Shkmeruli
I just want to get this out of the way as quickly as possible, and end everyone’s suspense: Spatchcocking is a fantastic way to cook chicken! “Spatchcock” is a fancy word that means you’ve taken chicken (or turkey, or game bird) and removed the backbone so it lays flat. It gives you the opportunity to sear the entire outside of the bird and create a crispy skin. And, without the chest cavity to have to push heat through, cooking time diminishes by about 25%.
Chicken bones are thin enough to clip with kitchen shears, so all you have to do is cut out the backbone and press the bird flat. If you’re uncomfortable doing this yourself, get your chicken from a butcher or go to the meat counter at your grocery store and ask a professional to do it for you. If your grocery store doesn’t provide that service, buy a whole pre-cut chicken and lay the individual pieces down in your pan.
- 1 spatchcocked chicken
- 3 Tablespoons butter, divided
- 2 Tablespoons plus 2 teaspoons Ajika Seasoning, divided
- 1 teaspoon Fine Sea Salt
- 1 Tablespoon all-purpose flour
- 1 Tablespoon vegetable oil
- 6 cloves minced garlic
- 1 cup warm whole milk
1. Spatchcock chicken, if necessary.
2. Mix 1 Tablespoon of softened butter with 1 Tablespoon of Ajika Seasoning. Gently slip fingers under the chicken skin to loosen it from the meat. Rub butter and Ajika mix directly on the meat underneath the skin.
3. Combine Sea Salt, 1 Tablespoon of Ajika Seasoning, and flour, then sprinkle the outside of the chicken on both sides.
4. Preheat oven to 375°F.
5. In a large cast iron skillet or Dutch oven, heat vegetable oil and 1 Tablespoon of butter over medium high heat.
6. Brown chicken, skin side down until golden brown, approximately 10 minutes. Press chicken against hot cooking surface to help it develop a deep sear, if necessary.
7. Roast in a 375°F oven (skin side up) until the internal temperature reaches 155 to 160 degrees, approximately 30 to 40 minutes.
8. Remove chicken from pan. Set chicken on a cutting board and return the pan to the stovetop, over medium heat.
9. Add garlic and butter to pan juices and stir constantly until garlic has softened and cooked but not browned.
10. Warm milk in a small pan or in the microwave. Slowly whisk warm milk together with garlic. Go slowly and keep the heat low or the milk could "break", where the solids separate from the whey.
11. Once all the milk is added, season the sauce with 2 teaspoons of Ajika Seasoning. Continue whisking and allow the milk to educe until the sauce is slightly thickened. It will not be very thick but should pass the spoon test, where it coats the back of a spoon and doesn't run back together when you draw a line through it with your finger.
12. Carve chicken. Place on a platter and pour the Ajika milk sauce over the chicken.
