Spatchcocked Chicken

 

 

 

 

 

 

 

 

 

 

 

 

 

The new trend hitting all the cooking shows is called Spatchcocking a chicken.  I’m not that trendy but I finally got on board yesterday when I decided to try it.  Why not?  Looks easy enough?  But does it make a difference?  OMG yes. I can't tell you why this chicken is so good...I can tell you that not only is it good, it’s finger licking good …melt in your mouth good. Crazy good.  Why?  Because it is so moist and tender and so flavorful you think you’ve never had a good chicken til this one.  

 

What is Spatchcocking?

To spatchcock a chicken is to remove the backbone, thus allowing it to be completely opened out and flattened. Doing this reduces the cooking time significantly and ensures that a whole chicken cooks evenly. Since different parts of the chicken cook at different rates, whole roast chicken often ends up with overcooked chicken breast meat and undercooked dark meat. So, you get a moist and evenly cooked chicken in no time!

How to Spatchcock a Chicken.

Place chicken on a large cutting board and Pat the chicken dry with paper towels. Arrange the chicken breast-side down on the cutting board with the neck facing towards you.

 

 

 Using good-quality kitchen shears holding the neck and cut along one side of the chicken spine, separating it from the ribs. Be sure to cut as close to the spine as you can so that you do not end up discarding any more of the chicken meat than necessary. Repeat on the other side of the spine. If you are having difficulty getting through the bird, rotate it so that the tail faces you and cut from the other side.

Flip the chicken so that the breasts face upward and the chicken legs face outward. Using the palm of your hands, press along the breast bone. You might hear a small crack. This should flatten the chicken completely.  Note: Reserve the spine for homemade chicken stock.

 

What are the benefits of Spatchcocking?

 

• No trussing or kitchen twine required – does anyone enjoy trussing poultry? The answer is no. 

 

• Since the chicken lays completely flat, all of the chicken skin is exposed to the heat of the oven. this yields super crispy, caramelized skin over the entirety of the bird.

 

• The trickiest part of roasting a chicken is timing. White meat (the breasts) cooks and dries out faster than dark meat (legs and thighs). With a traditional trussed chicken, it can be hard not to overcook the breasts as the legs finish cooking. Since spatchcocked birds lay completely flat, this method produces even cooking in both the breasts and legs. The unevenness of your oven heat is actually the reason why this works so well.

 

• Spatchcocking significantly reduces roasting time. To the point where you can realistically roast a chicken on a busy weeknight. A 5-lb chicken takes about an hour to roast. A traditional trussed chicken of this size would take upwards of 1 hour and 45 minutes.

 

• Since spatchcocked poultry cooks faster (more surface area, more heat exposure), this allows you to roast at higher temperatures, which also helps yield perfectly golden, crispy skin.

 

• Spatchcocked poultry is easier to carve. The shape of chicken makes it much easier to remove the legs properly and remove the breasts from the bone.

 

• Easier to season consistently, as the poultry lays completely flat. You don’t have to worry about not reaching every crevice of the cavity or getting behind every nook and cranny. It’s all out in the open.

 

My Recipe for Spatchcocked Chicken

4-5 lb whole chicken

1 stick of butter, softened

extra virgin olive oil

Salt and pepper

1 tablespoon chopped fresh or dried thyme

1 teaspoon onion powder

1 teaspoon garlic powder

2 teaspoons dried rosemary

2 tablespoons smoked paprika

 

 Remove giblets and pat the chicken with paper towels to absorb any moisture. Spatchcock the chicken as directed above.  

Rub the entire chicken top and bottom with softened butter making sure you don’t miss any parts.  I like to lift the skin on top and slide some softened butter under there too. As it melts, it will baste the chicken.

 Once the chicken is coated in butter, sprinkle with salt and pepper.  Make sure you are liberal with both and flip the bird over and get the bottom.  In a small bowl mix together the rosemary, thyme, garlic powder and onion powder until blended.  Sprinkle entire chicken with the mixture until it is well covered top and bottom.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle chicken with rosemary, thyme, garlic powder and onion powder until it is well covered on top and bottom.  Finally, sprinkle with smoked paprika. This will give the chicken a slightly smokey flavor and delicious flavor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Line your pan with parchment paper or foil or both.  Lay your chicken out flat on the pan. Do not cover.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the chicken for 50 – 60 minutes, or until the internal temperature reaches 165˚F.  Remove from oven and allow the chicken to rest for about 10 minutes before serving.

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Teriyaki Chicken and Snow Peas

Teriyaki Chicken and Snow Peas

 

 

 

 

 

 

 

 

 

 

 

Crispy skinless chicken thighs stir-fried and swimming in a beautiful flavored homemade teriyaki sauce. A hint of garlic adds a twist on a traditional Japanese Teriyaki Chicken recipe and makes it absolutely addictive! This is better than ANY store-bought teriyaki sauce, guaranteed.  I make this with snow peas or green beans. Both are delicious and add an extra crunch.  Serve over white rice or Quinoa.

   Teriyaki Chicken and Snow Peas

1 ½ pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces

1 tablespoon cooking oil

1/4 cup low-sodium soy sauce

3 tablespoons light brown sugar

3 tablespoons rice wine vinegar

2 tablespoons white wine

1 tablespoon sesame oil

2 teaspoons minced garlic (2 cloves)

1 green onion, sliced to garnish

2 cups fresh snow peas or green beans

1 teaspoon cornstarch mixed with 2 teaspoons water (if needed for thickening).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat cooking oil in a large pan over medium high heat until sizzling. Stir fry chicken, stirring occasionally until lightly browned and crisp.

