-
-
-
On Newsstands Now!
Check out the May 2012 issue: raw stories, shocking confessions, candid advice about motherhood—and more!
-
Cranberry-and-Soy-Glazed Spatchcock Chicken
Bringing a whole chicken to the table is impressive, but who has the time? The solution: Spatchcock, a preparation that involves removing the backbone and flattening the poultry so it cooks more quickly.
Loading ...January 5th, 2012
By LeeAnne Wright
How to Spatchcock a Chicken
- Using poultry scissors, cut chicken down each side of backbone; remove backbone and save for stock.
- Turn chicken breast side up; press firmly on breastbone to flatten.
- Tuck wings behind back.
Servings
Makes 6 servingsPrep Time
Prep time: 10 minutes. Prep to table time: 60 minutes (mostly unattended)Ingredients
Directions
Preheat oven to 375˚F.
Heat cranberry jelly, soy sauce and ginger in a small saucepan over medium heat, whisking until jelly has melted. Reduce heat and simmer until thickened, about 6–10 minutes.
Season chicken with salt and pepper on both sides. Lightly grease a baking dish and lay flattened chicken in, skin side up. Bake for 20 minutes; brush chicken with glaze and bake another 20 minutes; brush again with glaze and bake an additional 10 minutes. If chicken is browning too quickly, cover with non-stick or greased foil.
Nutrients Per Serving
545 calories, 36 g fat, 25 mg calcium, 613 mg sodium, 14 g carbohydrates, 1 g fibre, 40 g protein. Excellent source of vitamins B6 and B12, niacin, folate, pantothenic acid, phosphor-us, zinc and selenium; good source of iron; source of omega-3 and omega-6.
Photography by Ryan Szulc
Copyright © 2012 St. Joseph Media. All Rights Reserved.