How to Cook Spatchcock
One of the main reasons why you should learn how to cook spatchcock is because this type of chicken is characterised by its delicate flavours and texture, making it one of the most popular choices when it comes to poultry. Aside from the texture and the flavour, spatchcock is also very easy to prepare and cook, which is great news for beginners that want to learn how to cook spatchcock.
Also called spattlecock, spatchcock is a young chicken that has been prepared to make cooking – whether roasting or grilling – easier. Traditionally, young chickens were butterflied (a preparation where the backbone and sternum of the bird is removed prior to flattening the bird out) for faster cooking. This is why the name spatchcock has come to mean both the manner that the bird is prepared in and the age of the chicken itself.
Roast Spatchcock with Lemon & Garlic Butter
Here’s a quick and easy recipe that you can try out if you’re really keen to learn how to cook spatchcock. It’s a fast recipe that uses only a few ingredients. So if you’re attempting to learn how to cook spatchcock for the first time, this is the recipe to try out first:
- 4x500g spatchcock, butterflied
- 2 tbsp olive oil
- 2 bunches of carrots, trimmed and halved
- 2 tbsp thyme
- 2 lemons, finely grated
- 2 cloves of garlic, finely chopped
- 3 leeks, trimmed and quartered
- 100g softened butter
- flat-leaf parsley, bunch
- Preheat the oven to 220 degrees Celsius.
- In a large roasting pan, combine the carrots, olive oil, half the rind from the lemons, and half the thyme. Season this to taste and then place the roasting pan in the oven while you prepare the spatchcock.
- In a small bowl, combine the butter, garlic, the other half of the thyme, the remaining lemon and season to taste.
- In a frying pan, heat half the garlic butter over medium-high heat. Then add the spatchcock skin-side down and cook until browned. This will take less than five minutes so make sure to keep watch while the spatchcock is cooking.
- In the large roasting pan, add the leek and dollop the vegetables with the remaining garlic butter. Place the vegetables in a wire rack over the pan.
- Place the spatchcock, this time, skin-side up on the rack and roast.
- Baste occasionally with the remaining garlic butter.
- Do this until the spatchcock is cooked through and the vegetables are all tender. This will take anywhere between 15 to 20 minutes.
- Stir in parsley and the lemon juice through the vegetables and season to taste.
- Halve the spatchcock and while still hot, serve with vegetables and pan juices.