Chef Steps Spatchcock Chicken Video: A New Twist on an Old Technique

[richinlbrg]

Thank you, Kathryn! Very interesting. Will try it shortly.

Like you, I’ve never seen the ranch in this container!

[jharner]

Thanks for the info video. I love spatchcock chicken, but this takes it to a new level

[Bkhuna]

Don't toss the breastbone. Those are a delicacy in Japanese yakitori shops. Grilled and then served with a sprinkling of shichimi togarashi.

[holehogg]

I deboned a whole chcken a week ago for a first time try, and it would have been a whole lot easier If I'd seen this post then. Thanks Mam, just got inspired so I'm off to the shop shortly to pick up a bird to try this out. Little gusty here today so will more than likely end up in the oven. Will see how adventurous I feel later on. ☺

[holehogg]

Didn't go as easily and quickly as it's done in the video, but worked out fine in the end.

[FireMan]

For those just a wee bit health conscious the Hidden valley seasoning has MSG & soy as main ingredients along with Natural Flavors.

[jjdbike]

I've made this recipe. The ranch chicken is fantastic. Few drawbacks, the potatoes didn't cook great - they broke down before browning. Also without some of the bones, the chicken took a little finesse to remove from pan without it falling apart.

really liked using the ranch powder though, I've been experimenting with other seasoning powders as well. Zesty Italian mixed with flour for chicken cutlets in the first step of egg - bread - fry was great

Thanks for the input.
What do you think could be done differently to improve the outcome of the potatos?
JD

[Pobeque]

jjdbike This post is from almost 6 years ago.....2 kids and a whole lot of cooking later, I have no idea about the potatoes. Could've used the wrong type, could've overcooked them in the par boiling part. Sorry I can't help you

[jjdbike]

I know, I know. There are zillions of how-to-spatchcock-a-chicken videos out there. But I've never seen one spatchcocked and scored quite like this one.

https://www.youtube.com/watch?v=h97l...ature=youtu.be

They slice the legs and thighs from the back to make them lay more flat to encourage even cooking: they remove the rib bones, the keel (breast) bone, and a few other bones here and there. Of course they make it all look so easy with their super sharp knife.

The video was embedded in a recipe for making Ranch (roast) chicken on a bed of smashed parboiled 1-inch potatoes, which actually sounds pretty delicious. The bird is sprinkled with ranch dressing powder just before roasting (dry brining with the salty powder will apparently make the surface of the bird gummy). Here's a recipe link but I think it will only open for paying (Studio Pass) members:

https://www.chefsteps.com/activities...untertop-ovens


Anyway, enjoy the video. I did.

Kathryn

Thanks for posting this fzxdoc !
It seems easy and delicious. I will definitely try this.
For those of us without the studio pass, are you able to fill in the rest of the roasting directions please?
JD

[jjdbike]

made this recipe several times. I like the addition of bacon grease though. I make bacon ranch rotisserie chicken too.

Interesting texastweeter ,
How would you use bacon grease in this recipe? May I assume that it adds some salty smoky richness to the flavor profile?
JD

[fzxdoc]

Here's the recipe, jjdbike , along with some notes I made for the first three cooks:

Ingredients

1 Chicken
2 Ranch dressing powder packets 1 oz each
750 g (1lb 10 oz)Baby potatoes, small one-inch potatoes will be best
- Salt, as needed
- Black peppercorn, ground, as needed.


Directions

Put a large saucepan onto the stove. Salt the water generously, until it tastes like the ocean. Add the whole potatoes and turn the heat onto high. When the potatoes start to simmer, lower the heat to medium low. Let the potatoes cook until they are soft, 12 to 15 minutes. Drain the potatoes.

Once the potatoes are drained and cool enough to work with, give them a good, flat smash. Set them aside for later.

First of all, watch the Chef Steps You Tube video on spatchcocking before you read this. It all make more sense once you have seen it:

Start by using your kitchen shears to cut out and remove the backbone. (Save the backbone for making stock later.) Next, use the shears to cut along both sides of the breastplate, separating them from the ribs.
At this point, use a sharp knife to remove any excess bits of skin. (These can also be used for stock.) Use the tip of your knife to separate the rib cage and remove the ribs so the flesh is exposed. This will also thin the breast out a little to speed up cooking. Next, use the tip of your knife to cut closely along the breastplate and pull to remove it. Make a few incisions on each of the legs and thighs to separate the meat and expose the bones. Flatten the chicken, breast side up.
Use the tip of your knife to make 1/4-inch scores across the breast, thighs, and legs. This will help to distribute the ranch seasoning deeply and allow the meat to cook evenly and skin to get crispy.

