photo img_03.jpg  photo img_04.jpg  photo img_06.jpg  photo img_05.jpg  photo img_07.jpg

"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Sunday, May 26, 2013

Spatchcock Grilled Chicken with Sour Cream Mashed Potatoes

I've spatchcocked a chicken before to roast in the oven.  I've even spatchcocked a turkey.    But this may be my favourite spatchcock yet!  Grilling the chicken is quick and easy and doesn't heat up the kitchen.  The skin is crisp and the meat is juicy and delicious.  

Once again, Serious Eats' Food Lab came through with the instructions, but it's very easy to do.  Just remove the backbone with sharp kitchen shears and then press down to flatten the breast so the chicken cooks easily.  Save the back in the freezer for chicken stock.  

Season with salt and pepper.  I also used a little garlic powder and paprika.  

Heat half the burners of your grill to high heat and the other half to low.  We have 3 burners so we had one on high and two on low.  Let it preheat for 5 minutes, then place the chicken over the low heat grill, skin side up, with the legs facing the high heat grills.  

Close the lid and let it cook for 20 minutes, then flip it over skin side down, with the legs still facing the hot side of the grill.  This allows the legs to cook through without drying out the breast.  

Cook, covered, for another 10 minutes until the chicken is cooked and the skin is crispy.  Then remove from the grill, cover and rest 10 minutes. 

Meanwhile, I made Ina Garten's sour cream and chive mashed potatoes to go with the bird.   Peel 3 pounds of potatoes and cover them with cold water, well salted.  Bring to a boil and cook 15-20 minutes until soft.  

Place 1.5 cups milk and 4 tablespoons of butter in a measuring cup and microwave 3-4 minutes until butter is melted and milk is warm. 

Drain the potatoes.  You can use a masher, but I used my potato ricer, which worked beautifully!  

It basically works like a garlic press.  Just place the hot potatoes in the ricer and press them through.  

This makes the potatoes very light and creamy.  Mix in the warm milk and butter.

Then stir in half a cup of sour cream and half a cup of chopped chives. 

Carve the chicken and serve with the potatoes and some steamed green beans.  Sunday (or Monday) dinner done in a flash!  

I love this method so much I bought two organic chickens this weekend and spatchcocked them before freezing them.  They'll thaw faster and be ready for dinner any time.  

No comments:

Post a Comment