Glorious Spatchcocked Roast Chicken
Ingredients
1 qt.
water, very warm
¼ cup
sugar
½ cup plus 2 tsp.
kosher salt, divided
- small handful Kowalski’s Black Peppercorns
- ice, as needed
4 lb. (approx.)
whole roasting chicken
2 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for oiling the pan
1 tbsp.
Kowalski's Signature Classic Garlic & Herb Rub (from the Meat Department)
2 tsp.
chopped fresh rosemary, plus a few sprigs for garnish
2 tsp.
fresh lemon zest
¼ tsp.
freshly ground Kowalski's Black Peppercorns
- lemon slices, for garnish
Directions
- In a large mixing bowl, combine warm water, ½ cup salt, sugar and whole peppercorns; stir until dissolved.
- Add ice until mixture is cooled and measures about 2 qts.; set aside.
- Arrange chicken on a cutting board, breast side down. Using kitchen shears, cut along one side of the backbone, from the cavity end up to the neck. Repeat on other side of backbone; remove backbone and discard.
- Turn chicken breast-side up. Using both hands, press down firmly and quickly to crack the breast bone and flatten the bird.
- Place chicken in a large pot; cover with brine mixture. Refrigerate chicken for at least 1 hr. (up to 24 hrs.).
- Preheat oven to 450°.
- Remove chicken from brine; discard brine.
- Place chicken in a cast iron skillet coated lightly with oil, breast side up. Rub chicken with oil; season with rub, remaining salt, chopped rosemary, lemon zest and ground pepper.
- Roast chicken in preheated oven until a thermometer inserted in the thickest part of the thigh registers 160° (about 40 min.).
- Remove from oven; let stand, covered, for 10 min. (temperature should increase to 165° before serving).
- Garnish whole bird with rosemary sprigs and lemon slices; serve in the pan with tools for carving at the table.
Tasty Tip:
- Find spatchcocked chickens in the Meat Department.
