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Roasted Apple Cider Spatchcock Chicken
This roasted apple cider spatchcock chicken is the perfect fall meal. Covered in warm fall spices, this chicken is spatchcocked for quicker, more even roasting and is finished with a delicious apple cider gravy. #spatchcock #spatchcockchicken #spatchcockchickenrecipe #ovenroastedchicken | recipesworthrepeaitng.com
Spatchcock Roasted Chicken
One of the simplest dinners I make is a roasted spatchcock chicken. If you have never eaten this, you're missing out. Basically, spatchcocking is a method of preparing the chicken for cooking. The method involves removing the backbone from the tail to the neck so that the chicken can be opened out flat (also referred to as butterflying). When you prepare the chicken this way, it results in a shorter cooking time. It also allows for easier access to the cavity and exterior of the chicke…
NYT Cooking: Spatchcocking (also called butterflying) a chicken helps it to roast more evenly and much more quickly, giving you perfectly tender, juicy meat with golden skin. This one is slathered with herb butter, making it extra fragrant. (If you have any herb butter left over, freeze it, then use it on steaks or fish or roasted potatoes.) Pulling out a well-flavored compound butter is one of those cheffy...
NYT Cooking: I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.