Chef's Quick Tip: Spatchcocked Pastured Chicken

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This week, Mike Geller from Mike's Organic shows Tina Redwine how to make natural and healthy recipes. 

Spatchcocked Pastured Chicken

Ingredients 

1 Pastured Chicken approx. 4-5 lbs

1 Lemon, Sliced into 4 wedges

3 tbsp olive oil

2 Tsp Spice Rub or Salt and Pepper

Ingredients 

  • The night before- Remove chicken from packaging.
  • Rinse Chicken and pat dry
  • Place chicken, breast side down, on a cutting board. Using sharp kitchen shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.)
  • Turn chicken breast side up, open underside of the bird, and crack the breastbone so the chicken lays flat
  • Place chicken in a large rimmed baking pan. Tuck wing tips under chicken AND ALLOW TO REST UNCOVERED IN FRIDGE OVERNIGHT
  • Remove chicken from fridge 2 hours before putting in oven
  • Season the bottom of the chicken with your favorite spice rub or fresh herbs and drizzle with good olive oil
  • Place lemon wedges under chicken
  • Flip the chicken and season/oil the top
  • While chicken is coming to room temp, pre-heat oven to 450 degree
  • Roast chicken for approximately 30-45 minutes or until white meat registers 160 and dark meat registers 170
  • Remove from oven and allow to rest for 15 minutes to continue cooking and allow juices to settle
  • Carve and enjoy!

 

Contact:

Mike’s Organic

Mike Geller/Founder

 

 

 

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