Flip your bird breast-side down and sprinkle one of the ranch packets on to the flesh. Flip it back over breast-side up and sprinkle the other packet all over the skin of the chicken. Finish with some freshly cracked pepper all over the breast side as well.

Put a layer of cooking oil in the bottom of the baking dish to help the potatoes to crisp up.
Layer your smashed baby potatoes along the entire bottom of the pan. If some do not fit, Pile them around the edges. Lay your spatchcocked chicken breast-side up, right on top of the potatoes. Drizzle olive oil over the top of the chicken.

Set your oven to 400 °F / 204 °C on high fan if you have convection or 425 °F / 218 °C if you do not. Roast the chicken until the internal temperature of the breasts reads 150 °F / 66 °C on the thermometer and the thighs reach 165 °F / 74 °C or above. Depending on the weight of the chicken, this could take 30 to 45 minutes.

All ovens are different. After your chicken has been roasting for 14 minute, look to determine the darkness of the skin. If the skin is already starting to grow dark, turn the oven temperature down 25 degrees.

Let your bird rest for 5 minutes to let the juices redistribute from cooking. Then, carve up the chicken and enjoy your ranch-dressing dinner.

My Notes:

Use 450° Convection Roast for the first 45 minutes then 400° Convection Roast for the last 30 minutes.

Be sure to watch the spatchcock chicken video on this link. Its a different way of spatchcocking compared to what I usually do.

Delicious! Easy to make. One hour prep.

My Results:

First time: 400° convection roast for 45 min and 450° convection roast for 30 min. 1 Hr 15 min total for 5 lb roaster. Use large square jellyroll pan instead of 9 x 13 inch casserole dish. Try 450° deg convection roast next time. Use more Ranch Powder next time too.
Second time: 450° convection. 1 Hour. 5.25lb roaster chicken. Results: chicken more dry and the fat had sizzled and smoked away so the potatoes were not as flavorful. Used more Ranch powder which was good.
Third Time:
Used 400° Bake by mistake. Took 65 min and skin and potatoes were not crispy. The first cook was the best one so far. Need to use even more Ranch seasoning.
Next time:

• Use 450° Convection for 45 min then 400° Convection Roast until chicken is 160° in the breast.
• Use Ranch powder generously. Sprinkle some Ranch on the potatoes. Add a little more oil to the pan to start with so the potatoes are more crispy.

Hope this helps!

Kathryn

[jjdbike]

Here's the recipe, jjdbike , along with some notes I made for the first three cooks:

Ingredients

1 Chicken
2 Ranch dressing powder packets 1 oz each
750 g (1lb 10 oz)Baby potatoes, small one-inch potatoes will be best
- Salt, as needed
- Black peppercorn, ground, as needed.


Directions

Put a large saucepan onto the stove. Salt the water generously, until it tastes like the ocean. Add the whole potatoes and turn the heat onto high. When the potatoes start to simmer, lower the heat to medium low. Let the potatoes cook until they are soft, 12 to 15 minutes. Drain the potatoes.

Once the potatoes are drained and cool enough to work with, give them a good, flat smash. Set them aside for later.

First of all, watch the Chef Steps You Tube video on spatchcocking before you read this. It all make more sense once you have seen it:

Start by using your kitchen shears to cut out and remove the backbone. (Save the backbone for making stock later.) Next, use the shears to cut along both sides of the breastplate, separating them from the ribs.
At this point, use a sharp knife to remove any excess bits of skin. (These can also be used for stock.) Use the tip of your knife to separate the rib cage and remove the ribs so the flesh is exposed. This will also thin the breast out a little to speed up cooking. Next, use the tip of your knife to cut closely along the breastplate and pull to remove it. Make a few incisions on each of the legs and thighs to separate the meat and expose the bones. Flatten the chicken, breast side up.
Use the tip of your knife to make 1/4-inch scores across the breast, thighs, and legs. This will help to distribute the ranch seasoning deeply and allow the meat to cook evenly and skin to get crispy.

Flip your bird breast-side down and sprinkle one of the ranch packets on to the flesh. Flip it back over breast-side up and sprinkle the other packet all over the skin of the chicken. Finish with some freshly cracked pepper all over the breast side as well.

