SPATCHCOCK CHICKEN Dry Rub: 2 tsp. iodized salt 1 tbsp. coarse black pepper 1 tbsp. garlic powder 1 tsp. thyme 1 tsp. curry powder 1 pc. whole chicken (butterflied) 120g butter lemon 1kg marbled potatoes salt and pepper olive oil balsamic vinegar The following media was used in this project: "George Street Shuffle" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

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Let's cook something special for the weekend or even for the weekday.

Why don't we cook something fancy because the first thing we should make happy is ourselves, right?

So there it is, right?

Then when we cook, you let your family and friends taste it.

That's a bongacious life but it doesn't have to be expensive.

So today, we're going to cook this fancy dish called Spatchcock Chicken.

Very affordable but again, super fancy.

What is that Spatchcock Chicken?

I have something new to say on that.

Spatchcock Chicken is just simply butterflied chicken or the one where you fry the chicken.

The reason why we do this is that it's quicker to cook, the cooking is more even

and of course, for people who have a small oven or no oven.

You want to grill your chicken, you cook it on your griller outside.

It's cooking is more even because the chicken is already opened.

So it's very simple.

I have here my chicken.

So what I'm gonna do on my chicken is that I will remove its backbone.

So I will just cut it.

I just have here a kitchen knife or kitchen, what is this?

This is not a knife.

What is this in English?

Shears.

Shears.

Oh my!

Because I already forgot that, my reasons, right?

Scissor.

So I have here a scissor.

So there.

So this is what you will remove if you are going to be a grandmother, right?

Then you use this.

I put parchment paper on my pan.

I will just remove the whole backbone.

If you don't want to remove the whole backbone, you can actually leave it.

You have to make sure that your kitchen scissor is sharp.

So there.

So if you are going to be a grandmother.

You already have someone to be a grandmother.

This is it.

You already have someone to be a grandmother.

So there.

You will just remove that, right?

I'm so proud of myself.

Okay.

And then the next step.

So this is already your Spatchcock Chicken.

So there.

It's the process of butterflying the chicken.

What do you want to say?

Butterfly chicken?

Whatever your type is, that's what you use.

And then I'm going to make the dry rub.

I have here iodized salt.

This is just thyme.

Black pepper.

Garlic powder.

And curry powder.

Why is there curry powder?

I am not fond of Indian food.

I don't like the smell of that.

Don't you worry.

This will not make your roast chicken taste like curry.

This will just give it a nice aroma.

Just trust me.

I'm sure that many of you have been trusting me for 3 years on cooking.

So thank you.

No, I won't kiss on my hand because I'm afraid of chicken.

Trust me, this curry powder will really make the difference.

It will make this chicken extra fancy.

It will make it smell good and it will give it a different taste.

Something that you will surely love.

So there.

You just mix that, your dry rub.

And then you put the inside first.

So there.

You just do it like that.

On the other side, I put parchment paper on the pan

so that it can be washed quickly.

And make sure that you put your dry rub on the corners of your chicken.

When you put your dry rub, the most important thing is that you massage it on the chicken.

Doing so, you will make sure that the flavors will enter inside.

So there, just like that.

It has to be with passion.

The flavors will enter inside of the chicken, right?

You just massage it with passion.

With love and passion.

So there, right?

It's like you are really massaging.

It's like you are massaging the back of your wife.

But this time, it already has a smell of curry.

And then on the inside, you will also massage it.

The cavities.

You put your fingers on the cavities so that you can push the dry rub.

It will enter inside of the chicken.

So there.

So the next step is this one.

We are gonna roast this in a preheated 350° F oven.

If your oven has a fan, it's better because the chicken will be cooked more evenly.

If your oven doesn't have a fan, no problem.

But me, I will open the fan of my oven.

Alright.

I have here an aluminum foil.

I will cover this on my chicken.

Why will I put it on this?

Because I am concerned on the chicken breast.

I don't want it to be dry.

Because as you can see, right?

Our chicken breast is on fire.

So if the heat goes directly on to your white meat, it will be cooked.

Your dark meat will be cooked longer.

So by the time the dark meat is cooked and the skin is brown, the breast part is already dry.

My favorite is the breast part.

So I am always worried on that.

So I found a solution.

You cover it like that.

If you want it to not be too crispy, I want it to be crispy.

Then it's like that.

As long as you cover the breast, okay?

And then I will set this on my preheated oven.

30 minutes.

After 30 minutes, you will remove it.

We will put potatoes and any other secrets.

We will set it again for the skin to be brown.

