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to spatchcock or not?

Quinn C. (Q&A ID 20966)Quinn C. (Q&A ID 20966)
in Cooking

Are there advantages to not spatchcocking a chicken when roasting? Your "Butter-Lemon Roasted Chicken with Herbs" brought this question to mind. Does leaving the bird whole and adding aromatics to the cavity infuse the meat in a way that laying then on a rack under a spatchcocked chicken does not? If so, are there any general guidelines? Thanks. Quinn

Comments

  • Christopher K. (Q&A ID 416)Christopher K. (Q&A ID 416)

    Spatchcocking poultry takes an awkward, 3-dimensional shape and renders it 2 dimensional for faster, more efficient cooking. We think it's always a good idea. Adding aromatics to the cavity really doesn't impart much flavor to the bird--really just a bit of aroma as the herbs basically steam in the cavity's juices. Much better off making a quick herby sauce to pour over the cooked meat.

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