Recipes
4 min read
Spatchcock chicken, golden skin
One bird, backbone out, skin side up. The short shows the gesture. This page is the cook.
Not medical advice. A kitchen note.
Meat
1 whole chicken, about 1.6 kg
40 g butter
Salt
Method
Cut along both sides of the backbone and take it out. Open the bird and press the breastbone so it lies flat. Salt the skin and the inside. Butter on the skin.
Heat the oven to 220°C. Lay the bird skin side up on a cast-iron tray. Do not move it.
Cook
About 35 to 40 minutes. The joint runs clear and the skin is golden and blistered. Rest 5 minutes, then cut through the breast.
Per quarter: protein 40 g, fat 28 g, carbs 0 g, about 420 kcal.
The process, in brief
The clip is the look over the shoulder: bird opened flat, butter on the skin, knife through the breast. It is not the whole cook. Paste the Short under this line.
CARNIVORE KITCHEN · Switzerland