SPAT HCOCK HOW TO
SPAT HCOCK SKIN

The other reason is when you marinate the chicken the marinade has more surface area to penetrate leading to more flavour in the finished product. This is very helpful when barbecuing or even oven roasting the chicken.

This is done for a few different reasons, the main reason is that it helps to cook the chicken faster and more evenly. Spatchcock is when you remove the backbone from a chicken and flatten it.

SPAT HCOCK HOW TO

However, today, in part because it is a long weekend and in part, because someone asked for this post, we are going to look at how to spatchcock a chicken, what that means, and why you should know how to do this. Generally, on Monday, we look at a recipe that can be made fairly quickly. Today we are going to do something a little different on the blog. Let rest at least 5 minutes before serving.Good morning everyone and happy Victoria Day. Bear in mind that the chicken will continue to cook while it rests. Once it reaches 160F, remove the pan from the oven and set aside to rest. Transfer it in the skillet, uncovered to the pre-heated oven.Ĭook the chicken for about 30-35 minutes in the oven until the internal temperature reads 160F when checking the inside of the chicken breast with a thermometer. Add the remaining mustard mixture liberally on top of the chicken (photo 2 below).Ĭook 5 minutes until the chicken starts to brown. Then place the chicken skin-side up in the cast iron pan. Add a thin layer of oil, if necessary - if your pan is already well seasoned you may not need additional oil.Īdd about a quarter of the remaining mustard mixture to the non-skin side of each chicken half (photo 1 below). Heat your cast-iron skillet on the stove on a medium-high heat. See photos below for the easiest points of entry to insert the marinade

SPAT HCOCK SKIN

Then put two tablespoons of the mustard mixture under the skin of each thigh. Having already spatchcocked the chicken, put two tablespoons of the mustard rub mixture under the skin of each breast. Mix all the ingredients (photo 1) for the mustard rub mixture in a bowl until completely combined (photo 2). You'll be happy you did! How to Make this Mustard Chicken Also, make sure you get a 12' skillet and not something smaller. If you are looking for an inexpensive option, then the Lodge cast iron skillet ($35) is wonderful.

You want to take it out of the oven at 160-163F so it can come to temperature (165F) while it rests.Ĭast iron pan - I use this Finex cast iron with lid ($280). Instant read thermometer - the best way to know your chicken is done cooking. The recipe also works with just Dijon mustard. Mustard - I use a combination of Dijon mustard and whole grain mustard (half and half). Soy sauce - you can substitute with coconut or liquid aminos. Hot sauce - I use Valentina, but you can use any hot sauce you have in the refrigerator. Getting the marinade under the skin of the mustard chicken brings the flavor punch straight to the chicken meat, and tenderizes it at the same time. It also makes it much easier to evenly spread all your seasoning and marinade over the meat.Ĭooking the spatchcock chicken in the cast iron pan without a lid distributes the heat evenly throughout the chicken causing it to cook very evenly, while allowing the skin to crisp up wonderfully. Spatchcocking any poultry (in this case chicken) cuts the cooking time in half. 7 Spatchcock Cast-Iron Mustard Chicken Why this Recipe Works

Spat hcock