That means ultra-crispy chicken skin ridiculously quick.
, and I might just quit my day job. But even after years of hearing all that’s good and glorious about the flattened, backbone-less version of the bird, I never thought to try it at home.
As I came to learn, the virtue of the spatchcock lies in two very important things: time saved, and the crispiest of crispy skins. “With a whole chicken, crispy skin is actually a myth,” senior food editor Chris Morocco says. “In an ideal world, it’s evenly, beautifully browned, but the ambient heat of an oven is just not going to make it crispy.” With spatchcocking, he explained, the bird has gone from being three dimensional to a two dimensional, which means more of it can get contact with the heat source: a piping hot cast-iron skillet sitting atop a direct flame.
, or whatever oven-safe heavy object you have on hand—is putting extra pressure on the bird to keep all that skin against the pan the whole time.The other advantage is that the entire cooking process takes about half the time. It gets about 15 minutes on the stove and then, flipped to the other side , 20 minutes in the oven. I was worried about the chicken drying out with no backbone in it, but Chris says there’s actually less of a chance that will happen.
Suddenly, making a whole bird on a weeknight becomes possible. Don’t get me wrong though: There’s still a place in my heart for a totally time insensitive Sunday roast. But a quick post-work stop at the market and less than an hour of cooking time? Wednesday night chicken dinner, here I come.
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