Monday, January 14, 2013
"Chicken Run Over By a Truck" aka Spatchcock
Roast chicken is one of the easiest, most satisfying comfort foods there is. Contributor Jim Dixon of Real Good Food, a devotée of roasted fowl, has perfected the technique of flattening it by snipping through the breast bone, which adds a step but cuts the cooking time. Plus it looks cool…always a reason to try something new!
Ass-backward Spatchcocked Chicken on Fingerlings & Kale
I could call this butterflied through the breast, but ass-backward spatchcock sounds much better. It’s my go-to chicken roasting technique, and I’ve got the details on how to do it on my website. I’ve cooked a lot of different vegetables under the chicken, but this combination is my current favorite.
Once you’ve split and salted the chicken, slice a pound or more of fingerling potatoes in half lengthwise. Slice an onion and chop up a bunch of Italian (aka lacinato) kale. Drizzle some extra virgin into a large skillet, add the vegetables and top with the chicken (skin side up).
Roast at 350° for at least an hour or until the chicken is done to your liking. Let it rest for at least 10 minutes before cutting into pieces. Toast some good bread to soak up some of the juices in the skillet.