About a year ago, we introduced this chicken to our refrigerated cases. The Spatchcocked Chicken quickly became a fowl phenomenon. A spatch-what? Spatchcock simply refers to how it’s prepared. Some apocryphal background… legend has it (yes, there are poultry legends) that a hungry Irishman came up with a method of “dispatching the cock,” or splitting and flattening a chicken to accelerate the cooking time. The idea is, more surface area coming into contact with heat (oven, grill) equals shorter cooking time. Shorter cooking time also means a moister bird and evenly crisp skin.
Our version is a Spatchcocked Lemon Rosemary Chicken, brined with orange and lime juices, then marinated in a blend of extra virgin olive oil, vinegar, garlic, rosemary, parsley, and lemon slices. To prepare it, simply remove it from its package and cook it in a baking pan, skin side up, until the internal temperature reaches 165ºF – about an hour in a 375º oven. We like to remove the lemon slices from the bird and place them in the pan – you still get all the lemon flavor, with the added benefit of evenly crisp, browned skin (if you leave the lemons on the chicken, the skin beneath the lemon slices doesn’t brown).
We’re selling Spatchcocked Lemon Rosemary Chicken for $3.99 a pound, a truly tremendous price for this value-added bird. Each whole chicken will vary in size and weight, but you can expect chickens in the vicinity of three pounds each. You’ll find it in our refrigerated meat case.
Ingredients: Whole Split Chicken with Bone and Skin, Mojo Brine (water, organic juice, brown sugar, salt, lime juice), Marinade (extra virgin olive oil, garlic, buffered vinegar, rosemary, parsley, rosemary extract), Lemon Slices.
NOTE: Since posting, the details of this item may have changed due to fluctuating market prices, federal regulations, currency rates, drought, pestilence, bandits, rush hour traffic, filibusters, clowns, zombie apocalypse, punctilious product developers…;Contact our Crew for current price and availability.