Chef's Quick Tips: Spatchcock chicken

This week, Chef Sam Masler, the Butchery Education Manager at Fleisher's Craft Butchery, shows Tina Redwine how to make a Spatchcock chicken.

News 12 Staff

May 18, 2021, 12:49 PM

Updated 1,105 days ago

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This week, Chef Sam Masler, the Butchery Education Manager at Fleisher's Craft Butchery, shows Tina Redwine how to make a Spatchcock chicken. 
Garlic Herb Butter
½ stick butter, 4 garlic cloves minced or pressed, 4 tablespoons of your favorite herbs minced (I like thyme, rosemary, parsley) 
Let butter come to room temperature and add the garlic and herbs
Mash with a fork until combined
Leave uncovered in fridge for at least and hour for crispy skin
Take out of fridge for 30 minutes prior to cooking
Season with salt and pepper and spread garlic herb butter under skin
Allow the grill to preheat to 400- place chicken on indirect heat (either top shelf or off direct flame) skin-side up. Roast for 45 minutes or until internal temperature reaches 165. .
Tips:
Don’t ever wash chicken
Sausage and Peppers
Caramelized Onions and Peppers 
Sweet or Hot Italian Sausage 
Fresh Roll
Grainy Mustard
Tips: 
Heat sausage low & slow
You can place the links on the grill as it preheats or place them on the coolest part of the grill. Sausage takes a bit longer to cook than many people think, but the slower you allow it to come up to temperature, less likely it is to burst open and dry out. Most 1/3rd lb links take about 15-20 minutes to cook. Links will be bouncy to the touch and the internal temperature will be 165 when done. 


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