Friday, April 21, 2006
To Spatchcock a chicken means to remove the backbone and flatten it out for cooking. This technique exposes more of the chicken to the dry hot oven and gives you more crispy skin while cooking the chicken quickly. Here, the bird is rubbed with a chile-cinnamon rub and an herb-garlic oil. It is from Fine Cooking issue #47, a recipe from chef Stephen Pyles. The rub and oil are also applied under the chicken skin to flavor the meat. I served mine with a corn bread pudding (from Alton Brown) and some broccoli. The corn pudding is a delicious but very rich.