Flattened Chicken Recipes

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by booker81, Sep 21, 2010.

  1. booker81

    booker81 Redneck Tech Girl

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    Apr 18, 2010
    Mid-MI
    For some reason, I think they look cool, and I want to try one, however, I'm not having much luck finding something, perhaps "flattened" isn't the right term (remove the backbone, and press flat and cook....somehow).

    Anyone have any recipes? I'm gonna go flatten the chicken I got out of the freezer.
     
  2. pookiegoldman

    pookiegoldman Chillin' With My Peeps

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    Aug 3, 2010
    Grand Isle, Louisiana
  3. ChickenChaps

    ChickenChaps Chillin' With My Peeps

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    Its called Splatch-Cock. [​IMG] Maybe you can search for recipes that way. Only way I have had splatch-cock chicken is seasoned and put on the smoker.
     
  4. menageriemama

    menageriemama Chillin' With My Peeps

    Feb 2, 2008
    Lake Nebagamon, WI
  5. BettyR

    BettyR Chillin' With My Peeps

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    This is my favorite recipe for Chicken Under a Brick

    Classic Chicken Under a Brick

    4 1/2-pound frying chicken, backbone removed and spread flat (see instructions)
    2 bricks, foil-wrapped (or other weights)

    1/3 cup olive oil, plus 2 tablespoons to film skillet
    1/2 cup mixed chopped herbs, (I used sage, parsley, and rosemary)
    1-teaspoon kosher salt
    1 large, 2 small cloves garlic, or to taste (I doubled the garlic – love garlic)
    1 teaspoon dried red pepper, or to taste

    Remove neck and giblets from chicken; reserve for another use or discard. Pull off and discard any lumps of fat. With poultry shears, cut along both sides of backbone, cutting back completely in two. Save backbone for stockpot. Rinse chicken and pat dry. Pull open and set skin side up on a flat surface; press breastbone with your hand to flatten.

    (I removed the breastbone with my kitchen shears.)

    Chop garlic. Sprinkle coarse salt on top. With tines of a fork, crush garlic thoroughly into the salt. Stir garlic paste into 1/3-cup olive oil in a baking dish large enough to hold chicken flat. Add dried red pepper. Coat chicken all over; pat the mixed chopped herbs onto chicken thickly. Return chicken to container and refrigerate an hour or up to a day.

    Using two tablespoons of oil, lightly coat the bottom of a heavy skillet measuring 9 or 10 inches across the cooking surface.

    Heat the oil and put the chicken in, skin-side down. Weight with 2 bricks or another heavy skillet loaded with heavy items, at least 10 pounds in all. Cook on medium-low heat for 20 minutes.

    Scraping with a spatula turned upside down, loosen chicken and lift to check color. If not deeply browned, turn up heat a bit and cook 5 minutes more. Scrape again to loosen. Turn the chicken, using a large spatula and your other hand protected with paper towels. Weight again and cook 20 minutes. Test for doneness using an instant-read thermometer inserted into the thickest part of the thigh -- it should read 160 degrees to 165 degrees -- or make a small incision in the thigh with a sharp paring knife. If juice runs clear, chicken is done.


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  6. bigmike&nan

    bigmike&nan Chillin' With My Peeps

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