typically don't.
Can someone explain to me how kocher salt works?!
You can remain anonymous but leave a like if you giggled at "spatchcock" if you're really bold you'll leave a comment.
Tip: do NOT add the giblets (specifically the liver) when making the sauce, or it will STINK.
How on earth did you get the breast to be only ≈150°F while the thigh already got to ≈175°F?
The legs were pointed to the back of the oven, which is hotter than the front of the oven (where the breast is).
you must be related to Bobby Lee
Did you just recommend people eat 150 degree chicken breast?.....uh how about fucking no
?
Residual / carry-over heat. Look it up dickhead
How about fucking yes. Sorry that your are ill-informed about pasteurization.
Enjoy your dry ass 165 degree chicken breast.
Man said 150°?!.. NAH. Cook to 162° pull, let rest for 10-15 minutes, and the carryover should bring it to 165° where it should be.
Residual heat can easily carry the chicken up by several degrees. 75°C/165°F is the point still which bacteria is killed instantly but if you hold it at a slightly lower temperature for a sustained period of time that can also kill all bacteria.
Good video. Lousy background music. What was someone thinking? Even a dead chicken should hate it. Why do persons think a music sound track is necessary?
*Wrong* . The chicken breast is safe to eat at 165 degrees, not 150.
incorrect. Salmonella (the primary foodborne pathogen in poultry) is killed by 3 minutes at 148 degrees.
@@davidfuller581
That temperature is not what the guidelines advise
@@RobertWadlow292 the USDA's guidelines are out of date. 155-160 makes for succulent, juicy, tender chicken breasts.
Here's a source which explains why lower temps are still safe, if rested properly. If you know what you're doing, then you can take it out even earlier than 150.
blog.thermoworks.com/chicken/thermal-tips-simple-roasted-chicken/
wrong. spatchcock the chicken. cook at 180c for 25min. then bbq it till its done on medium hot coals.