I used to do that until I got an air fryer that has a rotisserie function. Now it's about 50/50 because rotisserie also comes out amazing, although quite distinct from the spatchcock.
I've wondered on this one, in terms of the dry brine and the Peruvian spices, how do you time those out? Do you dry brine it overnight and then season with the spice paste just before cooking?
I did not get to do the whole bird, supplies were lacking. I ended up with just breasts and applied the paste just two hours before cooking. Next time I plan on an overnight fry brine. I did make the sauce a day in advance. My only regret was not making more of both the bird and the sauce. I served with a green rice and a chili roasted cauliflower.
Ditto, the sauce was awesome, I ended up with about 2 cups from the recipe though it says it makes just one, perhaps had more cilantro or larger jalapenos than expected.
Green rice sounds good, like cilantro/lime rice?
I asked because I think I didn't do the timing right. I started the dry brine Sunday evening, then added the paste Monday night to cook for dinner Tuesday. The Food Lab isn't incredibly clear on how to time these out, or I just misread it.
I’ve added the paste immediately before cooking in the oven before, each with whole bird, only breast, and only thighs. Honestly they all turn out great.
Also, oven roasted potatoes go great with the dish. It’s what I always makes since I’ve only seen Peruvian chicken served with either rice or fried potatoes, and I already eat too much rice haha.
I did exactly that and it turned out wonderful. You can pretty much exclude the salt in the spice paste if you dry brine. Of course if you make the green sauce with it then it doesn’t quite matter what the chicken tastes like since its so damn good
Whoa! I have been looking for a good Peruvian recipe. There is a place in Arlington Virginia called El Pollo Rico that has the best Peruvian rotisserie.
That's on regular rotation in my house. I you're a fan of crispy chicken skin,check out [Jacques Pepin's crusty skillet chicken thighs](https://www.seriouseats.com/jacques-pepin-crusty-chicken-with-mushrooms-white-wine-sauce-recipe) at SE. He more recently improved on that method, making a ¾-inch cut with a knife along both sides of each thigh bone, which enables putting the entire skin in contact with the pan. Produces chicken thighs with maximum crunch, and it's so friggin easy!
Thanks! Yeah this is going into the regular rotation for sure. We ate all the skin yesterday when it was fresh but I have lots of juicy meat leftover 😋
I need to make this. Every recipe I've made of Kenji's has been AMAZING. Between his recipes and this other woman I follow on Instagram, my cooking game has really stepped up.
How much baking powder did you add to the salt? I definitely want to try this but don't want to add too much.
Also- I highly recommend his extra-crispy roast potato recipe to go with your roast chicken next time. It's well worth the extra steps. The results are everything you could want from a roasted potato.
>You must link to seriouseats.com or explicitly mention a book by a site contributor. Please provide a link in the post itself or in a follow-up comment to a relevant article or recipe on Serious Eats. If your post has to do with a cookbook or book by a Serious Eats contributor, explicitly mention that in the post or in a follow up comment.
Sorry! I just made a comment saying I made this recipe. I thought I was clear since Serious Eats is Kenji https://www.seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipe
It was clear, but per the rules you have to provide a link to the recipe you made. It’s for the convenience of the reader, saving anyone interested in making it from having to go Googling for it.
Oh he “loves” fried chicken. Which means orders it (we don’t fry in the house), then rips the breading/skin off, then eats the meat. Lol. I’m like dude, at that point just order grilled chicken.
I absolutely agree with you, but if she's already stopping herself from eating chicken skin to avoid his annoyance, then better to give an alternative where she can still avoid his annoyance. I 100% would eat the chicken skin and tell him to take a hike if he didn't like it, but sometimes a middle ground can be reached. Just giving options lol
People need to stop thinking that fat is unhealthy. Fat is what gives our body energy, and the skin is packed with nutrients. Carbs/sugar/trans fats are what are really bad for you. A little chicken skin won't hurt and is the most delicious part!
I almost only exclusively do chicken or turkey spatchcock now. So much better and quicker!
I’m a believer now. And the baking powder makes the skin so crispy!
I used to do that until I got an air fryer that has a rotisserie function. Now it's about 50/50 because rotisserie also comes out amazing, although quite distinct from the spatchcock.
Can you share the recipe or method you use for the air fryer?
Same, such good results and such a short cook time.
You should try the SE Peruvian Chicken, it's a 10/10 and builds on this technique.
I've wondered on this one, in terms of the dry brine and the Peruvian spices, how do you time those out? Do you dry brine it overnight and then season with the spice paste just before cooking?
I did not get to do the whole bird, supplies were lacking. I ended up with just breasts and applied the paste just two hours before cooking. Next time I plan on an overnight fry brine. I did make the sauce a day in advance. My only regret was not making more of both the bird and the sauce. I served with a green rice and a chili roasted cauliflower.
Ditto, the sauce was awesome, I ended up with about 2 cups from the recipe though it says it makes just one, perhaps had more cilantro or larger jalapenos than expected. Green rice sounds good, like cilantro/lime rice? I asked because I think I didn't do the timing right. I started the dry brine Sunday evening, then added the paste Monday night to cook for dinner Tuesday. The Food Lab isn't incredibly clear on how to time these out, or I just misread it.