Put a layer of cooking oil in the bottom of the baking dish to help the potatoes to crisp up.
Layer your smashed baby potatoes along the entire bottom of the pan. If some do not fit, Pile them around the edges. Lay your spatchcocked chicken breast-side up, right on top of the potatoes. Drizzle olive oil over the top of the chicken.

Set your oven to 400 °F / 204 °C on high fan if you have convection or 425 °F / 218 °C if you do not. Roast the chicken until the internal temperature of the breasts reads 150 °F / 66 °C on the thermometer and the thighs reach 165 °F / 74 °C or above. Depending on the weight of the chicken, this could take 30 to 45 minutes.

All ovens are different. After your chicken has been roasting for 14 minute, look to determine the darkness of the skin. If the skin is already starting to grow dark, turn the oven temperature down 25 degrees.

Let your bird rest for 5 minutes to let the juices redistribute from cooking. Then, carve up the chicken and enjoy your ranch-dressing dinner.

My Notes:

Use 450° Convection Roast for the first 45 minutes then 400° Convection Roast for the last 30 minutes.

Be sure to watch the spatchcock chicken video on this link. Its a different way of spatchcocking compared to what I usually do.

Delicious! Easy to make. One hour prep.

My Results:

First time: 400° convection roast for 45 min and 450° convection roast for 30 min. 1 Hr 15 min total for 5 lb roaster. Use large square jellyroll pan instead of 9 x 13 inch casserole dish. Try 450° deg convection roast next time. Use more Ranch Powder next time too.
Second time: 450° convection. 1 Hour. 5.25lb roaster chicken. Results: chicken more dry and the fat had sizzled and smoked away so the potatoes were not as flavorful. Used more Ranch powder which was good.
Third Time:
Used 400° Bake by mistake. Took 65 min and skin and potatoes were not crispy. The first cook was the best one so far. Need to use even more Ranch seasoning.
Next time:

• Use 450° Convection for 45 min then 400° Convection Roast until chicken is 160° in the breast.
• Use Ranch powder generously. Sprinkle some Ranch on the potatoes. Add a little more oil to the pan to start with so the potatoes are more crispy.

Hope this helps!

Kathryn

Wow!
Thank you so very much for!
I especially appreciate the detailed instructions and results for different variations.
Much appreciated!
Respectfully,
JD

[jjdbike]

Hello again fzxdoc and friends,
planning on making it this weekend.
I love serving spatchcocked chicken for the ease of slicing, serving and eating.
Have any of you done a complete debone while keeping the bird whole, in one piece?
Ive done that several times and was very pleased. So easy to slice, serve & eat. I know people say it’s hard to handle & fragile to transfer from pan to cutting board. I use cotton gloves under latex gloves and both hands. Works fine.
I am considering completely deboning for this recipe.
Thoughts?
JD

[fzxdoc]

Go for it! And let us know how it turns out.

Kathryn

[jjdbike]

Thanks fzxdoc , Pobeque and friends,

I made this recipe. First I completely deboned the chicken. I'll admit it was a worthy, but enjoyable challenge. No where close to those skilled chefs on YoyTube deboning a whole chicken in minuets.

I used an "all natural - Cage Free Chicken". It was kind of messy inside w/ some innards still there so after I defined it I rinsed it in cold water and towel dried very well. I k now that you can not wash away germs. It was just kind of messy looking. I sanitized the ares afterwards. After that I laid it out in the fridge to try to dry the skin more.

I used mixed color baby potatoes. Rinsed, soaked, and rinsed them well. A chef friend of mine suggested washing all produce well before using. I boiled them until they were jut starting to soften. I smashed them to crush them but did not try to get them smooth.

I liberally greased the inside of a backing pan with/ ghee as I wanted a buttery flavor but didn't want it to burn. 400 degrees it high for regular butter.

I laid out the smashed potatoes in the buttered baking pan. I seasoned them w/ one ounce of the ranch powder. I seasoned the underside of the chicken w/ one ounce of powder, flipped, scored and seasoned the top w/ 1 oz of powder. I couldn't see roasting a proper chicken w/out some fresh cracked black pepper and parsley to I aded that. I let it sit in the fridge for the seasoning to set and slight brine it.

Preheated one to 400 convection roast. Cooked for 25 mins, then sprayed with/ duck fat to add flavor and aid crisping.

