Spatchcock Cast Iron Roasted Chicken || The Ultimate Roasted Chicken

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This Roasted Chicken recipe wraps up several tried and true cooking techniques (Spatchcocking, Wet Brining, Air Drying, Cast Iron Browning) into a single recipe into what I consider the Ultimate Roasted Chicken.

FULL RECIPE BELOW!

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█ The Ultimate Roasted Spatchcock Chicken █

Ingredients:

1 whole chicken, innards removed

Brine:
• 10 cups of water
• ½ cup COARSE Kosher Salt (Note: If you are using fine table salt, use around ⅓ cup)
• ⅓ cup of sugar
• 2 bay leaves

Rotisserie Spice mix (For one chicken)
• 2 TSP Smoked Paprika
• 1 TSP Onion Powder
• 1 TSP Garlic Powder
• ½ TSP Hot Chile Powder (Cayenne)
• 1 TSP Fresh Cracked Pepper

• Olive oil (for browning chicken)

1. Spatchcock the chicken. Spatchcocking means removing the backbone and splaying it flat. To do this, take heavy duty kitchen shears and cut along the backbone on both sides. Remove the backbone (it can be reserved for stock). Flip the chicken over. Press both hands on the breast of the chicken and press down until the breastbone cracks and you can lay the chicken flat

2. Wet brine the chicken. Mix the water, salt, sugar, and bay leaves in a dutch oven or large stock pot. Bring the mixture to a boil. Remove from the heat and allow it to reach room temperature. Drop the spatchcock chicken into the dutch oven and cover. Store in the fridge for 12 hours to allow the salt time to diffuse through the chicken leading us to well seasoned, tender, and juicy meat.

3. After 12 hours have passed, air dry the chicken. Place a wire rack on top of a baking sheet. Remove the chicken from the brine and place on the wire rack. Pat completely dry. Apply the rotisserie spice mix to the front and back of the chicken. Store in the fridge uncovered (but avoid touching anything else in the fridge) for 10 hours. Remove the chicken from the fridge 2 hours prior to cooking and bring to room temperature to promote more even cooking.

4. It is time to brown the chicken. Preheat the oven to 425 degrees Fahrenheit. While the oven is preheating, heat a large cast iron on medium high heat. Add 1-2 TBSP of olive oil to the pan. Once ripping hot, place the chicken breast side down for around 5-6 minutes until starting to brown. Flip the chicken over and immediately move to the preheated oven. Bake for 30 minutes and rotate once. Roast for another 20-30 minutes until the chicken is brown all over and the juices run clear.

5. Let the chicken rest for 10 minutes (AKA the hardest part). Once the 10 minutes are up, carve on a cutting board and enjoy! #homecooking #f52grams

Видео Spatchcock Cast Iron Roasted Chicken || The Ultimate Roasted Chicken канала Ethan Chlebowski