Spatchcock Chicken Recipe — Grass Fed Cattle Co.

One of our loyal customers, Heather, sent us this great recipe and it's delicious!

INGREDIENTS

1 whole Grassfed Cattle Co. chicken, skin on, thawed (about 6 lbs.)

1 stick butter
Salt (and pepper if desired)
Poultry herbs (thyme, sage, parsley, rosemary, lemon zest, or any combination thereof)
Vegetables for roasting (if desired)

INSTRUCTIONS

1. Preheat the oven to 450°F. Rinse inside of the chicken thoroughly with cold water. Dry the outside with paper towels and place on a steady surface, breast side down. Using kitchen shears, remove the backbone of the bird, cutting through the ribs. Cut from the tail to the neck up one side of the spine, then repeat on the other side. Discard the spine, or save it for stock or gravy. Before turning the bird over, it is helpful to score the inside of the breastbone with a heavy knife. Be careful not to cut all the way through. This will make it easier to flatten the bird.

2. Flip the bird, breast side up, onto a rimmed baking sheet, and flatten by pushing down on the breastbone. Tuck the wings under to prevent them from burning. Loosen skin from the meat of the bird on the breasts and legs, without removing any skin. Carefully place 2/3 stick of butter cut into small pieces underneath the skin in all areas possible. Melt the remaining 1/3 stick and brush in on the outside of the skin. Salt generously, and add herbs as desired to the skin.

3. Place the chicken in the oven, legs toward the back. Roast for 15-20 minutes to initially brown the skin (watch carefully!). Remove from oven and reduce the temperature to 400°F. Depending on the size of your bird, you can roast vegetables in the same pan. Carrots and potatoes will take longer, and Brussels sprouts take less time (about 20 min). Place back in oven. Monitor temperature of the thigh and breast with a thermometer to ensure even cooking. You may need to rotate the pan to place the breast toward the back of the oven as the legs get more done. Roast until thermometer reads 160°F in the coolest part of the breast. Remove from oven and let rest 5 minutes before carving and serving. Drippings can be used to make gravy, if desired. My 6 lb. chicken took about an hour.