Spatchcock Chicken Dinner
Class Guide
Estimated Run Time: 2 hours
Equipment List:
Apron
Kitchen Towels
Measuring Spoons
Measuring Cups
Chef Knife
Cutting Board
Serving Spoon
Rubber Spatula
(2) Metal Sheet Trays
(2) Wire Racks
4x Mixing Bowls
Recipes
Simple Spatchcock Chicken
Yield: 4
Prep time: 20 MinCook time: 1 HourInactive time: 1 HourTotal time: 2 H & 20 M
Ingredients
Ingredients
Instructions
Instructions
- Preheat the oven to 350°F.
- Using a heavy knife, remove the backbone of the chicken. Sit it up on its haunches and begin the backbone removing cut to one side of the spine. Stay within 1” of the spine from top to bottom. Repeat on the other side.
- With the backbone removed, lay the chicken skin side down on its front. Cut a ½” groove in the back of the keel bone (sternum). This will help the chicken to lay flatter on the tray as it bakes.
- Flip the chicken open on it’s back and gently depress it flat to the board. The keel bone will pop and split evenly down the middle if you did the last step correctly.
- In a small bowl, mix the butter, herbs and salt. Using your fingers, take small amounts of the herb butter and rub it underneath the skin. Evenly distribute the butter as best you can.
- To hold the chicken in the same position while it cooks we need to secure the legs to the body and tuck the wings in. Using 3 long bamboo* or metal skewers pierce the chicken laterally at the thickest part of the breast, the upper thigh, and lower thigh. Fold the tips of the wings over the topmost skewer. Adjust the chicken across the skewer so that it lays flat and looks even on both sides.
- Lay the spatchcocked chicken skin side up on a sheet tray equipped with a wire rack.
- Bake in the oven until the skin is golden brown and the chicken has reached an internal temperature of 155F at the thickest part of the breast. This should take 45 minutes to an hour.
- Remove the chicken from the oven and tent it with aluminum foil. Allow it to rest covered for 10 minutes.
- Cut the chicken into quarters and serve.
Notes
*Make sure to soak the bamboo skewers in water for an hour prior to using them. That way they won’t burn while baking.
Nutrition Facts
Calories
459Fat
32Sat. Fat
13Carbs
0Fiber
0Net carbs
0Sugar
0Protein
41Sodium
1158Cholesterol
162
Roasted Garlic Potato Wedges
Yield: 4
Prep time: 10 MinCook time: 40 MinInactive time: 45 MinTotal time: 1 H & 35 M
Ingredients
Instructions
- Cut the potatoes lengthwise into 8 wedges.
- Place the wedges into a bowl and toss with the salt. Make sure to get salt on all sides.
- Let the wedges sit at room temperature for 20 minutes. During this time the salt will draw out a lot of excess moisture that will pool at the bottom of the bowl.
- Drain the salted potatoes and dry them. I do this by taking some paper towels in each hand and patting all the wedges until they’re reasonably dry.
- Grate 5 cloves of garlic using a Microplane, garlic press or the finest part of a box grater. Combine the garlic with the oil.
- Toss the wedges in the garlic oil.
- On a sheet tray equipped with a wire rack and parchment paper, lay out the wedges.
- Bake in the oven at 350F for 20 minutes. After 20 minutes rotate the tray and bake for another 20 minutes or until they are golden brown and crispy.
Nutrition Facts
Calories
447Fat
18Sat. Fat
1Carbs
65Fiber
7Net carbs
58Sugar
3Protein
8Sodium
5031Cholesterol
0.00
Tuscan Kale Salad
Yield: 4
Prep time: 20 MinTotal time: 20 Min
Ingredients
Ingredients
Instructions
- Wash and destem the kale leaves. Thinly slice the kale and set to the side.
- With the radicchio cut the head in half and remove the heart with a wedged shaped cut. Cut the halves into thirds and break it up into individual leaves.
- Toss the kale, radicchio and pears with the lemon juice, zest, oil, salt and pepper.
- Garnish with the dried cranberries and chevre.
Nutrition Facts
Calories
326Fat
20Sat. Fat
6Carbs
32Fiber
5Net carbs
28Sugar
23Protein
8Sodium
775Cholesterol
13