Roasted Spatchcocked Chicken

I've always prefer roasting a whole chicken, stuffed - I love stuffing, but when trying to keep carbs low, that isn't a good option.  I found this gorgeous 7# chicken for only $5.25 (yes, 75¢ / pound) and new once roasted, this would make a lot of great chicken dishes.  If you're not familiar how to do this, I found a YouTube video that's clear and concise.  The previous time I did this, I followed the instructions exactly.  This time I only made one cut, right down the center of the backbone, since I wanted to keep that long piece with very little meat with the rest.

The photos, from left to right, shows the chicken right out of the packaging - washed inside and out and dried well.  The second after spatchcocking, the third is flipped, seasoned, and ready to go in the oven, preheated to 400⁰F for 30 minutes with the pan uncovered.  Keep the door shut during those first 30 minutes, no peeking, poking or basting!  Season your chicken however you'd like.  Today I drizzled mine well, with rosemary infused EVOO, then sprinkled it generously with the seasonings shown and my Rosemary Seasoning.

After the 30 minute sizzle time, poke in a few places and baste. Return to the oven and drop the heat to 350⁰ for another 40 minutes. Check for doneness. It should reach an internal temperature of 165⁰ with a meat thermometer inserted in the thickest meat, either the thigh or breast.

Another reliable method is to poke those areas with a fork. If the fork pulls out easily, it's done. Spatchcocked, and spread out like this, it will cook quicker than a whole compact bird. If these directions seem backwards to you. . .they are!


I've found I like the idea of getting the skin all crispy and sizzling first. It totally scents my kitchen. By the end, if it hasn't retained the crispiness, you can always baste it, then bump the temp back to 400⁰ for the last 15 minutes or so.

Now for the next fun part. What to do with all this chicken? Tonight one of the leg quarters is dinner for me with some  simmer-steamed seasoned, buttered vegetables. Kumquat-Cranberry sauce on the side and the meat drizzled with pan drippings. I was really hungry! Check back in the next couple days to see what this chicken turns into. What dishes would you make? Experiment!! There are no hard and fast rules in cooking!

Cooking is Art -- Baking is Science. . .Lin

Garlic-Herb-Parmesan Ciabatta Croutons

I'm always on the quest for the perfect bread for croutons.  My first attempt was my best so far, using a French baguette that was crusty outside, perfectly rich yet airy inside.  However, I don't remember where I bought it.  Possibly at our local Co-Op, but I'm not sure.  I bought these chiabatta roll at Aldi's.  They look better than another attempt using French bread that was way too dense with a less than crusty top.  There have to be air holes in the bread for these to absorb the oil and seasonings and crisp up properly.  I only meant to thaw half of them, but time got away from me, so in the end today, I'll have a big batch of croutons!

18oz. ciabatta rolls

2T dried garlic and herbs

3 oz. powdery Parmesan cheese

¼t +/- smokey-peppery seasoning

1t Penzey's Shallot-Pepper Seasoning

2oz. good quality Extra Virgin Olive Oil

Cube the bread into a big ovenproof bowl.  Spread the cubes evenly, up the sides as much as possible.  Bake in a 200* oven until the softness has dried a bit, maybe 30-60 minutes until the cubes are about halfway dried.  Toss them in the bowl several times while in the oven.  Mix the herbs, cheese and pepper seasonings in a shaker.  While still in the big bowl, in a very thin, fast-moving stream, quickly drizzle the bread with the oil, gently tossing with a big wooden spoon as you go.  Quickly sprinkle the seasoned cheese over the cubes, again tossing, to evenly season them.

Transfer cubes to parchment paper lined jelly roll pans.  Bake at - 350* for about 30 minutes.  Shake the pans, turn off the oven and leave them for a couple hours.  Serve on soups, stews and salads.  Crunch some over a vegetable casserole before baking, for a crispy seasoned topping.  You can also use them in place of crackers or rolled oats in your favorite Meatloaf recipe.  Put the cooled cubes in zip-type plastic bags and store at room temperature.  They'll keep a couple weeks, or give some to friends. . .Lin

Rosemary Seasoning

In a big salt or spice shaker mix the following:
4-6 T  ground rosemary
1t-1T  cayenne pepper
6 T  Himalayan pink salt
*1½t crushed-powdered Bouquet Garni
. . .or Italian Seasonings - optional

To me, what distinguishes a truly great spice shop is that they have Ground Rosemary!  Not easy to find, but well worth the search.  This is a blend I love.  The trick of course, as with any herb or spice seasoning, is getting the amounts right for your tastes.  This is especially good with lamb or chicken - even beef - as well as a hot Mediterranean Pasta Casserole or a Mediterranean Pasta Salad.

*To add a little more depth to the flavor of this seasoning, and not just the single note of rosemary, crush, mortar-and-pestal, either of these herb blends.  Then, shake through a strainer into a small bowl to obtain the finished amount of 1½ teaspoons of powder. . .Lin