There are those boneless and skinless types of people. And then there is me – all about the skin, the crispier the better. All about the bones – reused into a flavorful bone broth. This spatchcock chicken recipe is quick and mighty tasty. Crispy Curry Dill Chicken is how you get people to ask for seconds – if there will be any.
If spatchcock chicken seems intimidating, I urge you to just try it once – you might be pleasantly surprised at how simple it is, and also how much quicker your bird is ready to be eaten! For a well-detailed post on how to do it, reference The Food Lab’s post.
- 1 4-5lb pastured chicken
- 3tbsp ghee
- 3 tbsp dill fresh or dried
- 2 tbsp curry powder
- salt & pepper to taste
- Preheat oven to 475F.
- Prepare the curry dill ghee first by mixing the dill, curry powder, salt & pepper, and the ghee (you may want to melt it down a bit if it is solid hard, but most ghee is very workable).
- Wash and dry the chicken.
- Cut the back of the chicken out and prepare the bird chest up in front of you.
- Carefully separate the skin & meat on the chicken breast as well as the thighs.
- Once the skin is separated, stick the ghee mixture underneath the skin and spread around to try to cover as much surface area as possible. If there is leftover ghee you can rub the top of the bird as well as areas that you could not separate the skin from the bird - like the wings.
- Place the chicken on a lined baking sheet breast side up, tuck the wings under so they don't completely dry out while cooking. Pop in the oven for 45-50 minutes.
- You want the temperature of the thighs to register 175F and the breast 150-160F once done cooking.
- Take out, cut up, and serve while warm and crispy.
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