Techniques and Recipes

BEFORE YOU START

Remove the backbone by cutting through the rib bones

with a kitchen shears. Turn the chicken breast-side up

and push down to flatten.

Spatchcock Chicken

Like roast chicken, only ﬂattened. This preparation cooks the

bird more quickly and evenly and leads to a deliciously crispy

and golden-brown skin.

INGREDIENTS

– 1 (3–4 pound) chicken, rinsed, dried, and backbone removed

– 2 whole lemons, cut into 4 slices

FOR THE RUB

– 2 tablespoons olive oil

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– ½ teaspoon black pepper

– 1 teaspoon kosher salt

– 1 tablespoon fresh rosemary, chopped

– 1 tablespoon fresh thyme, chopped

– Zest of 1 lemon

PREPARATION METHOD

1. In a small bowl combine the 8 ingredients to make the rub. 2. Coat the

chicken with the spice and herb rub, front and back, and under the skin on

the thighs and breasts. 3. Arrange the lemon slices on the bottom of an

oven-safe cast iron or roasting pan. 4. Place the chicken, breast side up,

in the pan. 5. Insert the probe into the thickest part of the thigh. 6. Place

the pan into the oven and plug the probe into the port. 7. Set the oven

to Gourmet Mode and choose “meat,” “poultry,” “whole bird,” “under 12,”

and “unbrined.” The oven will cook the chicken on Convection Roast until

the probe alert indicates it has reached the internal temperature of 180°F.

8. Remove from the oven and let rest for 5 minutes before cutting.

MAKES RACK POSITION COOK TIME

6 SERVINGS 3 45 MINUTES

GOURMET