CHEF RV’s SPATCHCOCK CHICKEN. SOSYAL RECIPE NA SUPER EASY GAWIN.
01:01.1
Spatchcock Chicken is just simply butterflied chicken or the one where you fry the chicken.
01:07.6
The reason why we do this is that it's quicker to cook, the cooking is more even
01:13.6
and of course, for people who have a small oven or no oven.
01:18.6
You want to grill your chicken, you cook it on your griller outside.
01:23.6
It's cooking is more even because the chicken is already opened.
01:27.6
So it's very simple.
01:29.6
I have here my chicken.
01:31.6
So what I'm gonna do on my chicken is that I will remove its backbone.
01:37.6
So I will just cut it.
01:39.6
I just have here a kitchen knife or kitchen, what is this?
01:45.6
This is not a knife.
01:47.6
What is this in English?
01:52.6
Because I already forgot that, my reasons, right?
01:58.6
So I have here a scissor.
02:02.6
So this is what you will remove if you are going to be a grandmother, right?
02:06.1
Then you use this.
02:07.1
I put parchment paper on my pan.
02:11.1
I will just remove the whole backbone.
02:12.6
If you don't want to remove the whole backbone, you can actually leave it.
02:16.6
You have to make sure that your kitchen scissor is sharp.
02:24.6
So if you are going to be a grandmother.
02:29.6
You already have someone to be a grandmother.
02:32.6
You already have someone to be a grandmother.
02:37.6
You will just remove that, right?
02:38.6
I'm so proud of myself.
02:41.6
And then the next step.
02:43.6
So this is already your Spatchcock Chicken.
02:48.6
It's the process of butterflying the chicken.
02:52.6
What do you want to say?
02:53.6
Butterfly chicken?
02:55.6
Whatever your type is, that's what you use.
02:58.6
And then I'm going to make the dry rub.
03:00.6
I have here iodized salt.
03:04.6
This is just thyme.
03:09.6
And curry powder.
03:11.6
Why is there curry powder?
03:13.6
I am not fond of Indian food.
03:16.6
I don't like the smell of that.
03:19.6
This will not make your roast chicken taste like curry.
03:25.6
This will just give it a nice aroma.
03:30.6
I'm sure that many of you have been trusting me for 3 years on cooking.
03:37.6
No, I won't kiss on my hand because I'm afraid of chicken.
03:41.6
Trust me, this curry powder will really make the difference.
03:46.6
It will make this chicken extra fancy.
03:50.6
It will make it smell good and it will give it a different taste.
03:54.6
Something that you will surely love.
03:58.6
You just mix that, your dry rub.
04:00.6
And then you put the inside first.
04:09.6
You just do it like that.
04:15.6
On the other side, I put parchment paper on the pan
04:20.6
so that it can be washed quickly.
04:22.6
And make sure that you put your dry rub on the corners of your chicken.
04:28.6
When you put your dry rub, the most important thing is that you massage it on the chicken.
04:36.6
Doing so, you will make sure that the flavors will enter inside.
04:42.6
So there, just like that.
04:43.6
It has to be with passion.
04:45.6
The flavors will enter inside of the chicken, right?
04:50.6
You just massage it with passion.
04:54.6
With love and passion.
05:01.6
It's like you are really massaging.
05:03.6
It's like you are massaging the back of your wife.
05:06.1
But this time, it already has a smell of curry.
05:11.1
And then on the inside, you will also massage it.
05:18.1
You put your fingers on the cavities so that you can push the dry rub.
05:23.1
It will enter inside of the chicken.
05:28.1
So the next step is this one.
05:31.1
We are gonna roast this in a preheated 350° F oven.
05:40.1
If your oven has a fan, it's better because the chicken will be cooked more evenly.
05:47.1
If your oven doesn't have a fan, no problem.
05:50.1
But me, I will open the fan of my oven.
05:55.1
I have here an aluminum foil.
05:59.1
I will cover this on my chicken.
06:02.1
Why will I put it on this?
06:04.1
Because I am concerned on the chicken breast.
06:07.1
I don't want it to be dry.
06:09.1
Because as you can see, right?
06:11.1
Our chicken breast is on fire.
06:14.1
So if the heat goes directly on to your white meat, it will be cooked.
06:21.1
Your dark meat will be cooked longer.
06:24.6
So by the time the dark meat is cooked and the skin is brown, the breast part is already dry.
06:31.1
My favorite is the breast part.
06:33.1
So I am always worried on that.
06:35.6
So I found a solution.
06:37.6
You cover it like that.
06:39.1
If you want it to not be too crispy, I want it to be crispy.
06:43.1
Then it's like that.
06:44.1
As long as you cover the breast, okay?
06:47.1
And then I will set this on my preheated oven.
06:53.1
After 30 minutes, you will remove it.
06:56.1
We will put potatoes and any other secrets.
07:00.1
We will set it again for the skin to be brown.
07:11.1
It's been 30 minutes of roasting for our Spatchcock Chicken.
07:16.6
I removed it from the oven and you will notice that I just put a fork on the top
07:23.1
because the convection or the fan of my oven is open.
07:27.6
So the aluminum foil is floating.
07:30.1
So that it's still not on the surface.
07:32.1
So let's gene it.
07:34.1
Just remove your fork and then we're going to do the next step.
07:39.1
What I love about this recipe is that it's really done in 1 hour.
07:45.1
And we will put potatoes.