 

 

 

 

 

 

 

 

 

 

 

 

In a small bowl whisk together the soy sauce, sugar, vinegar, wine and sesame oil to combine. Set aside.

 

 

Add the garlic to the center of the pan and sauté until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).  Add in the snow peas or green beans and stir fry for another 5 minutes making sure they are coated in the sauce. You want the them to be crisp tender.

 

 

Notes

If for some reason your sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until syrupy.

Alternatively, if sauce is too thick, add water in tablespoon increments until reaching your desired thickness.

 

Photography is the property of and copyrighted to Welcome Home.

Japanese Chicken Fried Rice

 Japanese Chicken Fried Rice

 

 

 

 

 

 

 

 

 

  

 

 

 

    Earlier in my life I had the privilege of traveling to Japan and living there for a few weeks. I loved everything about living there, including the people and the temples but especially the food. I lived off of Sushi and fried rice…not because I had to but because I was crazy about it and couldn’t seem to get enough.  I learned how to make quite a few dishes when I got home and I still can’t get enough!  Japanese fried rice, known as “Yakimeshi” in Japan, is such a flavorful and delicious recipe that is super easy to make! This is because it doesn’t require any special ingredients, and you can create it with things you probably already have in your kitchen.

  Japanese Chicken Fried Rice

 

1 Tablespoon olive oil

4-5 large garlic cloves minced

2 small carrots finely chopped

1 cup frozen peas

1/2 medium onion, diced

1/2 cup frozen shelled edamame 

½ cup yellow corn

Salt and pepper to taste

3 cups short grain cooked rice 

2 teaspoon soy sauce

2 tablespoons Teriyaki sauce

2 large chicken breasts, cut to bite sized pieces

Green onions to garnish

Heat the oil in a large skillet or wok and add the chicken.  Saute until golden brown and cooked through. Remove from skillet and set aside.  Next add the garlic.  Fry over low to medium heat for about a minute and remove to the plate with the chicken.  

 

 

 

 

 

 

 

 

 

 

Add the onion, corn, carrots and peas and sauté for  about 2-3 minutes, then stir in edamame, salt, and pepper, and cook for a few more minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the cooked rice and break up any clumps while stirring. Add the soy sauce and stir until everything is coated.  Add the chicken and garlic back to the skillet and mix until chicken is fully coated.

 

 

 

 

 

 

 

 

 

 

 

 

Add in teriyaki sauce and continue to simmer for about 20 minutes on low heat. 

Garnish with chopped green onions and serve!

 

 

 

 

 

 

 

 

 

 

 

 

Notes

It's best to use leftover cooked rice for the right texture.

If you use freshly cooked rice, make sure to let it cool completely before you add it to the skillet. You will need 1 1/2 cups of dry rice for this recipe. Cook as per the directions on the packaging (cooking times will vary depending on which rice you use).

Feel free to use other veggies of choice. You could add water chestnuts for crunch. You can add in green beans, snow peas, broccoli, etc. 

 

Photography is the property of and copyrighted to Wel

Mom’s Rich and Savory Beef Stew

 

When I think winter comfort food, I immediately think of my Mom’s homemade beef stew.  There were no Crockpots/slow cookers back then. She would cook it slowly in a cast iron Dutch oven all day. And she would always make some homemade crusty bread or some biscuits or cornbread.  She knew exactly what was needed for dipping that incredible gravy.  

Next day leftovers were always served over mashed potatoes or buttered egg noodles. I remember the large pieces of fork tender beef in a rich savory sauce. I also remember it was even better then next day.  Sometimes I make it a day ahead of time and keep it in the fridge and then serve it for dinner the next night. 
OMG, what more can I say?

 

Mom’s Rich and Savory Beef Stew

 

3 pounds boneless beef chuck, cut into 1½-2 inch pieces

2 teaspoons salt

1 teaspoon black pepper

3 tablespoons olive oil

2 medium yellow onions, cut into 1-inch chunks

7 cloves garlic, peeled and smashed

2 tablespoons balsamic vinegar

1½ tablespoons tomato paste

¼ cup all-purpose flour

2 cups dry red wine (Pinot Noir, Merlot)

2 cups beef broth

2 cups water

1 bay leaf

½ teaspoon dried thyme

1½ teaspoons sugar

8-10 baby carrots

1 lb. baby Yukon potatoes, cut in half

 

Preheat the oven to 350° degrees. Trim any large pieces of fat from the chuck roast.  Leave most of the fat as it will render and make your stew more tender and add flavor.  

 

 

 

 

 

 

 

 

 

 

 

Just trim any LARGE pieces of fat. Pat the beef dry and season with the salt and pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

 In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Remove the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat.

 

Freezer-Friendly Instructions: Simply prepare the stew as directed, then cool it to room temperature before refrigerating. It can be stored in the fridge for up to 3 days. Reheat on the stove-top over medium-low heat until hot.

 If you want to freeze the stew, transfer it to an airtight container once it has cooled. It can be frozen for up to 3 months. To serve, thaw the stew overnight in the refrigerator and reheat on the stove top.

 

 NOTE:  Red Wine adds bold flavor and forms the base of the stew along with the broth and water. Use any dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon that is inexpensive but good enough to drink.

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.