Spatchcocked Chicken

Posted on February 18, 2014 by AnnieRie

Thanks to Steve Raichlen with his Grilling cookbooks I learned to spatchcock a chicken.

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Cutting it open along the backbone, and spreading it out in a baking pan. Guaranteed to give you maximum skin browning, while keeping the fragile white meat of the chicken moist.

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We have a few more whole chickens from our organic CSA source, Lancaster Farm Fresh.

We picked up our CSA in Columbia, near the Robinson Nature Center. I got a chicken share last fall. These Freedom Ranger free range chickens have an incredibly rich taste. Well worth the time to roast these chickens.

They will show up in a few meals this week. Roasted chicken. Chicken noodle soup. Stock that will be brought out for some risotto.

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I love making this rich, thick deeply flavored stock from the bones, gizzard, heart and lots of excess chicken skin.

What’s not to like? Chicken is such a versatile ingredient.

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hocofood@@@

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About AnnieRie

Retired, I am following my dream of living in quiet western Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy, mostly supporting grounds, gardens, programs and activities. I love the things we do, particularly supporting events that show children all the wonders of nature, and the agricultural connection to their food.

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