Spatchcocked Chicken

“Spatchcock” (poussin in French) is also the traditional word for a juvenile chicken.  Spatchcocks were generally butterflied during preparation to speed up the cooking time.  The word therefore refers to both the bird and the manner in which it was traditionally prepared. Spatchcocking yields a perfect roasted chicken that will cook 15 minutes faster than a whole chicken. It also exposes more skin, which crisps up nicely.

1. Prepare a braai for indirect cooking.
2. To butterfly the chicken, lay the chicken breast side down on a chopping board with the tail end facing you.
3. Use poultry shears (kitchen scissors will also do!) to cut out the back bone. Do this by cutting through the ribs to the left of the backbone.
4. Also cut to the right of the backbone and remove the backbone and the tail.
5. Remove the breast bone next by cutting it loose with a utility knife.
6. Rub olive oil into the chicken on all sides.
7. Season the chicken with salt and pepper or spices of your choice such as garlic and herb seasoning.
8. Place the chicken breast side down on the rack of the Weber over a drip pan . Tuck the wings in and cook covered with the vent open until nicely browned – 10 to 15 minutes.
9. Turn the chicken over and cook for a further 30 minutes or until the internal temperature of the meat reaches 75 degrees celcius in the thickest part of the thigh.
10. Check to see whether it’s cooked by inserting a meat thermometer or by placing a skewer in the thicker part of the leg.The juices should run clear, i.e. not look pink.
11. Transfer the chicken to a carving board and let it rest 10 minutes. Cut the chicken into 8 pieces and transfer to a serving dish.