Spatchcock Chicken -- a great technique creates a crisp, beautifully roasted chicken

Neither Barry or I had ever “spatchcocked” a chicken . . . until I interview Jay and A’Lisa Johnson for my December cooking column that runs in Abilene’s Reflector-Chronicle ("He Cooks, She Bakes," 12/31/13). He had one roasting in the oven and the aroma made my mouth water. Later I had a taste, and knew that this was a technique we wanted to try!

     During the interview, Jay described the process verbally. From his description, I’ve created a typical recipe with a list of ingredients and step-by-step directions.

    By the way, according to the New Shorter Oxford English Dictionary, a "spatchcock" is simply "a chicken or especially a game-bird split open and grilled after a simple and speedy method of preparation." It is also sometimes referred to as butterflying. The origin of "spatchcock" seems to be unknown but one theory is that it's Irish, and a combination of "dispatch" (as in "quick") and "cock" (as in chicken).

Spatchcock Chicken  (A 4 lb. chicken should serve 4 or more)

1 whole chicken

Kosher salt and coarsely ground black pepper

Fresh herbs, optional

Olive oil

Lemon or other citrus, optional

1.  Preheat oven to 425°.

2.  Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears or sharp knife; cut along other side. Discard backbone or save for stock. If desired, remove keel bone from the breastbone.

Removing the keel bone from the breast.

3.  Flip chicken, and open it like a book. Press firmly on breastbone to flatten.

4.  Rub or brush both sides of the chicken with olive oil, sprinkle liberally with salt and pepper, adding herbs if desired.

5.  Position chicken in the center of a rimmed baking sheet slightly larger than the size of the chicken, breast side up.

Here it is -- opened like a book, oiled and spiced and arranged on a rimmed baking sheet. 

6.  Roast (uncovered) at 425°. “For an average size fryer, it takes less than an hour to get to an internal temperature of 165°.

7.  If desired, squeeze a lemon or other citrus on the chicken just as it is removed from the oven. Let chicken rest 10 minutes before carving. 

Simple meal of roast chicken and freshly steamed green beans.

Recipe with out photos . . .

Spatchcock Chicken  (A 4 lb. chicken should serve 4 or more)

1 whole chicken

Kosher salt and coarsely ground black pepper

Fresh herbs, optional

Olive oil

Lemon or other citrus, optional

1.  Preheat oven to 425°.

2.  Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears or sharp knife; cut along other side. Discard backbone or save for stock. If desired, remove keel bone from the breastbone.

3.  Flip chicken, and open it like a book. Press firmly on breastbone to flatten.

4.  Rub or brush both sides of the chicken with olive oil, sprinkle liberally with salt and pepper, adding herbs if desired.

5.  Position chicken in the center of a rimmed baking sheet slightly larger than the size of the chicken, breast side up.

6.  Roast (uncovered) at 425°. “For an average size fryer, it takes less than an hour to get to an internal temperature of 165°.

7.  If desired, squeeze a lemon or other citrus on the chicken just as it is removed from the oven. Let chicken rest 10 minutes before carving. 

Cuban Roasted Pork Tenderloin or Rum-runner Pork with Roasted Veggies

This recipe comes straight from the pages of Cuisine at home® magazine (issue #103 January/February 2014, pp. 12-13). We began subscribing to this magazine after Barry discovered a copy in a cooking store. Love the step-by-step descriptions with photos, their timely and innovative recipes and all their ideas and tips. (Our magazine collection begins with issue #19, dated March 29, 2000.)

Barry took one look at this recipe and began assembling ingredients. The results were delicious and he’s discovered yet another way to utilize pork tenderloin.

