Dan's Spatchcock Chicken

From his YouTube channel

Notes: He says to buy an air cooled chicken. Trussing it pulls the legs away from the breast and allows all the skin to be exposed to the heat.

Quantities are estimated!

Ingredients

One chicken, spatchcocked

Kosher salt (1 tsp per pound of chicken)

Butter

Shallot

Garlic

Thyme, minced

1 C Chicken broth

Dijon mustard

Instructions

Use your fingers to loosen the skin from the meat at the breast and leg portions. See video. 

Using a metal skewer, poke holes in the skin at the top breast and thigh fat pad.

Starting with salting under the skin, salt the chicken on the top, bottom, and under the skin that gets pulled away from the meat.

Truss the legs together, and refrigerate uncovered for 12-24 hours.

Oven to 400.

Take the chicken out and coat with melted butter.

Place a 12-inch skillet on high heat. Once you see smoke, in goes the bird, skin side up. Immediately place in the preheated oven, and cook to 150 F in the breast.

Take the chicken out of the oven, and pan, and let it rest for at least 15 minutes.

Make the pan sauce.

Pour off all but 1 T of the chicken fat, and turn the heat to medium low. Add the shallot, garlic, and minced thyme. Let the shallot and garlic soften, and the thyme bloom. Add the mustard and chicken broth and scrape up the fond. Reduce to 3/4 C, which should take just a few minutes.

Finish with 2 T butter and sherry vinegar.