Once meat was up to internal temp, I rested and served. It was juicy, flavorful and a hit. I will def do this again. Next time I will use more ranch powder as well as more black pepper and parsley on the bird and the potatoes. I will also use more ghee.

See attached pics.

Thanks again for posting this Kathryn!
Cheers.
JD

[fzxdoc]

I'm glad you enjoyed working on this recipe, jjdbike . Congrats on doing such a fine and thoughtful job. Your meal looks and sounds delicious.

Food safety is no joke when working with chicken, and it looks as though you did your best to keep the salmonella in it's place. I admit I did an eyebrow raise when you said you washed your chicken, which is a food safety no-no, but it sounds as though you were mindful of the spread of contamination and cleaned everything up afterwards. If it had been me, I might have thrown the towel out!

To me salmonella is kryptonite, but then I suspect almost everyone has some sort food safety bugaboo or another. Salmonella is mine. I love to eat chicken, but hate prepping it. I never touch raw chicken without gloves on. My family teases me about this no end, but it never changes my mind.

When I make this recipe, I make a tray of smashed potatoes separately, since mine never seemed to crisp up with the chicken on top. I put a few smashed potatoes under the chicken, and the rest are roasted separately. My fave way to make smashed roasted potatoes is from Nagi on Recipe Tin Eats:

https://www.recipetineats.com/crispy-smashed-potatoes/

For me, this smashed potato recipe works out better than the one on Serious Eats, even.

Again, hearty congrats on the delicious meal.

Kathryn

[jjdbike]

I'm glad you enjoyed working on this recipe, jjdbike . Congrats on doing such a fine and thoughtful job. Your meal looks and sounds delicious.

Food safety is no joke when working with chicken, and it looks as though you did your best to keep the salmonella in it's place. I admit I did an eyebrow raise when you said you washed your chicken, which is a food safety no-no, but it sounds as though you were mindful of the spread of contamination and cleaned everything up afterwards. If it had been me, I might have thrown the towel out!

To me salmonella is kryptonite, but then I suspect almost everyone has some sort food safety bugaboo or another. Salmonella is mine. I love to eat chicken, but hate prepping it. I never touch raw chicken without gloves on. My family teases me about this no end, but it never changes my mind.

When I make this recipe, I make a tray of smashed potatoes separately, since mine never seemed to crisp up with the chicken on top. I put a few smashed potatoes under the chicken, and the rest are roasted separately. My fave way to make smashed roasted potatoes is from Nagi on Recipe Tin Eats:

https://www.recipetineats.com/crispy-smashed-potatoes/

For me, this smashed potato recipe works out better than the one on Serious Eats, even.

Again, hearty congrats on the delicious meal.

Kathryn

Thanks Kathryn,

For toweling off meat and for clean up I use paper towels. Not very environmentally friendly, but I feel safer. I know it’s generally recommended to not rinse chicken because of splashing contaminants, but the blood and organ tissue did not look pleasant. I suppose it would have been easier to wipe it off with paper towels, but it was had to get it out of the nooks and crannies.

I really like the presentation of the multi colored baby potatoes. You are right, they would have crisped up better if chicken wasn’t on top. I wanted the drippings in the potatoes. In hindsight, I could have put the chicken on a rack above the potatoes so the drippings wouldn’t be collected by the potatoes underneath.

I’ve gotta say the work of deboning was worth it for me with the added benefit of ease of slicing, and eating. Pretty cool to be able to eat a thigh, drum or wing with a knife and fork without having to work around bones.

This was a test cook for my son’s family & grandkids who are obsessed with ranch.

If any of you enjoy tach & chicken, I highly recommend this recipe. I’ll definitely be making this again.

Best regards!
JD

[fzxdoc]

I'm with you, jjdbike , this recipe is a keeper. I also agree that a de-boned chicken, especially in this presentation, is a kindness to all of your guests because it makes eating the bird so much easier and more pleasant without having to deal with gristle around the bones, tendons, etc.

When I am served a braised bone-in chicken thigh, for example, I kinda sorta don't want to get into the mess of eating it, picking in and around the various structures to get to the meat.

I have never completely de-boned a chicken, but you make me want to give it a try. It shouldn't take that much longer to do after the chicken is spatchcocked this Chef Steps way, I'm guessing.

I bet your son's family and the grandkids will love your ranch chicken prepared this way.

Kathryn