Ranch Spatchcock Chicken

dancurren

Props @Kyl_Haselbauer_worked_at_chefsteps_1040170. This turned out fantastic - paired with maple butter roasted baby potatoes.

Stacy_Turner_1101814

I did a spatchcock turkey for Thanksgiving and I haven't done a bird any other way since. I love to keep a roasted chicken in the fridge to build into quick meals and It kills me I didn't try this sooner! It is so worth the few minutes it takes to cut it. I use a pair of garden secatures, because my hands are not strong enough with just kitchen/poultry shears. I have done them in the oven to around 145° and in the SV as well. When I sous vide chicken I remove the skin and put it in the oven on a silpat to render and crisp. The best of both worlds!