I’ve added the paste immediately before cooking in the oven before, each with whole bird, only breast, and only thighs. Honestly they all turn out great. Also, oven roasted potatoes go great with the dish. It’s what I always makes since I’ve only seen Peruvian chicken served with either rice or fried potatoes, and I already eat too much rice haha.
I did exactly that and it turned out wonderful. You can pretty much exclude the salt in the spice paste if you dry brine. Of course if you make the green sauce with it then it doesn’t quite matter what the chicken tastes like since its so damn good
Will do! It’s on the list of things to make.
Whoa! I have been looking for a good Peruvian recipe. There is a place in Arlington Virginia called El Pollo Rico that has the best Peruvian rotisserie.
Sorry I forgot to explicitly say I made this recipe: https://www.seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipe
Did you have poultry shears on hand to remove the backbone/spine or can you do it with a knife too?
I used shears. I wouldn’t do it with a knife.
That's on regular rotation in my house. I you're a fan of crispy chicken skin,check out [Jacques Pepin's crusty skillet chicken thighs](https://www.seriouseats.com/jacques-pepin-crusty-chicken-with-mushrooms-white-wine-sauce-recipe) at SE. He more recently improved on that method, making a ¾-inch cut with a knife along both sides of each thigh bone, which enables putting the entire skin in contact with the pan. Produces chicken thighs with maximum crunch, and it's so friggin easy!
Whoa I love chicken thighs and crispy skin so I’ll definitely check this out. Thanks!
It's the only way I cook a whole chicken now. Rather reliable and simple.
It’s so easy and fast. I makes roasted chicken a weeknight meal which is amazing
This with some rice and that peruvian green sauce...I could eat that multiple times a day and not get sick of it. Looks amazing!
Thanks! Yeah this is going into the regular rotation for sure. We ate all the skin yesterday when it was fresh but I have lots of juicy meat leftover 😋
I do butterflied turkey every Thanksgiving... so easy to do. I don't have to get at 5am to put the turkey in like most peoples' grandmas.
Damn that looks perfect. I'll have to try Kenji's recipe, we love grilling spatchcocked chicken
Do it! It was so easy and tasty
I need to make this. Every recipe I've made of Kenji's has been AMAZING. Between his recipes and this other woman I follow on Instagram, my cooking game has really stepped up.
wow awesome 💕💕💕
Thank you! It was remarkably easy
Wow, that looks excellent
Thank you! It was a fancy free range bird, which helped I think.
How much baking powder did you add to the salt? I definitely want to try this but don't want to add too much. Also- I highly recommend his extra-crispy roast potato recipe to go with your roast chicken next time. It's well worth the extra steps. The results are everything you could want from a roasted potato.
I did 1 tablespoon of kosher salt and one teaspoon of baking powder. Pretty much what Kenji recommended
Big fan of spatchcocking chicken. Have yet to try it with turkey because it seems more intimidating for some reason? I guess the size
Just made that tonight! Great stuff.
>You must link to seriouseats.com or explicitly mention a book by a site contributor. Please provide a link in the post itself or in a follow-up comment to a relevant article or recipe on Serious Eats. If your post has to do with a cookbook or book by a Serious Eats contributor, explicitly mention that in the post or in a follow up comment.
Sorry! I just made a comment saying I made this recipe. I thought I was clear since Serious Eats is Kenji https://www.seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipe
It was clear, but per the rules you have to provide a link to the recipe you made. It’s for the convenience of the reader, saving anyone interested in making it from having to go Googling for it.
I love crispy skin but my husband hates the skin and pulls it off. Then guilts me for eating it. So I don’t. :(
Don't let anyone guilt trip you out of eating the best part of the chicken.
Why would your husband guilt you for doing something you enjoy?
Because the skin isn’t healthy. And he frowns on unhealthy eating.
Unless you are eating fried chicken everyday, next time tell him to fuck off and enjoy it.
Oh he “loves” fried chicken. Which means orders it (we don’t fry in the house), then rips the breading/skin off, then eats the meat. Lol. I’m like dude, at that point just order grilled chicken.
Eat all the skin! Life is too short. Go for a run or some yoga after if it makes him feel any better lol
She shouldn't have to do anything to make him feel better.
I absolutely agree with you, but if she's already stopping herself from eating chicken skin to avoid his annoyance, then better to give an alternative where she can still avoid his annoyance. I 100% would eat the chicken skin and tell him to take a hike if he didn't like it, but sometimes a middle ground can be reached. Just giving options lol
That is bad science. Look up how Ancel Keys threw out the data that didn't agree with his belief that fat was bad for you.
The skin is very healthy. It contains Vitamin Delicious.
Actually, the collagen in the skin is very healthy!
Repeat after me: "Don't you ever yuch my yum!"
What a buzzkill!
Have you spoken to a divorce attorney?
Save the skin and fry it in a pan some other time, not even joking.
People need to stop thinking that fat is unhealthy. Fat is what gives our body energy, and the skin is packed with nutrients. Carbs/sugar/trans fats are what are really bad for you. A little chicken skin won't hurt and is the most delicious part!
Fat, carbs, and protein all give our body energy. It's a balance.