Spatchcoked Chicken

[The Edifying Conscience]

Spatchcock Chicken---spatchcock is another term for butterfly
http://www.nakedwhiz.com/spatch.htm

3 1/2 - 4lb chicken, remove back bone with sharp knife or kitchen shears and spread open

Dry brine is:
1 TBL kosher salt
1 1/2 tsp black pepper
2 TBL chopped fresh thyme (I always use rosemary)
Add herbs to food processor and pulse until chopped and add salt and pepper.


Pat chicken dry (do NOT rinse) and apply dry brine on both sides of the bird. Place on a rack and let sit in the refrigerator for 8 hours or overnight.

When ready to cook place in a huge iron skillet or on a sheet pan (when I do a few I always put them on a rack) and roast at 400*F for about an hour or until done.

Remove chicken from oven, let rest for a few minutes and then serve. If desired use the drippings to make a pan sauce.

[celiacmaine-iac]

Thanks TEC! Can't wait to try this. I'd use rosemary too. Can't get enough of it.
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Steph