In preparation for Thanksgiving this year I am brushing up on my Spatchcock technique. After watching a Kenji video about making the perfect Spatchcock Turkey I am prepping a few small chickens in advance to get my technique down. If you haven’t seen this video take a look:
I took care to brine my chicken for about 6 hours before cooking. After removal of the back bone I flattened the chicken out over onions and cubed butternut squash. I cooked this in the oven with high heat at 450 for about 30 minutes until the breast and leg meat hit their appropriate temps. I removed the chicken to rest and continued roasting the vegetables for a few additional minutes.
I also prepped some cous cous for an additional side as well. The results are fantastic. The chicken comes out perfectly cooked – completely done dark meat with moist white meat. I can’t wait for Thanksgiving to try this with a Turkey!!!!