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Recipe for Spatchcocked Pan-Roasted Chicken - Redux

[Mr. Doctor. Note. In 2008, I sent this post entitled "Chef Paz's Culinary Adventures" to my friend Paz, but did not publish it on my blog. I decided to fix the problem. This update will not have the same wording as the original post, but the method and recipe are the same.]
When I posted my entire Sunday Night Fried Chicken recipe a while ago, Buzz praised it from the rooftops of New York City and republished it on his blog , which brought me a ton of traffic. He is also: compassionate and generous. Since Buzz was excited about fried chicken, I thought it would be fun to show him another method that I thought he would enjoy and laugh at .
Now, before you think about drying, slicing (please visit this link for some fun and witty British definitions) is simply a way of cutting up chicken or other poultry meat and laying it flat so it cooks more quickly and evenly . To do this, remove the bird's spine, place it breast side up and break the breast bone to make it flatter.

That's all. Drizzle olive oil over everything, then sprinkle with your favorite herbs, kosher salt and freshly ground black pepper. Place it in a cast iron skillet with a cup or two of wine (red or white, your choice) and cook until tender. Simple, easy and tasty. If you like straws, insert them in and around the bird to brown them together. Oh, and don't forget to feed the bird the delicious juice that magically appears at the bottom of the pan.
Spray the chicken.
Place the whole chicken, breast side down, on a cutting board.
Using poultry shears or other heavy-duty kitchen shears, cut off one side of the spine, starting at the tail. You may have to apply a little pressure to cut through some of the bones, especially when you get to the bones connecting the wings to the body.
Once one side is completely cut, do the same on the other side of the spine, starting at the tail again.
Once the spine is completely separated from the chicken, set it aside and inspect the chicken where you made the cut. Remove any small bones that could break during cooking and get stuck in the guest's teeth or, worse, in the throat.
After a quick check of the bones, turn the chicken over and place it on a cutting board as shown in the photo.
Press down firmly on the breast bone with your hand until it breaks or gives way enough that the chicken lies completely flat on the board.

there. Are you done? You just spat out the chicken. Now prepare...

Christina's Fried Chicken
Print recipe
Serves 4 to 6 chicken lovers or 6 to 8 picky eaters.
to express:

1 (4-5 lb) broiler or roast chicken, preferably with horns, preferably free range
Good olive oil
2 tablespoons (or more) dried herbs - I used Meritage Rub, made in Napa Valley , which I recommend.
Kosher salt
Freshly ground black pepper
Bowl with olive oil
1/4 cup (a few sips) of your favorite red or white wine

Brush the entire bird with good olive oil. Do the same with the horns and spikes if you are using them (see Cook's Notes).
Sprinkle the herbs, salt and pepper on both sides of the bird, pressing the skin to adhere.
Lightly spray a large cast iron skillet with olive oil (I used an Old Wagner Ware 12-inch skillet , without which I would be a dissatisfied cook).
Place the chicken breasts in the pan, breast side up, positioning the legs and wings so that everything fits snugly. The bottom (inside) of the chicken should lie flat in the pan.
Tuck the inner part around and under the arms and neck and place the spine under the legs as shown in the picture.
Pour the wine over the bird, cover the pan with aluminum foil and place in the oven at 375 degrees for 45 minutes.
After 45 minutes, remove the foil from the pan and pour the juices over the bird and its entrails.
Turn off the oven and bake for another 15 minutes, then brown again.
Place the instantaneous temperature sensor on your inner thigh; A well-cooked chicken should reach 160°F and the roasting juices should run clear.
Remove the pan from the oven and brush the chicken again before transferring it to a cutting board and letting it rest for 10 minutes. Place the waste in a plate.
Drain the cooking juices from the fat into a separator and pour into a warm bowl or jug.

To cut the bird into pieces, use kitchen shears or poultry shears to divide the bird in half, with half each for the breast, wing and thigh. Separate the entire leg and thigh piece and finally cut the chest pieces crosswise into two equal halves, leaving the sleeve hanging off one of the pieces. This gives you three pieces on each side, which can feed six hungry people. For those with a sweet tooth, separate the stem to share a plate with up to 8 guests.

Chef's Notes:
I love offal and tasty pieces of chicken, especially small ones. If you can find them, see if you agree with me.
Image of corn. Sometimes a food photo is so delicious that you want to share it.

Copyright © 2005-2011, Christina Cox. All rights reserved

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