We’re sure that everyone who has tried to roast their own chicken has encountered undercooked thighs or breasts. It’s hard to end up with properly cooked chicken. You can have one that is thoroughly cooked, but overcooked in some parts, or have one that is juicy in some parts, but undercooked in others. It’s almost like there’s no in-between! Well, we’re happy to tell you that it’s not entirely your fault. Roasting chicken properly is deceptively hard. Whole chickens have different weights, and fluctuating water content. Sure, the dissimilarities are usually not enough to make a difference in your standard recipe, but they’re still there. Also, the shape of a chicken doesn’t really scream out “uniform cooking”.
Well, the spatchcock method is here to save the day! “Spatchcocking” is basically just a different word for “butterflying”, and it usually involves a whole bird. It’s removing the backbone, then splitting the breastbone to lay the chicken flat. It ensures even cooking, and is your full proof way to cook chicken so that the breast meat and thigh meat are done at the same time.
Chef Matt shows us how to roast a chicken with this method. With spatchcocking, you can season your chicken even more intensely since you can now get to the chicken’s hard to reach places. Chef Matt heavily seasons his, and you should too. If you want to take it to the next level, you can also try seasoning underneath the skin of the chicken. Lastly, don’t throw away the drippings from the pan! You can throw some roux in there and make yourself a pan sauce to serve alongside your chicken.
Most of these ingredients can be found in almost all groceries.
