Roasted Spatchcock Chicken And Giblet Gravy
Meiko Temple shows us how to make the perfect roasted chicken. She starts by spatchcocking the bird so it cooks more evenly and gets browned all over. Then she rubs a homemade adobo seasoning all over to tenderize the meat and add tons of flavor. She pairs her roasted chicken with savory giblet gravy so nothing goes to waste. Bonus tip: Save any bones to turn into chicken stock the following day!
3 hr 5 min
3 hr 5 min
3 hr 5 min
3 hr 5 min
for 4 servings
- nonstick cooking spray, for greasing
- 4 lb whole air-chilled chicken with giblets (1.8 g)
- 4 tablespoons clarified butter, room temperature
- 1 teaspoon ground turmeric
- 2 teaspoons dried oregano
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 4 teaspoons kosher salt, (1 teaspoon per pound of chicken)
- water, as needed
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 3 tablespoons unbleached all-purpose flour
- 2 cups chicken stock (480 mL)
- 2 tablespoons worcestershire sauce
- 2 bay leaves
- kosher salt, to taste
- freshly ground black pepper, to taste
- Set a wire rack over a rimmed baking sheet and grease with nonstick spray.
- Remove the giblet bag from inside the chicken and set aside. Place the chicken on a cutting board, breast-side down. Use kitchen shears or a sharp knife to cut along each side of the backbone to remove (set aside to make stock, if desired). Flip the chicken over and splay the thighs. Stack your hands between the breasts and press down firmly to flatten until you hear the breastbone crack.
- Make the adobo seasoning: In a small bowl, mix together the turmeric, oregano, onion powder, garlic powder, pepper, and salt.
- Pat the chicken dry with paper towels. Turn the chicken breast-side down and liberally season the back cavity with half of the adobo seasoning, rubbing into the crevices.
- Flip the bird over. Use a metal skewer to poke the chicken skin all over. Carefully use your fingers to separate the skin from the meat over the breasts and thighs. Rub the clarified butter under the chicken skin, using your fingertips over the skin to spread the butter evenly. Sprinkle the remaining adobo seasoning over the chicken skin.
- Set the chicken on the wire rack. Chill in the refrigerator, uncovered, for 1–24 hours.
- Before roasting, remove the chicken from the refrigerator and let come to room temperature for 45 minutes.
- Preheat the oven 475°F (245°C).
- Transfer the chicken to the oven and roast for about 50 minutes, or until an instant-read thermometer registers 165°F (75°C) when inserted into the thickest part of the thigh and the skin is golden brown. Remove the chicken from the oven and let rest for about 10 minutes.
- Meanwhile, make the giblet gravy: Remove the giblets from the bag and separate the meat from any skin, fat, or bones. Add the giblets to a medium saucepan with enough water to cover by 1 inch. Cook over medium heat until the giblets are tender, about 20 minutes. Remove from the pan, draining any excess water, and finely chop the meat. Clean the pan.
- Melt the butter in the same saucepan over medium heat. Add the onion and garlic and cook until softened, about 1 minute. Sprinkle in the flour and cook, stirring continuously, for 2–3 minutes, or until golden brown.
- Stir in the chopped giblets. Slowly pour in the chicken stock, whisking constantly, until the flour is dissolved, then whisk in the Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
- Bring the gravy to a boil and add the bay leaves, then reduce the heat to low and cook until the gravy is thickened, 5–7 minutes. Season with salt and pepper to taste.
- To carve the chicken, pull the legs away from the body then cut through the joint to release. Cut along the breast bone to remove the breasts on either side. Cut off the wings. Reserve the carcass along with the backbone for making chicken stock, if desired.
- Pour the gravy over the chicken and serve warm.
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