Best 2 Americas Test Kitchen Spatchcock Chicken Recipes

Introducing our delectable spatchcock chicken recipes, a culinary journey that promises succulent flavors and crispy perfection. Spatchcocking, a technique of butterflying the chicken, allows for even cooking and infuses the meat with aromatic herbs and spices. Our collection features a diverse range of recipes, catering to various taste preferences and dietary restrictions.

For those seeking a classic experience, our traditional spatchcock chicken recipe delivers a golden-brown exterior and juicy, tender meat. Marinated in a blend of fragrant herbs, garlic, and olive oil, this dish embodies the essence of simplicity and satisfaction.

For a zesty twist, our lemon-herb spatchcock chicken tantalizes the taste buds with a burst of citrusy freshness. The bright flavors of lemon and aromatic herbs complement the chicken's natural savory notes, creating a harmonious balance.

If you prefer a smoky and flavorful experience, our smoked spatchcock chicken recipe is sure to impress. Utilizing a smoker or grill, this method infuses the chicken with a rich, smoky aroma and imparts a tender, fall-off-the-bone texture.

For those with dietary restrictions, our gluten-free spatchcock chicken recipe offers a delicious alternative. Using a combination of gluten-free flour and herbs, this recipe ensures that everyone can enjoy the crispy skin and juicy meat without compromising on taste.

Finally, our spatchcock chicken with vegetables recipe is a wholesome and colorful dish that combines the succulent chicken with a medley of roasted vegetables. This one-pan meal is not only visually appealing but also packed with nutrients, making it a perfect choice for health-conscious individuals.

Here are our top 2 tried and tested recipes!

ROASTED SPATCHCOCK CHICKEN

Roasted Spatchcock Chicken image

When you have a famous chef for a dad, you learn how to enjoy good food early on - and if you're Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don't expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they're not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. "We want to show people of all ages that you can cook delicious things," Madeline says.

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 (3 1/2-pound) whole spatchcock chicken
2 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 heads garlic, cut in half horizontally
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 lemon, cut in half horizontally

Steps:

Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper.
Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.

SALT-BAKED SPATCHCOCK CHICKEN WITH GINGER SCALLION SAUCE

Salt-Baked Spatchcock Chicken with Ginger Scallion Sauce image

Salt-baked chicken was my family's version of roast chicken. When my dad made it on weekends, the house would be perfumed with fragrant sand ginger (aka ground galangal) and smoked salt. Unlike the roasted version, the bird here is wrapped in parchment paper then "baked" by salt heated on the stovetop in a Dutch oven. While the skin won't crisp up, you'll be rewarded with the juiciest chicken ever. To minimize the cooking time and amount of salt used, I start with a spatchcock chicken, which becomes infused with even more flavor from the aromatics, thanks to the increased surface area. The zingy ginger scallion sauce accompanying the dish adds a hit of freshness. Afterward, the cooled salt can be saved in an airtight container for the next time you crave this dish--it won't be long after your first bite!

Provided by Food Network Kitchen

Categories main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

One 3-pound box coarse kosher salt
1 tablespoon plus 1/4 teaspoon sand ginger powder (aka ground galangal; available at Chinese markets and online)
1/2 teaspoon ground white pepper
One 3-pound whole chicken, spatchcocked, large pieces of fat trimmed and reserved (see Cook's Note)
1 tablespoon Shaoxing wine
Two 2-inch pieces fresh ginger, scrubbed, 1 sliced into 1/2-inch-thick coins and 1 finely grated
4 large scallions, 2 cut into 2-inch lengths and 2 minced
Two 3-foot-long pieces kitchen twine
1/4 teaspoon sugar
Up to 1/2 cup store-bought rendered chicken fat (or neutral oil, such as vegetable or canola)

Steps:

