I'd Spatchcock That! | The Warrior Blends

This Spatchcock Chicken is the most delicious and juicy roast chicken you'll ever eat! The spatchcock method allows the chicken to cook faster, more evenly and results in nice crisp skin and every part of the roasted chicken turns out juicy!

The term “spatchcock” is rumored to be an old 17th century term for "dispatching the cock" which means to open the chicken, remove the backbone so that the chicken can cook flat. This allows the breast and legs to cook at the same level in the pan thus avoiding the dry chicken dilemma. If you do not know how to remove the backbone, your butcher can do it for you but it is pretty easy using a sharp pair of poultry shears. OXO makes a really nice and affordable pair of shears you can find here.

The final step to flatten the chicken is to use the heel of your hand to firmly press down until the breastbone cracks and WALA! you have a flattened chicken.

The next part is a messy job so I always use latex gloves so I am not cleaning raw chick from under my nails and it makes it easier to separate the skin from the meat. You will want to gently slide your fingers along the skin and meat slowly separating it. Take your time to ensure you do not tear the skin; you are only making a pocket.

Once done, gently lift the skin and take a teaspoon or so of Tomahawk Warriors Blend and spread it on the meat. Once done, pat the skin back down. Next oil the skin of the chicken using your favorite olive oil. Lastly, sprinkle a generous amount of Tomahawk Warriors Blend on the top of the chicken and place in a roasting pan.

Let chicken sit for at least 15 minutes as the minimal amount of salt in the Tomahawk will draw the juices from the chicken out, mixing with the fine maple flakes which the meat will then reabsorb infusing the chicken with a lovely smokey maple flavor. My wife calls it "letting the Tomahawk and chicken have a talk".

Roast at 375 until temperature reaches 165 or between 30 and 40 minutes depending on your grill. You don't want to go any higher in the temperature as the coarse maple flakes will burn vs caramelizing.