Diana Henry's A Bird in the Hand documents the spatchcock method — removing the backbone and flattening the chicken — as the single most reliable improvement to roast chicken cookery for the home cook. The technique solves the primary problem of roasting a whole chicken: the breast and thigh reaching their correct temperatures simultaneously.
Removing the backbone from a whole chicken (spatchcocking or butterflying), pressing flat, and roasting at high heat — producing a chicken where the breast and thigh finish cooking at the same time, with maximum skin surface area exposed to the heat for even browning.
- Remove the backbone with kitchen scissors or a sharp knife, cutting along both sides of the spine — the backbone can be saved for stock - Press the chicken completely flat by breaking the breastbone — apply firm downward pressure with the heel of the hand until the chicken lies flat - Roast at 220–230°C for 35–45 minutes depending on size — the flattened geometry means the thigh and breast are at similar distances from the oven's heat and cook evenly [VERIFY time for standard 1.5kg chicken] - The flattened surface area produces maximum skin contact with the roasting surface or maximum exposure to circulating hot air — more surface area browns simultaneously - Marinate after spatchcocking, not before — the flat surface absorbs marinade more evenly than a round whole chicken Decisive moment: The doneness test: pierce the thigh at its thickest point — juices run clear. Or use a thermometer: 74°C in the thigh. A spatchcocked chicken of 1.5kg should be done in approximately 40 minutes at 220°C. [VERIFY]
TARTINE BOOK NO. 3 + DIANA HENRY