Measure out 1 tablespoon salt from the box into a small bowl; add the 1 tablespoon sand ginger powder and the white pepper and mix well until combined. Measure out 1/4 teaspoon salt from the box into a medium heatproof bowl. Set both bowls aside.
Pat the chicken dry all over with paper towels then transfer to a wire rack set inside a rimmed baking sheet. Brush both sides of the chicken with the Shaoxing wine; evenly sprinkle both sides with the sand ginger mixture and rub in. Let sit, skin-side up, in a cool place away from direct sunlight for 1 hour.
During the last 30 minutes of the hour, pour the remaining salt from the box into a Dutch oven. Cook over medium-high heat, stirring occasionally with a wooden spoon, until the temperature of the salt reaches 450 to 500 degrees F, 20 to 30 minutes. It's okay if the salt darkens slightly. Lower the heat to low.
Prepare two 2 1/2-foot-long sheets of parchment paper on a work surface. Add the ginger slices and scallion segments in an even layer to one of the sheets; place the chicken on top with the legs pointing toward a short side of the parchment. Fold the long sides of the parchment over the chicken, followed by the short sides to fully wrap the bird. Feel free to roll the short sides for a tighter seal. Slide the twine under the parchment and tie up the package like a gift, crossing the ends across the middle lengthwise and crosswise. Repeat wrapping and tying the chicken with the second sheet of parchment and second piece of twine.
Carefully transfer half of the hot salt from the Dutch oven into another medium heatproof bowl and set aside.
Level the remaining salt in the Dutch oven with a wooden spoon to create an even layer at least 1/4 inch deep. Nestle in the wrapped chicken, breast-side up. Pour the reserved hot salt directly on top. Cook, covered, over medium-high heat for 50 minutes. Remove the Dutch oven from the heat and let sit, covered, for 30 minutes. The residual heat will continue to cook the chicken.
Meanwhile, add the sugar, grated ginger, minced scallions and remaining 1/4 teaspoon sand ginger powder to the reserved 1/4 teaspoon salt; mix until well combined then set aside.
Add any reserved fat from the chicken to a small saucepan. Cook over medium-low heat until the fat is rendered and any solids are dark brown and crispy, 10 to 15 minutes (depending on the amount of chicken fat). If rendering the fat does not yield 1/2 cup of liquid, make up the difference with the store-bought rendered fat or neutral oil and heat until hot. Add 2 tablespoons of the hot fat at a time to the ginger scallion mixture; if it bubbles up, let it settle for about 15 seconds after each addition. Stir until everything is combined. Set aside until ready to serve.
When the 30 minutes are up for the chicken, remove the lid and brush off as much salt as possible with a wooden spoon. Carefully transfer the parchment package to a large cutting board or rimmed baking sheet. Cut the twine and unwrap the chicken. An instant-read thermometer inserted into the thickest part of the chicken should reach 165 degrees F and the juices should run clear. Allow it to rest, unwrapped, for 15 minutes.
To carve the chicken, remove the legs and cut each into drumsticks and thighs. Carve out the wings then remove each breast and slice it to your desired thickness. Arrange the chicken on a serving platter. Feel free to pour any accumulated juices over the chicken or serve on the side in a bowl. Serve with the ginger scallion sauce on the side.

Tips:

Use a sharp knife or kitchen shears to spatchcock the chicken. This will make the job easier and prevent tearing the skin.
Don't be afraid to spatchcock a large chicken. It may seem daunting, but it's really not that difficult. Just follow the steps in the recipe and you'll be fine.
Season the chicken generously with salt and pepper. This will help to enhance the flavor of the meat.
Cook the chicken over moderate heat. This will help to prevent the skin from burning while allowing the meat to cook through.
Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit.
Let the chicken rest for 10 minutes before carving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Spatchcocking a chicken is a great way to cook it evenly and quickly. It's also a great way to save space in the oven, which is especially helpful if you're cooking a large meal. With a little practice, you'll be able to spatchcock a chicken like a pro. So next time you're looking for a delicious and easy way to cook chicken, give spatchcocking a try.