Chef's Quick Tip: Spatchcocked Pastured Chicken
This week, Mike Geller from Mike's Organic shows Tina Redwine how to make natural and organic recipes.
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Mar 6, 2020, 3:36 PM
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Updated 1,775 days ago
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977ds agoThis 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 Geller/Founder
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