Friday, April 9, 2010


Spatchcock. Spatchcoooooock. Spatchcock, spatchcock, spatchcock. Okay, got that out of my system. It's such a funny word.

A spatchcock is a chicken with the backbone removed so it can't stand up to you in a fight. Plus it lies flat in a pan so it cooks quicker and you can have 'roast' chicken without an oven!

My 'butcher' (old Korean lady) cut out the backbone herself on the tree stump/cutting board in the market but you can easily do it yourself with a pair of sturdy scissors and some gumption. Just cut along either side of the backbone and then squish clucky out flat. Spatchcocked!

Not much about meat grosses me out, but leaving the neck gives me the heebily jeebilys. I hacked it off right away.

I marinated my birdie in some lemon juice and garlic. To really get the flavour packed in I like to slide some butter and crushed garlic under the skin of the chicken. Just peel it up away from the meat to make a pocket of sorts and shove in some pads of butter and garlic. Salt and pepper all over and then just let it set and absorb all the goodness.

I used the 'brick chicken' method for this chicken which involves putting pressure onto the meat so it cooks quickly and crisps the skin. It's called 'brick chicken' becuase you're supposed to get some bricks and put them in a second pan on top of the chicken. Now I don't know about you, but I don't do a lot of bricklaying in my tiny urban apartment. What I did have was a case of canned tomatoes from a recent trip to Costco. Done and done!

I threw a can of baked beans in too, just for good measure.

Throw it in skin side down for about 10 minutes and then flip it over for another 20 or so until the juices run clear or you're nosy and cut a piece to check. I also cooked some carrotts in the pan juices which was delicious.

When you're done just throw those old bones in a pot of water, add a couple bay leaves and some veggies and you've got chicken stock for the next day. Now if only I could get it into those little cubes...

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