07:47.6
You won't understand anything.
07:49.6
You will put it on the baking of your chicken again or roasting.
07:55.6
I'm already confused.
07:57.1
Basically, when you say-
07:59.6
When you cook something on the oven.
08:02.1
If it's pastries, breads, sweet products, cakes, it's baking.
08:07.6
When you are cooking or you are ovening the savory products
08:13.1
such as your pork, your beef, your chicken, your fish.
08:17.1
It's difference is like that.
08:20.1
But anyway, it's just terminology.
08:22.1
Let's not make it hard for ourselves.
08:26.6
So you see, our chicken is still white.
08:30.6
I will put my potatoes already.
08:33.6
I'm just going to season my marble potatoes here.
08:37.6
This is just around 1 kilo with salt and pepper.
08:41.6
I just season it with salt and black pepper and I put olive oil.
08:50.6
I put olive oil and wait, I will just get something.
08:54.6
I just put a splash of balsamic vinegar.
08:57.6
Just a bit, just a splash of balsamic vinegar on my potatoes.
09:04.1
This will give it the acidity and the sweetness.
09:07.1
So the taste would be more fancy.
09:12.6
You just toss it and then you just wrap it around the chicken.
09:18.1
This is still 30 minutes, okay?
09:19.6
The roasting time of our chicken is not yet finished.
09:27.6
It's so fancy, right?
09:29.6
This is what I like on this recipe.
09:31.6
It's like you just combine everything and the chicken is always reliable when it comes to budget
09:39.6
because the chicken is very affordable.
09:44.1
You also pour your balsamic olive oil mixture on it.
09:49.6
And then I just have here half a cup of butter.
09:52.6
I will just put it here, so there.
09:54.6
You just put it there.
09:56.6
I will set this on the oven.
09:59.6
Wait a minute, let's do that.
10:02.6
You push it to there because it's hot.
10:06.6
You spread it like that, so there.
10:10.6
You put your butter there.
10:12.1
Anyway, it will also spread later.
10:15.1
You just let it be.
10:17.1
Now, we will set it again and we will put it back on the oven
10:21.1
but this time, there is no foil anymore
10:24.6
because now, what we want to happen is the outside would be crisp,
10:29.6
the outside of our chicken would be golden.
10:32.6
So let's put it back.
10:34.6
The oven temperature is still at 350° F.
10:39.6
And you're going to roast this again for 30 more minutes.
10:44.6
Okay, 30 minutes again.
10:51.1
So there, our Spatchcock Chicken is already cooked for just 5 minutes.
10:57.6
I will just toast some lemon.
11:01.1
Just this one because it's taste would change when you toast it like that.
11:06.1
So there, you just move the tip.
11:12.1
High flame and then I'm just cutting here some parsley.
11:15.6
Just for my garnish on the Spatchcock Chicken.
11:23.1
It's like you're just grilling the lemon.
11:30.6
I just want to make sure that the pan is hot.
11:34.6
And actually, I can also remove my chicken when I grill this lemon.
11:41.1
It's amazing, right?
11:42.6
You may also oven it, air fryer.
11:45.6
Normally, on the grill but I don't have grill here.
11:50.1
It's still going to be slow.
11:52.1
This one because some people, when it comes to chicken or seafood, there's lemon on the side
11:59.6
because the acidity actually balances the dish.
12:03.6
The richness of the dish that it balances.
12:06.6
So just to make it fancy as well, right?
12:13.1
It's already okay.
12:15.1
And then, I will remove the chicken.
12:26.6
Super fancy, super sush.
12:30.6
Being careful with the lemon.
12:32.6
So you just put it there.
12:51.6
It doesn't have sauce anymore.
12:53.1
It's sauce is the sauce of the soups that are on the side of your Spatchcock Chicken.
13:00.1
So just take a picture of it because it looks like it's hard to make it fancy
13:05.6
but it's just super easy, right?
13:07.1
In 1 hour, it's already cooked and it's ready.
13:10.6
I'm already tasting the potatoes here because your visit is already long, right?
13:17.1
Your visit is already long because you're already hungry.
13:19.6
So that's the purpose of the potatoes.
13:21.6
It's so delicious.
13:29.6
It's just potatoes, my gosh!
13:33.6
Let's not be content with the potatoes.
13:36.1
This Spatchcock Chicken, so there.
13:45.1
And since we're fancy, we're gonna squeeze a lemon.
13:49.6
Oh! I already ate fine dining before.
13:52.1
There's a lemon to squeeze.
13:55.1
You're gonna put a lemon to squeeze.
13:58.1
So there, just a bit.
14:09.6
I want it to have skin.
14:24.1
Let's take a bite.
14:31.1
It's so delicious.
14:33.1
The taste is really good.
14:35.1
The gin, garlic powder, curry powder.
14:39.1
Those are the only ingredients that we put.
14:45.1
The breast because my favorite part is really the breast.
14:49.6
So you see how juicy it is when you cut it.
14:55.1
Look how juicy the inside.
14:57.1
Look at it, right?
15:00.1
That's the purpose when you put foil.
15:11.6
This is the dance that I'm so proud of myself.
15:15.6
The chicken breast is so moist.
15:22.6
Don't wait any longer.
15:24.6
Make this Spatchcock Chicken already because it's super duper duper.
15:29.1
Ultimately, bonga.
15:31.1
I'm going to see you all soon.