Here’s the recipe as presented in Cuisine:

Cuban Roasted Pork Tenderloin or Rum-runner Pork with Roast Veggies    

4 servings / Time: 40 minutes

FOR THE PORK, MASH:

2 cloves garlic, smashed

¼ tsp. kosher salt

4 Tbsp. brown sugar

1 Tbsp. light rum (optional)

Minced zest of 1 orange

½ tsp. each ground cumin and coriander

1 pork tenderloin (1¼ lb.), trimmed & seasoned with salt & black pepper

FOR THE VEGETABLES, COMBINE:

2 Tbsp. olive oil, divided

1 Tbsp. each light rum & fresh orange juice

½ tsp. each kosher salt, black pepper, & ground cumin

1 lb. sweet potatoes, peeled & cubed

l large red onion, halved & each half cut into 6 wedges

Preheat oven to 475°

For the pork, mash garlic with ¼ tsp. salt to a paste. Add brown sugar, 1 Tbsp. rum, zest, and ½ tsp. each cumin and coriander; rub onto pork.

For the vegetables, combine 1 Tbsp. olive oil, 1 Tbsp. rum, orange juice and ½ tsp. each salt, pepper, and cumin; toss with sweet potatoes and onion.

Heat remaining 1 Tbsp. oil in a 10” cast-iron skillet over medium-high. Sear pork on one side until browned. Flip pork and arrange sweet potatoes and onion around it.

Barry opted for a stainless steel skillet and then transferred the tenderloin to a baking pan, along with the veggies.

Transfer skillet to oven and cook until an instant-read thermometer inserted into pork registers 145-150° and sweet potatoes are fork-tender, 12 to 15 minutes.

Let pork rest 5 minutes, then slice and serve.

Dished up and ready to dine!

Recipe without photos . . .

Cuban Roasted Pork Tenderloin or Rum-runner Pork with Roast Veggies    

4 servings / Time: 40 minutes

FOR THE PORK, MASH:

2 cloves garlic, smashed

¼ tsp. kosher salt

4 Tbsp. brown sugar

1 Tbsp. light rum (optional)

Minced zest of 1 orange

½ tsp. each ground cumin and coriander

1 pork tenderloin (1¼ lb.), trimmed & seasoned with salt & black pepper

FOR THE VEGETABLES, COMBINE:

2 Tbsp. olive oil, divided

1 Tbsp. each light rum & fresh orange juice

½ tsp. each kosher salt, black pepper, & ground cumin

1 lb. sweet potatoes, peeled & cubed

l large red onion, halved & each half cut into 6 wedges

Preheat oven to 475°

For the pork, mash garlic with ¼ tsp. salt to a paste. Add brown sugar, 1 Tbsp. rum, zest, and ½ tsp. each cumin and coriander; rub onto pork.

For the vegetables, combine 1 Tbsp. olive oil, 1 Tbsp. rum, orange juice and ½ tsp. each salt, pepper, and cumin; toss with sweet potatoes and onion.

Heat remaining 1 Tbsp. oil in a 10” cast-iron skillet over medium-high. Sear pork on one side until browned. Flip pork and arrange sweet potatoes and onion around it.

Transfer skillet to oven and cook until an instant-read thermometer inserted into pork registers 145-150° and sweet potatoes are fork-tender, 12 to 15 minutes.

Let pork rest 5 minutes, then slice and serve.

Start with . . . Spicy Tomato Cream Sauce (4 recipe in just 1 post)

Super easy to make and oh, so versatile, this sauce has become one of my go-to recipes. I’m including the basic sauce recipe along with three ways I’ve used the sauce to date.

Spicy Tomato Cream Sauce

2 to 3 tablespoons olive oil

1 onion, finely chopped

½ of a yellow pepper, finely chopped - optional (or, add any color or type of pepper)

16 oz. (2 cups) picante sauce

½ cup heavy cream

Black pepper to taste

¼ to ½ cup grated Parmesan

1.  Heat olive oil in a low saucepan. Add onions and peppers and sauté until veggies are tender.

2.  Add the picante sauce and heat.

3.  Drizzle in cream and stir. Season with black pepper.

4.  Stir in Parmesan.

Rocking Reggie – Rigatoni with Spicy Tomato Cream Sauce

8 oz. cooked rigatoni

1 batch Spicy Tomato Cream Sauce

Chopped fresh parsley

1.  Cook rigatoni al dente according to package directions.

2.  Add cooked pasta to sauce and mix to combine.

3.  Garnish with chopped parsley.

Rocking Chicken Reggie

Because I’ve added another step, I’ll use the oil leftover from caramelizing the chicken to make the Spicy Tomato Cream Sauce.

