Wednesday, February 28, 2024

Juicy Spatchcock Rooster – Have compatibility Foodie Reveals


Learn to spatchcock a hen after which roast it to perfection. This spatchcock hen recipe leaves you with the juiciest herbed hen meat and tremendous crispy pores and skin.

Spatchcock chicken on a platter.

There are such a lot of other ways to organize hen. Now we have such a lot of scrumptious hen recipes on FFF. We like hen thigh recipes, simple hen breast recipes, hen casserole recipes and the whole lot in between.

What’s a spatchcock hen?

A spatchcock hen is a technique of cooking a complete hen the place you take away the backbone so as to butterfly the hen and prepare dinner it quicker. Spatchcock hen is also known as butterflied hen; they’re one in the similar.

When it comes too getting ready a complete hen we’re massive fanatics of spatchcock hen! Why spatchcock hen?

  • Spatchcock hen is one of the simplest ways to finally end up with crispy hen AND juicy meat.
  • You get a fair roast whilst you spatchcock a hen as a result of the whole lot is laid flat.
  • Since the hen is flat on a baking sheet or cooling rack, the prepare dinner time is quicker.
  • Because the hen is already flat, it’s more uncomplicated to carve after it’s roasted.

PS: take a look at our spatchcock turkey recipe for an identical flavors!

Raw spatchcock chicken on a platter.

Find out how to Spatchcock a Rooster

Don’t be afraid to spatchcock your hen. It’s SO a lot more uncomplicated than you suppose! There are in point of fact best 2 steps to get your spatchcock hen flat.

Lower out the backbone

Ahead of taking out the spine of the hen, be sure you have a couple of very sharp kitchen shears or poultry shears. It makes the this complete procedure more uncomplicated than the usage of a knife.

You probably have a pointy kitchen shears, position the hen flat on it’s breasts. Ranging from the again of the hen, minimize alongside one aspect of the backbone of the hen. Then, repeat at the different aspect of the backbone.

As soon as the backbone is totally got rid of, the hen will have to fall open.

Rooster interior temp

In line with the USDA, the protected cooking temperature for poultry is 165ºF.

Let rests: Keep in mind that after cooking hen let it leisure for five mins in order that the inner temperature can proceed to upward push round 5ºF.


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Flatten the Rooster

Once you have got rid of the backbone from the hen, turn the hen over and unfold the hen out in order that the hole of the hen is dealing with the flat floor.

Position your hand at the center of the hen and press down in order that the breast bone breaks and the hen is flat at the floor.

That’s it! You’ve spatchcocked a hen! Now it’s time to taste and roast the hen.

Dry rub on spatchcock chicken.

Don’t Skip the Dry Rub

Upon getting spatchcocked the hen, it’s time to rub the hen with dry rub. The use of a dry rub at the hen pores and skin is helping taste and crisp up the hen pores and skin. Listed here are the spices you want (those spices are similar to the spices in our dry rub for hen recipe).

Be happy to combine those spices in combination in a small bowl, or in a Mason jar in case you’re making a big batch to save lots of for later.

  • Garlic powder
  • Chili powder
  • Cumin
  • Dried thyme
  • Flooring mustard
  • Dried basil
  • Flooring black pepper
  • Crimson pepper flakes
  • Sea salt
  • Paprika
  • Brown sugar

Ahead of rubbing this dry rub at the hen, rub a teaspoon of salt underneath the hen pores and skin at the hen meat. Then, combine the entire spices in combination and rub the dry rub in every single place and underneath the hen pores and skin.


After the hen has been rubbed with spices, refrigerate the hen exposed for a minimum of 2 hours (or in a single day for easiest effects).

Refrigerating the hen is helping the spices in point of fact soak up into the surface and is helping to dry out the surface of the hen (which makes it highest for crisping).

Don’t Skip the Baking Rack

That is vital! Don’t skip the twine rack that the hen is baked on. Baking the hen flat on a rack inside a rimmed baking sheet is the most important to crispy pores and skin!

Onion and thyme on a baking sheet.

Find out how to Make Roasted Spatchcock Rooster (Fast Information)

  1. Get ready a baking sheet for the spatchcock hen.
  2. Take away extra moisture from the hen with a paper towel.
  3. Butterfly the hen.
  4. Rub the spatchcock hen with a dry rub.
  5. Refrigerate the hen.
  6. Roast the spatchcock hen.

The Secret to this Spatchcock Rooster

This spatchcock hen has a scrumptious taste secret—> the sauce! To make the scrumptious sauce for this hen you set tin foil at the baking sheet after which position onion, garlic, contemporary thyme, white wine, broth, and olive oil at the baking sheet.

