I've always followed Kenji's spatchcocked chicken and have always been pretty happy with the results.
However recently I came across a video of Thomas Keller's and I'm wondering how it compares to Kenji's spatchcock?
Has anyone tried both to give me details on comparison?
by beliefinphilosophy
7 Comments
I havent ever cooked it myself but Keller’s recipe is my Dad’s go to. It’s great but if crispy skin is most important to you then spatchcocked is a better recipe.
Yeah it’s good. I still prefer spatchcocked with butter, minced garlic, lemon zest and herbs stuffed under the skin.
TK’s roast chicken is my go to. Super simple, turns out great every time. You should give it a try.
I do a variation on the TK recipe about every 8 weeks. My variations:
1) I put more seasonings inside the bird including an onion
2) I cook for 20 minutes at 475, drop it to 425 and do 50 minutes at 425
3) the last 20 minutes I flip the bird over to roast it more uniformly. Breast meat stays more moist and the thighs get more evenly cooked.
4) I add sweet potatoes cut in half along with other standard root veggies underneath the bird.
So ridiculously good.
This is my favorite way to cook chicken, by far. Do not overthink it. The one thing you need to be prepared for is that, in a conventional oven, the splatter will cause a huge smoky mess. The way to get around that is simple: cover every inch the underside of the upper rack with foil, and do the same for the overside of the bottom rack; then cook the bird on the middle rack. No convection.
I still do this on occasion. It’s a rotisserie in the purist sense. I will put par boiled and dried potatoes under it to let the drippings flavor them sometimes and it’s one of my wife’s favorites.
I used to work for Thomas Keller and we made tons of these. Definitely a top-tier chicken recipe and so worth the effort.