Roast chicken


I like to prepare chicken in this Spatchcock manner so that breast and thigh meats are evenly cooked in the same time, and skin is crispy everywhere.



1. Cut chicken below both sides of chest up to wing bone, open up and press to flatten a little bit.

2. Rub salt and white pepper all over, marinate for an hour. Bake at 200˚C until cooked, around 30 minutes.

2 comments:

  1. LL3 June 2014 at 20:19

    Very interesting method. I've never seen a chicken roasted like this.
    My concern is whether this will accelerate the lost of moisture.
    Will the meat be as juicy as roasted whole?

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  2. 鄭立勳4 June 2014 at 00:17

    Hi Leo,
    When we roast a chicken whole, it has to be turned a few times in order to cook evenly, so cooking time will be longer than this spatchcock method.
    The cuttings are on the sides, so both breast & thigh parts are reasonably well covered, with shorter cooking time, the meat of both parts are still juicy.
    Try it and check it yourself. Happy cooking.

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