Cassie’s Ruminations

Spatchcocked Beer Braised Chicken

Tonight I made a version of my beer roasted chicken. I spatchcocked my chicken (doesn’t that sound funny 😛 ), which means placed the chicken breast side down, cut out the backbone, being careful to leave the little tenderloin pieces on the thighs, flipped the chicken back over, and pressed down firmly to break the breast bone and flatten the bird. This increases the surface area exposed to the heat, which helps it to cook faster. I placed the bird breast and skin side up in a 9″ x 13″ baking dish, seasoned well with salt, pepper, and thyme, poured a beer into the bottom of the pan, and baked until the internal temperature in the breast reached 170 degrees F. I let it rest for 10 minutes to coast up to 180 degrees F and then carved and served with some steamed brussels sprouts.