spatchcocked chicken, scalloped potatoes

2021-02-13

This is a good way to speed up roasting that chicken. Be sure to cut close to the spine and fold the legs around so they lie flat. This method is popular with Mexican street vendors because it more than halves the usual cooking time and makes it easier to cook evenly over an open fire.

Keep an eye on it if you like your chicken juicy, because it is easy to overcook.

INGREDIENTS

This is what you need for 4 servings:

1 3-4 lb. chicken, whole
1 beefsteak tomato each
sliced potatoes, fresh or dehydrated.
S&P
seasoning
I used curry, taco spices, paprika.

Pic1: spatchcocked chicken, scalloped potatoes, tomato

Directions

2021-02-13

Pic2-4: spatchcocking a chicken

Cut alongside the spine.
Fold open. Season both sides.

Pic5-7: spatchcocked chicken

Fold over the legs, lay them flat on the side of the body with the hip joint pointing outside.
Cook 20-30 minutes, to desired doneness @ 350 ºF.
The drain pan will cook it quicker and dryer than a closed pan.
Remove and part.

Pic8-10: served

While the chicken is cooking, prepare the scalloped potatoes.
Core and slice a large beefsteak tomato.
Serve it all together.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org