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Cooking Chicken

Cooking chicken 

Our recipes are a collaboration with your fellow member, Chad Kirchner.  Spatchcocking is a good way to up your game from the simple roasted chicken.  If you try the recipe, please share a photo on Instagram and tag us (@anaveryfinefoods)!

Spatchcocked Chicken
What the heck does it mean to spatchcock something? Also known as butterflied chicken. The term “spatchcock” is thought to be a 17th century Irish shorthand for “dispatching the cock”, meaning to open a chicken carcass in order to cook it. This technique involves splitting the chicken by removing the backbone so you can flatten it, resulting in cooking more quickly and evenly with crispy flavorful skin.

Yield: 4 Servings

Ingredients
1 whole chicken, 4 pounds (approx), defrosted, patted dry

Rub
1 tbls brown sugar
2 ½ tsp kosher salt
1 tsp chile powder
1 tsp sweet paprika
1 tsp dry mustard
1 tsp dried oregano
½ tsp black pepper
¼ tsp allspice

Baste
½ stick butter
1 tbls minced garlic
1 lemon juiced
1 tsp kosher salt

Preparation

  1. Spatchcock the chicken with poultry shears or kitchen scissors. Breast side down, cut along the backbone, one side and then the other. Remove the back bone and flip the bird over. Press down on the center until you hear a pop and it lies more flat.
  2. Mix the dry rub ingredients in a small bowl, chile, sugar, paprika, salt, pustard, oregano, pepper, and allspice. Spread the rub all over the chicken. Place on a baking pan and refrigerate, skin side up for 2-24 hours.
  3. Mix baste ⅓ cup olive oil, minced garlic, lemon and salt in a small bowl with a basting brush. Set aside.
  4. Heat oven to 425 degrees. Roast the bird until the juices run clear when the thick part is pricked with a fork. 150º internal temperature, 40 – 50 minutes.
  5. Alternately, heat the grill and roast the bird when the coals and grill grate are hot. Baste every 5 minutes to keep the bird moist. This adds an extra dimension of lemony deliciousness. Flip at 20 minutes and continue cooking until 160º.
  6. Remove from the oven or grill, cover the bird with foil and let rest for 10 minutes before carving.

 

Meat Club boxes are ready the first and third Fridays of the month.  September 2022 has five Fridays.  So this is a good week to eat up any Anavery meat sitting in your freezer!  If you have a cut that you are unsure how to prepare, just ask.  We love sharing recipes (more on that below).

But first, a members’ only event!

Join us Saturday, October 22 3-5pm.
Please join our family, the farm staff and other members for an autumn celebration.  Members can meet Dave, Jack and Autumn, who began working on the farm over the summer. We will have thousands of pounds of Honeycrisp apples from a friend’s farm for sale (super cheap), we will introduce you to the new meat pick-up location, you can see how we prepare the animals for winter, and we might even make some cider.  This event is also when we will open up for Thanksgiving turkey orders.  Attendees get first dibs!