How to Cook a Perfect Roast a Chicken (Spatchcock it!)

By J. Kenji López-Alt · 75 min

Ingredients

Instructions

1. Set an oven rack to the upper-middle position and preheat the oven to 500°F. Cut out the backbone with kitchen shears, cut the spine into five or six 1-inch pieces and set aside. Flatten the chicken skin-side up with firm pressure on the breastbone, then place on a wire rack set over a foil-lined rimmed baking sheet, with the breasts centered and the legs near the edge.
2. Drizzle the chicken with 1 tablespoon of the oil. Mix 1 tablespoon kosher salt, ½ teaspoon black pepper and 1 teaspoon baking powder (if using) in a small bowl, sprinkle over the chicken, then add the herbs if using and rub them into the skin.
3. Roast until the thickest part of the breast near the bone reads 150°F and the thigh-body joint reads at least 170°F, about 45 minutes. Reduce the heat to 450°F if the chicken darkens too quickly.
4. Meanwhile, heat the remaining tablespoon of oil in a small saucepan over high heat until shimmering. Add the spine pieces and cook, stirring often, until well browned, about 3 minutes.
5. Add the onion, carrot and celery and cook, stirring often, until beginning to brown, about 3 minutes. Add the bay leaf, then deglaze with 1 cup dry vermouth or sherry and 1 cup water, scraping up browned bits.
6. Reduce the heat to keep a simmer and cook for 20 minutes. Strain out the solids and return the liquid to the pan.
7. Boil the liquid over medium-high heat until about 1/3 cup remains, about 7 minutes. Off the heat, whisk in 1 teaspoon soy sauce, 3 tablespoons butter and 2 teaspoons lemon juice. Season with salt and pepper to taste.
8. Remove the chicken from the oven, transfer to a cutting board, tent loosely with foil and rest for five minutes before carving. Serve with the hot jus.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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