how to prepare our chickens
Spatchcock Chicken Cooking Guidelines
Chicken comes spatchcocked (butterflied) and pre-marinated. Marinades have minimal salt and we recommend finishing with more salt to taste if desired.
Our Favorite and Easiest Way:
Preheat an oven to 375 degrees (350 to 360 for convection ovens).
Place a cast iron skillet that can accommodate the chicken on a stovetop and heat over medium high heat for 3 to 4 minutes.
Add ¼ cup of vegetable, avocado or light olive oil to the cast iron pan and let it heat up for 30 seconds.
Add the spatchcock chicken with rib bones down (skin side up). Use kitchen tongs for safety.
The oil should be hot enough that the oil sizzles when the chicken is placed in the pan. If necessary, raise the heat a bit.
Cook in the pan for about 5 minutes.
After 5 minutes add to the pan: ¼ cup white wine, ¾ cup water or just 1 cup water and 3 whole crushed garlic cloves. Brush top of chicken with vegetable, avocado, or light olive oil (room temperature softened butter is extra tasty to brush it with).
Carefully transfer cast iron skillet with chicken to the middle oven rack in the preheated 375 degree oven.
Every 15 minutes baste the chicken with the collected juices while cooking.
Cook for approximately 45 to 55 minutes or until internal temperature reads 160 degrees on a meat thermometer. Note: do not flip the chicken in the pan and do not cover the chicken with aluminum foil. The skin side is left facing up to develop nice coloring
Once finished, remove from the oven, baste with pan juices and let chicken rest in the pan for 5 minutes before serving.
We recommend serving right out of the cast iron pan placed over a trivet/pot holder in the center of the table for visual appeal. Make sure to have a spoon ready to ladle sauce over portions.
Spatchcock For Grill:
We recommend a low to medium low temperature for slow even cooking.
Alternatively a Hot Zone can be created on your grill to cook chicken with Indirect Heat. Simply use only half your grill at a medium to medium high temperature and place chicken on the other non heated side. Cook times may be longer using this method.
Preheat grill for 15 to 20 minutes.
Before cooking lightly brush chicken on both sides with some vegetable, avocado, or light olive oil or spray. Alternatively, softened room temperature butter can be used.
Place chicken skin side up, rib side down, on preheated medium low grill, close grill cover and cook slowly until reaches 160 degrees internal temperature with a meat thermometer. If chicken is achieving color too fast the grill cover can be opened occasionally or left open for the last half of cooking.
Once chicken internal temperature reaches 160 degrees it can be flipped briefly if you would like some grill marks on the skin side.
Grill times will vary but at least 45 minutes is necessary.
*As chicken cooks we recommend basting occasionally with a brush using vegetable, avocado or a light olive oil. Softened butter is also excellent to baste with.
Spatchcock in a Smoker
Our pre marinated chickens are excellent for longer low temperature cooking in a smoker. Those who have smokers tend to have experience and if not we recommend doing some research as smoking cook times and methods are very variable depending on your smoker.
Here are some genaral guidelines:
Preheat the smoker to 375 using briquettes, hardwood or a combination of both.
Create a Hot Zone on your grill to cook chicken with Indirect Heat opposite the hot zone. Simply use only half your grill at a medium to medium high temperature and place chicken on the other non heated side.
Cooking times vary but approximately 1 hour is needed or bring to an internal temperature of 160 degrees using a meat thermometer.
*As chicken cooks we recommend basting occasionally with a brush using vegetable, avocado or a light olive oil. Softened butter is also excellent to baste with
BBQ Rubbed Poultry;
Our BBQ marinated chicken is marinated with a Dry Rub. This gives the chicken a nice BBQ base flavor and color. Towards the end of cooking we recommend brushing with a wet BBQ sauce.
Whether you are grilling, smoking or baking use a meat thermometer to assure chicken has reached an internal temperature of 160 degrees signalling it is cooked thru.
*As chicken cooks we recommend basting occasionally with a brush using vegetable, avocado or a light olive oil. Softened butter is also excellent to baste with
Dry Rubbed Maryland Cut Chicken:
Our “Maryland” cut chicken refers to a bone in leg with a boneless thigh attached.
These are perfect for grilling, baking or smoking.
For Oven:
Preheat an oven to 375 degrees (350 to 360 for convection ovens)
Place Maryland cut chicken on an oiled sheet pan or casserole dish or on a drip grate over a sheet pan. Optional: add a mixture of wine and water and some crushed garlic cloves to the cooking vessel
Cook for approximately 25 to 30 minutes or until it reaches an internal temperature of 160 degrees.
*As chicken cooks we recommend basting occasionally with a brush using vegetable, avocado or a light olive oil. Softened butter is also excellent to baste with.
Dry Rubbed Chicken Wings:
Preheat an oven to 375 to 400 degrees (375 to 400 for convection ovens)
Place wings on a drip rack over a sheet pan.
Bake for approximately 30 minutes or until they are well colored and crispy. Half way through cooking, the wings should be flipped to achieve even cooking on all sides. Cook to an internal temperature of 160 degrees on a meat thermometer.
Alternatively the wings can be grilled or fried.
If desired add your favorite wing sauce after they are cooked.
Fried Chicken Using Our Fried Chicken Coating:
We have developed a seasoned Fried Chicken Coating which can be used to dredge chicken in for frying and also can be used to coat chicken for sauteeing.
If you would like chicken for frying speak to our butchers who can break down a chicken into 8 pieces which is ideal for frying.
Using Our Fried Chicken Coating:
While not mandatory we recommend marinating your chicken in buttermilk for at least 3 hours or better overnight. This will result in juicy plump fried chicken.
NOTE: Commercial fried chicken chains use Pressure Fryers, a highly specialized frying system that also acts as a pressure cooker to achieve a perfect outer color and moist interior.
If chicken has been marinated, place it on a drip pan to get rid of excess buttermilk.
Use a vegetable oil with a high smoke point such as canola or avocado oil.
Add oil to a heavy bottomed pan or cast iron pan. Alternatively use a deep fryer if you have one. Oil depth should be enough to cover chicken so it is completely submerged.
Preheat oil to 325 to 350 degrees. We recommend purchasing an oil thermometer to monitor the temperature of oil. Oil temperature will drop when adding chicken. If chicken is browning too fast either there is not enough chicken for the amount of oil or temperature needs to be lowered.
Dredge the chicken thoroughly in the Fried Chicken Coating and lightly shake off excess.
Cooking Times Approximately: Always cook to an internal temperature of 160 degrees to assure doneness.
Drumsticks - 11 mins
Wings - 10 mins
Thighs - 12 mins
Breasts - 14 mins
