Cooking Chicken Is Worth the Effort.
Fried chicken is an everyday treat, perfect for special occasions and midnight snacks alike. While you may be familiar with the classic style of roasting with tied legs and tucked wings, this method can result in overcooked breasts and soggy thighs, two phrases I don’t want anywhere near my chicken.
There’s a better way to roast chicken so it cooks more evenly: roasting. It’s not too difficult and is worth the extra effort.
Why You Should Make Fried Chicken
You can make a butterfly or any bird. Essentially, this method involves laying the chicken flat so that all parts are at the same level. Imagine the paper core of a toilet paper roll. If you cut it to length, you can unroll it and turn it into a flat piece of paper. Spatchcocking is similar to this, but the steps are a little creepier.
In traditional roasting, the driest cut of meat (chicken breast) is placed at the top, often closest to the heating element – before you even turn on the heat, this is a recipe for overcooking. The juiciest parts (like the thighs) are located lower, if not completely underneath the rest of the body and protected from direct heat. This means that by the time the thighs reach 165°F (the target temperature for cooked poultry), the breast will be well past that temperature.
Oven poached chicken is my favorite roasting method because it takes all that uneven cooking out of the equation. During cooking, the backbone of the chicken is removed so that the carcass can be flattened. This means that the thighs, legs and breasts must be spaced evenly so they can be cooked at the same time. Plus, the increased surface area means heat can access more chicken at once, making it cook faster.
But the most important reason why my favorite frying method is the crispy skin. I don’t like the raw skin that results from cooking the thighs when they are tucked under the body. The skin of the grilled chicken is crispy all over and that’s enough for me.
How to bake chicken
1. Prepare the chicken
Place the chicken breast side down on a large cutting board or baking sheet. The small tail should be closest to you. Place a wire rack on a baking sheet and place it side by side.
2. Cut out the spine
Sharp poultry shears are the best option for this job, although I did remove a few spines with regular kitchen shears; they just require a little more strength. Using scissors, cut one side of the spine from the tail end to the neck end. Repeat the same on the other side of the spine until it is completely free from the bird’s body. You can throw it away or, better yet, freeze it to use in stock later.
You can also use a sharp knife to remove the spine; simply insert the tip of the knife into one side of the spine (to secure it) and press down. You will feel the blade going through the bones. Release the pressure before cutting through the chest. Repeat the same on the other side of the spine.
3. Flatten the bird
Turn the chicken over so the opening is facing down and the breast is facing up. Press the bib firmly. (You’ll probably hear it crack.) Then straighten the breast, wings, thighs, and legs so that they’re all facing up—the chicken’s legs will be pointing inward, as if she’s doing a pee-pee dance. The bird should remain flat when you release it, so if it rounds again you’ll have to press harder.
4. Season and fry.
Rub the chicken with oil or softened butter, tuck the greens under the skin if desired, and season with salt. I also like to put lemon slices and rosemary under the chicken. Place the chicken on a baking sheet with a wire rack.
Bake the chicken at 425°F for 35 to 45 minutes, depending on its size. If you’re not sure it’s cooked, check the temperature; you want the chest to reach a temperature of 160°F and the thighs to reach a temperature of 165 to 170°F at the same time. Thanks to the temperature transfer, the meat will continue to cook for the next few minutes even after it is removed from the oven.
After letting the chicken rest for about 15 minutes, you can cut it into pieces . I think you’ll find that this is even easier than usual: once the fried chicken is fried, the joints are already free, and cutting something flat is much more stable than cutting it with a round object. Now enjoy your perfectly fried chicken and tell all your friends about the joys of cooking.