Korean Spatchcock Chicken

In Main Dish, Recipes by TinaLeave a Comment

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I wanted roast chicken the other day. Then I wanted spatchcock chicken. Then, you know, since I have this little blog and all, I thought, let's Korean-ize it!
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Ok, let's do this. First off, Serious Eat's does an awesome article on spatchcock chicken. Check that out for more in-depth info.

NY Times also did a Roast Chicken 101 sort of deal and they include a little tutorial on spatchcock chicken. They do theirs with a knife.

I decided to wet-brine the chicken. The brine is soy sauce based with a touch of salt and fish sauce. Other than the addition of fish sauce, which I suspect can be omitted without sacrificing the taste too much, the brine is basically a watered down Bulgogi/Galbi marinade: soy sauce, mirin, onion, ginger, garlic, black pepper, and sesame oil.

To spatchcock the chicken using poultry shears, cut the backbone off by cutting down each side. Then flip it over and place your palm on the top center of the breast and press firmly. This is to break the breast bone so they chicken stays flat which promotes even cooking.
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The brine was just enough for these 4-quart commercial kitchen containers I brought home from the restaurant. I put a little dip bowl on top before closing the lid to submerge the chicken completely.
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I tried putting all this into a gallon ziploc and there was a bit too much brine but the chicken did fit so that might work out better for most people.
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Serious Eat's recommends tucking the wing tips under the breast to keep them from burning and I think it also helps in cooking the breast since they're out of the way.
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I did have to cover the chicken with foil before it was done cooking. But look at that! Tight, crispy skin, perfectly browned with just the right amount of char. The brine was not overpowering but it did permeate the "Korean" flavor throughout in a really nice subtle way. I ate it with a slice of 100% whole wheat seedy bread and butter. I'm sure a simple green salad with a vinaigrette would go well with this, which is what I meant to do, but between this and the bread I was done in the kitchen.
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Bon app├ętit!

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