How to Spatchcock a Chicken
with Club House La Grille Montreal Steak Spice Wet Rub
by Andrea Alden
This recipe is so simple
- 1 roasting chicken, 3 to 5 lbs.
- ¼ cup of Club House La Grille Montreal Steak Spice Wet Rub
- salt and pepper to taste
- 2 cups of water or chicken stock
- Pan drippings from the Spatchcocked Chicken
- 1 tbsp. cornstarch
- 2 cups of chicken broth, or vegetable water (water from cooking vegetables like carrots, peas, and/or potatoes)
Using sharp shears, like the Napoleon PRO Poultry Shears
, start at the neck of the chicken and cut down one side of the spine. Repeat on the other side. A good pair of kitchen shears will easily cut through bone and meat.
Once the spine is removed, ensure that the chicken is free of any other internal parts as well. Open the cavity and season to taste with salt and pepper.
Turn the chicken over, spreading the legs and breasts outward. Press down on the chest cavity so that the chicken lays flat. Remove the wing tips with the shears as well; they are very likely to burn.
Carefully, with your fingers, separate the skin from the flesh of the chicken and season to taste with salt and pepper. Replace the skin and brush generously with the wet rub.
Remove one of the cooking grids and place a drip pan under where you will be putting the chicken. Fill it 1/3 of the way full with water or chicken stock. Oil your grids and preheat your grill to 400°F. Prepare for indirect grilling by lighting the burner opposite the drip pan. It takes about 30 minutes to preheat, so let the chicken marinate while you wait.
Place the chicken over indirect heat and the drip pan. Grill with the lid closed for at least 40 minutes before checking the internal temperature. Once the breast and thigh are at 165°F, it is time to remove the bird from the grill. Use a wireless thermometer like the Napoleon Wireless Digital Thermometer
to ensure perfectly done chicken without having to open the lid every few minutes to check the temp.
Remove the chicken from the grill and rest it for at least 10 minutes before slicing and serving.
Carefully, using heatproof gloves and a grid lifter remove the grids over the drip pan and take out the drip pan. There are loads of great juices that can be used to make delicious gravy.
To make gravy, place the drip pan, or the contents of the drip pan (including the yummy crispy bits stuck to the bottom) over medium low heat. In a little bowl, add the cornstarch and enough of the dripping juice, or stock to make the cornstarch into a paste. Add it back to the drippings over the heat. Whisk until the mixture thickens, then add the stock or vegetable water slowly, while whisking, until you have the perfect gravy consistency.
Use indirect heat
Rest for at least 10 mintues
Slice and serve
This meal was so easy. With only a couple of ingredients that we always have on hand, I created a meal that was succulent, feeding my husband and I for a few days with the leftovers. Now that you know how to spatchcock a chicken, I bet you will do it more often too. What techniques have you learned and now use as often as you can? Happy Grilling!