About 2 to 3 tablespoons+ olive oil

1 or more chicken breasts, cut into bite-size pieces

1 onion, finely chopped

½ of a yellow pepper, finely chopped - optional (or, add any color or type of pepper)

16 oz. (2 cups) picante sauce

½ cup heavy cream

Black pepper to taste

¼ to ½ cup grated Parmesan

8 oz. cooked rigatoni

Chopped fresh parsley

1.  Heat 2 to 3 tablespoons olive oil in a low saucepan. Add chicken and cook until well brown and caramelized. Remove from pan.

2.  Add onions and peppers and sauté until veggies are tender; add more olive oil if needed.

3.  Add the picante sauce and heat.

4.  Drizzle in cream and stir. Season with black pepper.

5.  Stir in Parmesan.

6.  Cook rigatoni al dente according to package directions.

7.  Add cooked pasta to sauce and mix to combine; add cooked chicken to reheat.

8.  Garnish with chopped parsley.

Shrimp & Linguine with Spicy Tomato Cream Sauce

8 oz. cooked linguine

1 batch Spicy Tomato Cream Sauce

Shrimp – pre-cooked or ready-to-cook

Parsley

1.  Cook linguine al dente according to package directions.

2.  Add cooked pasta to sauce and mix to combine.

3.  Stir in pre-cooked shrimp and cook just long enough to heat shrimp. If using ready-to-cook shrimp cook until they turn pink.

4.  Garnish with sprigs of parsley.

Recipes without photos . . .

Spicy Tomato Cream Sauce

2 to 3 tablespoons olive oil

1 onion, finely chopped

½ of a yellow pepper, finely chopped - optional (or, add any color or type of pepper)

16 oz. (2 cups) picante sauce

½ cup heavy cream

Black pepper to taste

¼ to ½ cup grated Parmesan

1.  Heat olive oil in a low saucepan. Add onions and peppers and sauté until veggies are tender.

2.  Add the picante sauce and heat.

3.  Drizzle in cream and stir. Season with black pepper.

4.  Stir in Parmesan.

Rocking Reggie – Rigatoni with Spicy Tomato Cream Sauce

8 oz. cooked rigatoni

1 batch Spicy Tomato Cream Sauce

Chopped fresh parsley

1.  Cook rigatoni al dente according to package directions.

2.  Add cooked pasta to sauce and mix to combine.

3.  Garnish with chopped parsley.

Rocking Chicken Reggie

Because I’ve added another step, I’ll use the oil leftover from caramelizing the chicken to make the Spicy Tomato Cream Sauce.

About 2 to 3 tablespoons+ olive oil

1 or more chicken breasts, cut into bite-size pieces

1 onion, finely chopped

½ of a yellow pepper, finely chopped - optional (or, add any color or type of pepper)

16 oz. (2 cups) picante sauce

½ cup heavy cream

Black pepper to taste

¼ to ½ cup grated Parmesan

8 oz. cooked rigatoni

Chopped fresh parsley

1.  Heat 2 to 3 tablespoons olive oil in a low saucepan. Add chicken and cook until well brown and caramelized. Remove from pan.

2.  Add onions and peppers and sauté until veggies are tender; add more olive oil if needed.

3.  Add the picante sauce and heat.

4.  Drizzle in cream and stir. Season with black pepper.

5.  Stir in Parmesan.

6.  Cook rigatoni al dente according to package directions.

7.  Add cooked pasta to sauce and mix to combine; add cooked chicken to reheat.

8.  Garnish with chopped parsley.

Shrimp & Linguine with Spicy Tomato Cream Sauce

8 oz. cooked linguine

1 batch Spicy Tomato Cream Sauce

Shrimp – pre-cooked or ready-to-cook

Chopped fresh parsley

1.  Cook linguine al dente according to package directions.

2.  Add cooked pasta to sauce and mix to combine.

3.  Stir in pre-cooked shrimp and cook just long enough to heat shrimp. If using ready-to-cook shrimp cook until they turn pink.

4.  Garnish with chopped parsley.