So there.

See you soon.

So there it is.

It's been 30 minutes of roasting for our Spatchcock Chicken.

I removed it from the oven and you will notice that I just put a fork on the top

because the convection or the fan of my oven is open.

So the aluminum foil is floating.

So that it's still not on the surface.

So let's gene it.

Just remove your fork and then we're going to do the next step.

What I love about this recipe is that it's really done in 1 hour.

And we will put potatoes.

You won't understand anything.

You will put it on the baking of your chicken again or roasting.

I'm already confused.

Basically, when you say-

When you cook something on the oven.

If it's pastries, breads, sweet products, cakes, it's baking.

When you are cooking or you are ovening the savory products

such as your pork, your beef, your chicken, your fish.

It's roasting.

It's difference is like that.

But anyway, it's just terminology.

Let's not make it hard for ourselves.

So there.

So you see, our chicken is still white.

I will put my potatoes already.

I'm just going to season my marble potatoes here.

This is just around 1 kilo with salt and pepper.

I just season it with salt and black pepper and I put olive oil.

I put olive oil and wait, I will just get something.

I just put a splash of balsamic vinegar.

Just a bit, just a splash of balsamic vinegar on my potatoes.

This will give it the acidity and the sweetness.

So the taste would be more fancy.

You just toss it and then you just wrap it around the chicken.

This is still 30 minutes, okay?

The roasting time of our chicken is not yet finished.

It's so fancy, right?

This is what I like on this recipe.

It's like you just combine everything and the chicken is always reliable when it comes to budget

because the chicken is very affordable.

You also pour your balsamic olive oil mixture on it.

And then I just have here half a cup of butter.

I will just put it here, so there.

You just put it there.

I will set this on the oven.

Wait a minute, let's do that.

You push it to there because it's hot.

I'm afraid.

You spread it like that, so there.

You put your butter there.

Anyway, it will also spread later.

You just let it be.

Now, we will set it again and we will put it back on the oven

but this time, there is no foil anymore

because now, what we want to happen is the outside would be crisp,

the outside of our chicken would be golden.

So let's put it back.

The oven temperature is still at 350° F.

And you're going to roast this again for 30 more minutes.

Okay, 30 minutes again.

So there.

See you soon.

So there, our Spatchcock Chicken is already cooked for just 5 minutes.

I will just toast some lemon.

Just this one because it's taste would change when you toast it like that.

So there, you just move the tip.

High flame and then I'm just cutting here some parsley.

Just for my garnish on the Spatchcock Chicken.

That's it.

It's like you're just grilling the lemon.

So there.

I just want to make sure that the pan is hot.

And actually, I can also remove my chicken when I grill this lemon.

It's amazing, right?

You may also oven it, air fryer.

Normally, on the grill but I don't have grill here.

It's still going to be slow.

This one because some people, when it comes to chicken or seafood, there's lemon on the side

because the acidity actually balances the dish.

The richness of the dish that it balances.

So just to make it fancy as well, right?

So there.

It's already okay.

And then, I will remove the chicken.

Look at that.

Oh my gosh!

So there.

Super fancy, super sush.

Being careful with the lemon.

So you just put it there.

One on the top.

Parsley.

And there it is.

It doesn't have sauce anymore.

It's sauce is the sauce of the soups that are on the side of your Spatchcock Chicken.

So just take a picture of it because it looks like it's hard to make it fancy

but it's just super easy, right?

In 1 hour, it's already cooked and it's ready.

I'm already tasting the potatoes here because your visit is already long, right?

Your visit is already long because you're already hungry.

So that's the purpose of the potatoes.

It's so delicious.

It's just potatoes, my gosh!

Let's not be content with the potatoes.

This Spatchcock Chicken, so there.

So there.

And since we're fancy, we're gonna squeeze a lemon.

Oh! I already ate fine dining before.

There's a lemon to squeeze.

You're gonna put a lemon to squeeze.

So there, just a bit.

So there.

Oh my gosh!

I want it to have skin.

Let's take a bite.

Oh my God!

It's so delicious.

The taste is really good.

The gin, garlic powder, curry powder.

Those are the only ingredients that we put.

The breast because my favorite part is really the breast.

So you see how juicy it is when you cut it.

Look how juicy the inside.

Look at it, right?

That's the purpose when you put foil.

This is the dance that I'm so proud of myself.

The chicken breast is so moist.

Oh my!

Don't wait any longer.

Make this Spatchcock Chicken already because it's super duper duper.

Ultimately, bonga.

I'm going to see you all soon.