Spatchcock Brined Chicken with Roast Carrots & Potatoes

Spatchcock is a term used in professional kitchens for poultry that is split down the back and flattened, which reduces roasting or grilling time considerably. In this recipe, the split chicken is first dry brined, then carrots and potatoes are layered on a double-burner griddle. The bird is placed on an elevated rack above the vegetables for roasting.
Average Customer Rating:
5 out of 5
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 out of 
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Customer Reviews for Spatchcock Brined Chicken with Roast Carrots & Potatoes
Review 1 for Spatchcock Brined Chicken with Roast Carrots & Potatoes
5 out of 5
5 out of 5
OJandDad
Charlotte, NC
January 24, 2011
Would You Recommend? Yes
+2points
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Best roasting technique for chicken
January 24, 2011
My dad made this recipe for dinner it is one of the best white chicken i have ever tasted yum!
Dad's note: I was short on time so instead of dry brining for 8 hours, rinsing, and putting it in the frig overnight, I dry brined overnight for ~24hrs, rinsed, and followed directions. It took about 10 minutes more to cook the bird. Excellent technique and superior to regular roasting. There is a lot less fat in the pan because the back has been removed and the other fat is trimmed so the vegtables aren't swimming in fat.
Bottom line, no more full bird chicken roasting, I'm using this technique from now on.