Simple Spatchcocked Chicken and Roasted Root Vegetables
Grab your dictionary and you’ll find that spatchcock is a method of splitting (butterflying) a chicken. It’s a fun word, which you can use to impress your friends or win at Scrabble. If time is crunching, but you want to make a crispy, flavorful roast chicken, butterflying is a great option.
Behind the Counter
Have your butcher, butterfly the chickens. You can do this yourself by removing the backbone and pressing down on the breast till flat.
1 teaspoon corn starch
Juice of half a lemon
1 to 2 cups chicken stock
1/2 cup white wine
1/2 head garlic, unpeeled, with the top cut off
4 sprigs rosemary
4 sprigs thyme
1 medium leek, split and rinsed, white part only
1 medium celery root, trimmed, peeled and cut into small dice
1/2 teaspoon paprika
1 parsnip, peeled and cut into 1-inch pieces
2 carrots, peeled and cut into 1-inch pieces
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 to 2 tablespoons olive oil
1 (3 1/2 -to-4-pound) chicken
Dry the chicken and place the bird on a paper towel-lined plate, refrigerate, uncovered for 1 hour. This can be done earlier in the day, cover the chicken if it sits longer than an hour. When ready to roast, preheat the oven to 425 degrees, and take the chicken out of the fridge. Drizzle olive oil over the chicken and season both sides with salt, pepper and paprika.
Prepare the veggies by cutting the carrots, parsnips and celery root into 1-inch thick pieces. For the celery root, remove the Medusa looking end and stand the celery root on this flat side. Using a wide knife, cut around the root, holding one hand on top of the celery root and turning it as you go. Cut off the remaining end. Cut the celery root into rounds, then into cubes.
For the leeks, remove the tough green ends. Split the leeks down the middle lengthwise, andthen cut them lengthwise again. Rinse them thoroughly under cold running water, pat dry. Donot separate the leeks into strands, they roast better when they are left intact.
Place the leeks, rosemary and thyme in the center of a roasting pan. Lay the chicken, skin side down on top of the leeks. Sprinkle the carrots, parsnips, garlic and celery root around the chicken. Drizzle a little olive oil over the vegetables and season with salt and pepper. Pour 1 cup of stock into the pan.
Roast at 425 degrees, uncovered, for 20 minutes. Using tongs, turn the chicken over and continue roasting for 20 minutes longer. Position the legs so they slightly cover the breast, this will help the legs brown while preventing the breast from overcooking. Baste the chicken with the collected juices, and roast until a meat thermometer inserted in the thigh portion reads 160 to 165 degrees. Remove the chickens to a plate, and cover loosely with foil. They will gain 5 to 10 degrees while resting.
Remove the vegetables with a slotted spoon and cover to keep warm. Remove the garlic cloves and squeeze the garlic from each clove, into the roasting pan. Discard the outer skins. Take the roasting pan and place it on the stove. Skim off some of the fat, and then add the remaining stock, wine, lemon and 1 teaspoon of cornstarch. Whisk to pick up any brown bits in the pan and incorporate the ingredients, being sure to mash the garlic into the sauce. Heat the sauce until it thickens. Spoon the sauce over the chicken and vegetables and serve.
From the book The Kosher Carnivore.