Spatchcock chickens are small in size, and roasting them whole can be quite troublesome, as you have to cut the meat out and remove the bones afterwards. This time, I'm introducing a method to butterfly and debone the chicken, making it meaty and convenient to eat! We will also use the removed chicken bones to make a delicious spiced red wine sauce. Let’s learn how to make this dish together!
What is Spring Chicken?
Spring chicken refers to a younger, smaller chicken that is typically slaughtered at around six weeks of age, weighing between 400 to 700 grams. In France, spring chicken is known as poussin, while in Australia, it is referred to as spatchcock. The term "spatchcock" has two meanings in English; it not only represents the spring chicken itself but also describes a cooking technique where the whole chicken is cut open from the back to remove the backbone, allowing the chicken to be flattened. This technique helps the meat cook evenly and retain its juiciness and tenderness during roasting.
Due to its young age, the muscle fibers of spring chicken are finer, resulting in very tender and juicy meat without the fibrous texture and toughness found in adult chickens. This makes spring chicken particularly suitable for cooking methods like roasting, frying, and baking, which aim to maintain the meat's delicate texture.
The Role of Spatchcock in French Culinary Culture
In French cuisine, spring chicken is regarded as a delicate and sophisticated ingredient, valued for its small size and tender meat. It is well-suited for creating elegant dishes, such as herb-roasted spring chicken (Poulet Poussin Rôti aux Herbes), creamy white wine braised spring chicken (Poussin à la Crème et au Vin Blanc), and red wine braised spring chicken (Poussin au Vin Rouge).
Spring chicken is often cooked or paired with seasonal fresh vegetables like asparagus, radishes, and pumpkins. Simple roasting or braising techniques enhance the layers of flavour in the dish while showcasing the natural sweetness of the ingredients. Additionally, spring chicken frequently graces French holiday tables, especially during festive occasions like Christmas and Easter. During these celebrations, it is common for the French to serve spring chicken as the main course, symbolising abundance and blessings. Classic dishes like herb-roasted spring chicken and stuffed spring chicken are popular choices.
Roasted Boneless Spatchcock
Spring chicken is commonly used to prepare various roasted chicken dishes, such as the French "Roast Spatchcock" and Korean "Grilled Spring Chicken." Due to its small size, it can be cooked whole and easily absorbs flavours. However, BigBoy’s favourite method for preparing spring chicken is the "open-style boneless" technique. The fine bones of spring chicken make them easier to remove, making this style particularly suitable for dishes like "Open-Style Boneless Roasted Spring Chicken." This way, diners can enjoy the chicken without having to pick out small bones, adding convenience to the dining experience.
Step-by-Step Guide to Preparing Boneless Spatchcock
This time, BigBoy will guide you through the process of preparing the boneless spatchcock, step by step. First, we’ll start by opening the chicken and removing the bones. Next, season the chicken meat simply with salt and olive oil to highlight its natural flavours.
In a skillet, sear the skin side of the chicken until it turns golden brown and crispy. Then, add some herbs and butter to sauté briefly, locking in the aroma. After that, transfer the seared spring chicken to a preheated oven and bake it until the skin is crispy and the meat remains tender and juicy.
At the same time, we will use the removed chicken bones, shallots, and spices to make a rich red wine sauce. This sauce will have a deep red color and a full-bodied flavor, infused with aromatic spices and the essence of wine, adding a layer of richness to the chicken.
Finally, place the roasted spring chicken atop sautéed kale, drizzle it with the concentrated red wine sauce, and garnish with lemon wedges and a few decorative touches. The entire dish will present itself as a beautiful piece of art, both visually stunning and delicious!
This boneless roasted spatchcock not only retains the tenderness and juiciness of the spring chicken but also combines the elegance and finesse of French cuisine, bringing a sense of sophistication and delicious enjoyment to your home dining experience.
Watch the video below now! Scroll down for a more detailed written recipe and instructions.
Ingredients (serve 2)
Spatchcock
Spatchcock | 2 each |
|---|---|
Salt | 1 tsp |
Butter | 20g |
Rosemary | 1 sprig |
Lemon Wedges | 2 each |
Kale
Tuscan Kale | 2 each |
|---|---|
Shallot | 1 each |
Salt | 1 pinch |
Spiced Jus
Spatchcock's Bones | From above |
|---|---|
Shallot | 1 each |
Black Peppercorn | ¼ tsp |
Fennel Seeds | ¼ tsp |
Red Wine | 60 ml |
Chicken Stock | 300 ml |
Butter | 5g |
Steps
1.
Spatchcock the spring chicken and debone it according to the demonstration did in the video. Set aside the chicken bones.
2.
Rub 1 teaspoon of salt and olive oil evenly over the spring chicken and set aside.
3.
Remove the stems from the kale and cut the leaves into segments; peel and slice the shallots.
4.
To prepare the spiced red wine sauce: heat a pan over medium heat, add a little oil, and sear the chicken bones and one sliced shallot until deeply colored. Add black peppercorns and fennel seeds and sauté until fragrant. Deglaze the pan with red wine and let it reduce by half. Add chicken stock, bring to a boil, and then simmer on low heat until slightly thickened (about 30 minutes).
5.
After 30 minutes, strain the sauce and continue simmering over low heat until it thickens.
6.
Preheat the oven to 190°C. Heat a pan over medium heat, add some oil, and place the chicken skin-side down in the pan. Sear until golden, then flip. Add butter and rosemary, and baste the chicken with the butter. After 2 minutes, place the entire pan in the oven and roast for 6 minutes.
7.
Remove the chicken from the oven and let it rest on a rack for 6 minutes.
8.
Using the same pan, heat over medium heat and sauté the remaining shallots. Add the kale, season with salt, and stir-fry until softened.
9.
Reheat the sauce to your desired consistency, then add butter and stir until the sauce becomes smooth and glossy.
10.
To plate, place the kale first, followed by the spring chicken. Drizzle the spiced red wine sauce around the chicken, and garnish with lemon wedges to finish.
Comments