Spatchcock chicken

NOTES

1. From the New York Times Cooking 101 series (subscription may be required). There is also a video with tips about how to shop for and prepare a chicken. The video starts around minute 1:45 in this segment on chicken.

2. Our version of this recipe uses a store-bought chicken that is already spatchcocked (splayed out). To learn how to spatchcock a chicken on your own, watch the video.

3. Be sure you use a stainless steel cooking rack in the oven. It will tolerate high heat and is non-reactive.

4. Use either Diamond Crystal flakey salt or Morton's kosher salt and avoid sea salt per the explanation in the above video.

5. It simplifies the process if you prepare the chicken the night before with the dry rub and cook it the next day.

6. Prepare more dry rub than you think you’ll need for easy sprinkling and to avoid cross-contamination later when you start handling the chicken. DO NOT USE THE COPPER RACK. Salt interacts with copper. Dry it and cook it on stainless steel.

7. Leftover chicken can be used in chicken fried rice or chicken and pastry.


INGREDIENTS

1/8 cup flaky salt like Diamond Crystal or Morton's Kosher Salt
Freshly ground pepper, maybe as much as 1/2 tsp
Spatchcocked chicken
Neutral oil/fat like avocado or safflower or ghee
Aromatics (fresh or slightly wilted/on-the-way out), such as a full bunch of green onions left whole or broken in two; a bunch of parsley left whole; sliced onion; 4-8 sprigs of thyme or other fresh herbs; sliced citrus (placed on top of the other items)
High-heat parchment or foil

PREPARATION

FOR BOTH ADVANCE PREP and SAME DAY COOKING

1. Make the salt-and-pepper dry rub, set it aside, and prepare your setup ahead of time to prevent the spread of raw chicken bits and contaminating surfaces.

2. Have multiple sheets of loose paper towels ready and kitchen shears or a sharp small knife handy. Pat both sides of the chicken dry with paper towels, as well as under any folds.

3. After patting the chicken dry thoroughly with paper towels, place high-heat parchment or foil on a rimmed cookie sheet with a wire rack on it.

4. Evenly and generously sprinkle the salt and pepper mixture all over the chicken and place it on the wire rack on the cookie sheet. NOTE: Plan to place the chicken on the rack and in the oven so that the legs will be closest to the back wall, where it is hottest.

5. Unless you are cooking right away, refrigerate uncovered for 6 to 24 hours.

6. If you are cooking right away, or when ready to cook, place the oven rack in the medium position, heat the oven to 450 degrees, and arrange a bed of aromatics on a stainless steel wire rack on which the chicken will sit (see ingredient list for ideas).

7. Use kitchen shears or a small sharp knife to cut a slit in the "webbing" of the wing to help the wing unfold while cooking.

8. Rub the chicken with the oil and roast at 450, with the legs pointing to the back, until an instant-read thermometer registers at least 160 degrees at the thickest part of the breast and leg, or the juices run clear when pierced with a knife at the leg joint, 40 to 45 minutes.

9. Let rest, uncovered, for 10 minutes to allow the juices to redistribute, then carve and serve.