hebel. today · 14 November 202657 / 80
Food · Cooking
Halving roast times by flattening the bird
Donal Skehan cuts the roasting time of a whole chicken in half by removing the backbone, a process called spatchcocking that allows the bird to lie flat. This technique increases the surface area exposed…
From 3 newsletters · 1 min read · one thing to try
Donal Skehan cuts the roasting time of a whole chicken in half by removing the backbone, a process called spatchcocking that allows the bird to lie flat (Donal Skehan -). This technique increases the surface area exposed to heat, which ensures the meat cooks evenly and the skin crisps across the entire surface.
Alexis deBoschnek notes that while kitchen shears suffice for chicken, a serrated bread knife or clean garden pruners provide the necessary leverage to cut through the thicker backbone of a turkey (Side Dish). She recommends rubbing the bird with mayonnaise to add fat and flavor, and warns that a 12-15 pound turkey requires checking for doneness at the 1 hour 30 minute mark, followed by a 45-minute rest period for juices to reabsorb.
Beyond the primary bird, Matt of The Mush Room manages the timing of dinner parties by preparing components like braised short ribs, pickled onions, and salsa the day before, leaving only 15 minutes of assembly work on the day of the event (the mush room).
Try today · 30 min
Spatchcock a whole chicken before roasting it.
Use sharp kitchen shears to cut along both sides of the backbone.
Steps
- Place the chicken breast-side down on a cutting board.
- Cut along one side of the backbone from the tail to the neck using kitchen shears.
- Repeat the cut on the other side of the backbone to remove it entirely.
- Turn the chicken over and press firmly on the breastbone to flatten the bird.
- Season the flattened chicken and roast until the internal temperature reaches 72°C.