The hen will roast above those elements on a steel rack and the entire hen drippings will drop onto the tin foil.

After the hen has roasted, you’re going to take this scrumptious sauce that has been simmering within the oven position it in sauce pan and upload 1 cup of broth and simmer the whole lot in combination.

While you serve the hen, pour the sauce over the hen for an awesome taste blast of deliciousness.

A raw spatchcock chicken on a making sheet.

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Spatchcock chicken on a making sheet.

Spatchcock Rooster Pointers + Methods

Spatchcock hen vs. butterfly hen?

Spatchcock hen and butterfly hen are the similar factor. Butterfly is only a fancy phrase for spatchcock.

What’s the interior temperature of a spatchcock hen?

The temperature advice for poultry is 165ºF. We love to take our hen out round 160ºF, let it sit down, and it continues to prepare dinner for some time and then leaves you with a juicy spatchcock hen.

Meal Prep Leftover Spatchcock Rooster

Something we adore about spatchcock hen is that there are most often leftovers! Retailer the hen in an hermetic container for as much as 5 days within the fridge and use the spatchcock hen in salads, soups, or any of your favourite hen recipes!

Spatchcock chicken on a platter.
Spatcock chicken on a platter

Spatchcock Rooster Recipe

Learn to spatchcock a hen after which roast it to perfection. This spatchcock hen recipe leaves you with the juiciest hen and the crispiest hen pores and skin.

Prep:2 hours

Prepare dinner:45 mins

Overall:2 hours 45 mins

Fats 24

Carbs 5

Protein 56


  • 3 – 4- lb. complete hen
  • 1.5 teaspoon salt separated
  • 3 tablespoons olive oil separated
  • ½ white onion chopped
  • 4 cloves garlic peeled and smashed
  • 10 sprigs contemporary thyme
  • ¼ cup dry white wine
  • 1.5 cups broth any type (separated)
  • 2 teaspoons lemon juice
  • 2 teaspoons cornstarch


  • First, get ready the hen seasoning. Combine in combination all spices and put aside.

  • Subsequent, take away the hen from the packaging and position the hen on a blank, dry reducing board. 

  • Take away extra moisture from the hen with a paper towel.

  • To spatchcock the hen, set the hen breast-side down on a reducing board and use very sharp kitchen shears to start reducing down one aspect of the backbone during the ribs after which repeat at the different aspect of the backbone. Discard the backbone. 

  • Turn the hen over onto the hen breasts and use your palms to press at the center of the hen urgent down firmly to flatten the hen. 

  • Position the hen on a big plate and moderately separate the hen meat from the hen pores and skin along with your hand. 

  • Sparsely rub 1 teaspoon salt at the hen meat underneath the surface being certain the hen meat is roofed with salt. 

  • Subsequent, season the entire hen with the all goal hen seasoning. Be certain that the entire hen is roofed (pores and skin, legs, thighs, and so forth.). Then, refrigerate the hen for a minimum of 2 hours or in a single day.

  • When you’re in a position to prepare dinner, preheat the oven to 425ºF and line a baking sheet with aluminum foil. 

  • Take away the hen from the fridge and let it come to room temperature. 

  • Position the onion, garlic, thyme, white wine, ½ cup of broth, and 1 tablespoon olive oil on most sensible of the aluminum foil and sprinkle with the rest ½ teaspoon salt.  

  • Position a steel rack on most sensible of the foil and greens and moderately position the entire hen flat on most sensible of the steel rack breast-side up. 

  • Rub the hen with the extra 2 tablespoons of oil. You’ll want to in point of fact therapeutic massage the oil into the hen. 

  • Position the hen within the oven and bake at 425ºF for 35-45 mins or till the entire hen has an interior temperature of a minimum of 160º. Remember to take the temperature on the thickest portions.

  • Take away the hen from the oven and let the hen leisure for a minimum of quarter-hour. Your hen will have to proceed to prepare dinner 5ºF to make the inner temperature 165ºF.

  • Whilst the hen is resting, get ready the sauce. Upload the entire cooked greens, liquid, and herbs from the ground of the pan right into a small saucepan along side the remainder of the broth (1 cup). 

  • Deliver the sauce to a boil after which flip the warmth to medium/low and upload the lemon juice. 

  • Then, moderately sprinkle the cornstarch into the sauce and whisk. Let the sauce prepare dinner over medium warmth till thick. Take away from warmth and discard the herb stems. 

  • Carve the hen and serve with the sauce. 

Diet details

Energy: 475kcal Carbohydrates: 5g Protein: 56g Fats: 24g Fiber: 1g Sugar: 1g

Images: pictures taken on this put up are by way of Erin from The Wood Skillet.


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