Spatchcock Chicken

Spatchcock Chicken is a method where you basically flatten your whole chicken to allow it to roast faster and cook more evenly in the oven. This recipe uses a careful blend of aromatics, herbs and spices along with a couple dashes of Angostura Aromatic Bitters and Angostura Orange Bitters to make a wonderful marinade. Marinate your spatchcock chicken for up to 48 hours for maximum flavor then pop that bird into the oven for one hour and 30 minutes for a most sumptuous roasted chicken.

Preparing chicken in this way is great for meal prep. Once you have your bird roasted you can incorporate it as a side or filling for so many dishes, from rice to salads to sandwiches. This is a simple recipe that you absolutely must try.

Spatchcock Chicken

Ingredients

• 1 whole chicken
• 1 bundle chadon beni (roughly chopped)
• 5 cloves garlic (roughly chopped)
• 1 2″ piece ginger (roughly chopped)
• 1/2 scotch bonnet pepper
• 1 tsp geera (cumin)
• 2 tsp lime juice
• 2 tbsp yogurt
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4 – 5 dashes Angostura Aromatic Bitters
• 3 – 4 dashes Angostura Orange Bitters

Method

1. Add ingredients to a blender then blend until smooth.
2. Set marinade aside.
3. Place chicken, back side up, with legs facing you.
4. Use a sharp, heavy knife or kitchen shears to cut out the backbone of the chicken.
5. Use knife to make a small incision into the middle of the breast. (be careful not to cut through to the other side)
6. Turn chicken over then firmly press down with your palms.
7. Use your fingers to create a pocket between the skin and the breasts.
8. Add marinade liberally to the chicken ensuring to push some between the breasts and the skin.
9. Allow to marinate up to 48 hours in the refrigerator.
10. Allow chicken to thaw to room temperature then place in a preheated oven at 350 degrees for 1 hour and 20 minutes.
11. Brush chicken with any pan drippings.
12. Allow to cool for at least 10 minutes before enjoying.