| Spatchcocking, besides being a word that makes us giggle, is a method of preparing chicken for grilling or roasting by removing the backbone and sternum of the chicken and flattening it – It’s also called “butterflying” and it’s easy! The advantage to spatchcocking is a much faster cooking time while still producing a moist, flavourful bird. To spatchcock a chicken you’ll need a sharp knife, kitchen scissors or, even better, poultry shears. Poultry shears are specially designed scissors made to safely cut through the meat and bones of chicken and other poultry. With their large handles and curved blades they are perfect for spatchcocking chicken and can be found at most kitchen and houseware stores. You’ll also need a sturdy, good sized cutting board for cutting and carving. Watch this video from Chicken.ca on how-to spatchcock a chicken and don’t forget check out our featured spatchcocking recipes below. |  | | This chicken is not afraid of a little heat! Using three kinds of hot spice and one hot sauce this bird is definitely alive with flavour. A tangy dipping sauce, made from a mixture of freshly squeezed orange juice, cooking juices and even more spice, is the perfect complement to the piquant chicken. Serve with a homemade slaw or grilled veg for a healthy, tasty meal. |  | - 2 Tbsp butter, melted
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 Tbsp hot sauce
|  | - 1 tsp garlic salt
- 3 lb whole chicken
- 2 cups orange juice
- 1 tsp red chili pepper flakes
| |  | - Preheat oven to 425°F (220°C) or barbecue to medium. In a small bowl, stir butter with all the seasonings.
- To flatten chicken, turn breast side down on a cutting board. Using a knife or kitchen scissors, cut out the backbone and discard. Remove excess fat. Turn breast side up. Cover with a piece of waxed paper. Press down on the the breast bone or smash with a heavy frying pan to break the bones and even the thickness of the chicken.
- ROAST: Choose a rimmed baking dish large enough to hold the flattened chicken, such as a 9 x 13 inch (2 L) dish, and generously oil the pan. Spoon about two-thirds of the spice butter on the breast side of the chicken and rub all over the top side of the bird. Place chicken in the pan, spice-coated side down. Rub bone side with remaining spice butter, particularly on the chicken flesh. Pour orange juice in the pan around the bird and sprinkle chilies in the juice. Cover the underside of a large cast iron frying pan or metal pan, about the same size as the chicken, with foil. Place on top of the chicken. Weight down with a brick or heavy oven-proof object.
- Bake in the 425°F (210°C) oven for 20 minutes. Turn chicken skin-side up and re-place pan and weights. Bake 15 minutes. Remove weights and pan. Continue roasting until skin is golden and an instant read thermometer inserted in the breast reaches 185°F (85°C), from 10 to 15 minutes. Remove from the pan and let sit 5 minutes before carving. Use juice mixture as a dipping sauce.
- BARBECUE: Turn chicken breast side down on board. Rub half the spice butter over the bone side of the bird. Move to a plate for carrying to the barbecue, placing breast side up. Rub the rest of the spice butter over the breast side.Place chicken, breast side up, on the barbecue grill. Weigh down with a foil-covered brick or foil-covered heavy cast iron frying pan.
- Close lid and barbecue on medium for 20 minutes. Remove the brick. Turn chicken. Replace foil on the brick and place on the chicken again. Continue grilling, covered, until chicken feels firm when pressed and an instant read thermometer inserted in the breast reaches 185°F (85°C), from 15 to 25 minutes. Remove to a cutting board and let sit 5 minutes before cutting into serving size pieces.
- For a dipping sauce, combine juice and chilies in a wide frying pan. Boil until as thick as you like.
| | Grilled Flattened Chicken with Spicy Roasted Corn
This chicken dish is so simple to make yet chock full of flavour that your family will think it took hours to prepare. The spicy corn is the perfect accompaniment to the herbed chicken. | | Butterflied Herb and Lemon Grilled Chicken
Courtesy of the National Chicken Council this chicken recipe pairs traditional herbs with cilantro, also known as fresh coriander or Chinese parsley, for a zesty take on a classic. |  | | Meet Our New Brand Ambassadors
This year, Chicken Farmers of Canada has introduced 3 new Brand Ambassadors, Lynette, Wendy and Stacey – wonderful bloggers whom we like to feature and who write things about us, too. Want to know more about our Chicken ambassadors? Check out our blog for more info! |  | | Chicken Lovers Quiz
Test your Chicken IQ! Do you know how much chicken the average Canadian consumes each year? Do you know where fresh chicken comes from in Canada? Think you know the answers? Then take this chicken quiz and find out. You might be surprised! | |
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