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Could you use bone-in breasts?
Super easy to make and the chicken is great!
In the instructions it mentions to set the backbone aside – what does one do with it, other than throw it away???
Hi Carla, I freeze chicken parts like this to make chicken stock later.
Thank you for this great tutorial !
I first read about this method in the book “Salt Fat Acid Heat” (can’t recommend it enough” and I was really intrigued by it. Glad I stumbled upon this post, I will be trying it very soon, for my Friendsgiving !!
Shouldn’t the sternum bone also be removed prior to roasting? I use this technique for duck. Also, I never use olive oil in preparations that require more than 350dF. I would use avocado oil, if anything. I personally don’t baste with oil. I would rather roast the bird with 1/2 inch water,or so, in an oval enamel roasting pan on a wire rack above the water. I roast my chicken whole and covered with a lid after brining overnight. Then, roughly 20 minutes at 500dF, 20 at 450, and 20 at 400. Remove an keep lid on until cool enough to de-bone or carve. De-boned chicken bones go into a round enamel stock pot with water to cover the bone plus a cup or two more, with 2 TBS ACV to soak for 2 hours before heating on very low heat (180dF) for about two days. And I never cook black pepper, but I always welcome critique.
You can remove the sternum bone if you like, but I don’t think it’s really necessary. Mostly I think removing this bone makes it easier to carve the chicken after cooking; I don’t notice that it makes a huge difference in terms of actual cooking.
Avocado oil is great! You can definitely use it for roasting if you like.
I highly recommend this a way to cook chicken and as described in the post it is pretty darn easy as long as you have a good sturdy kitchen shear. Not much more difficult to carry on and cut up the entire chicken as well from this point which is handy when they go on sale. Spatchcocked chickens also fit and flavour better in most household smokers. Give it a try you’ll be glad you did.