Chicken Recipe - Spatchcocked Chicken with Glazed Vegetables

The best way to roast a whole chicken at home. This video demonstrates how to create a completed roasted chicken dinner including simple, glazed vegetables.
EDIT: This method demonstrated in this video is SpatchCOCKING, not SpatchCOOKING. Sorry for the mistake. For more information, please refer to this episode's show notes: www.stellaculin...
I've cooked and roasted a whole lot of chicken in my day. In fact, it's one of the things that I most commonly cook on my day off. And when it comes to whole roasting chicken, this is my absolute favorite method.
I start the process by removing the chicken's back-bone and butterflying flat, a technique that is often referred to as spatchcocking. The spatchcock process allows for the chicken to roast evenly, and since the skin is exposed as one even layer, it browns and crisps almost flawlessly.
What makes this a great dish however, is the fact that the butterflied chicken is roasted on top of root vegetables and stock. The steam from the stock keeps the chicken moist and tender, and when the chicken is finished roasting, I reduce the liquid until it's almost gone to create a wonderful, chicken infused, glazed vegetable side dish.
Try this method once, and I'm sure it will become a classic in your kitchen.
For more indepth information on why this technique works, please check out our in-depth blog post found at: www.stellaculin...

[@JacobBurton]

I'd like to actually shoot more of these videos since we covered a lot of basic and advanced techniques. It's one thing to see how I put together a restaurant dish, but when it's my day off, it's all about simple, tasty and (mostly) healthy stuff. Like I mentioned in another comment, I plan on shooting a few videos on home made pizza.

[@JacobBurton]

It was dinner for me, my wife, and daughter (who is only three and a half). The nice thing about this dish is all the ingredients, including the chicken, will cost you around $30-$40, but will easily feed six. The next day, I'll add the vegetables and diced, left over chicken to some stock and make a soup. Or I'll dice everything up, place it in a cast iron pan, cover with a home made pie crust, (3-2-1), and make a pot pie. The left overs will also make a great chicken salad and/or sandwich.

[@JacobBurton]

It's pretty amazing. And the best part is, it's very simple. Depending upon how many different types of vegetables you use, the prep stage could take some time, but that's the fun part. Turn on some good music, pour yourself a glass of wine, and enjoy the process. Like I said in the video, you can just decide to do only glazed carrots or potatoes, or you can go all out. Enjoy this recipe and let me know how it turns out when you cook it!

[@parms4707]

Hi Jacob. I had a question as I have acquired a new cast iron pan. Could I make this using that or is it best to stick to the stainless steel? Many thanks for all of your videos. You have saved me from going insane during lockdown!

[@JacobBurton]

Yeah, chicken and vegetables: one of the most cost effective yet delicious things you can cook at home, especially when using this approach. Let me know how yours turns out.

[@JacobBurton]

If you're new to the subject, check out the show notes and read the PDF article. I think you'll find the in-depth explanation interesting. Glad you enjoyed the video.

[@JacobBurton]

It took me a little over a week off and on to cut this guy down. I shot just a little over two hours of raw footage for this video. I wanted to try and make it more around the 5-7 minute length, but there was just too much info to cover. I even left some more stuff out that I had to put in a PDF article in the show notes. Glad you liked the video.

[@mrsanniedayton]

My brother made this for Christmas Eve dinner and it was such a hit. When he told me that he found the recipe on KZbin, I decided to make it myself for dinner tonight and it was AWESOME! My neighbor just asked me to share the recipe with her too. This will definitely be added to my regular meal schedule.

[@JacobBurton]

That's great to hear. This is one of my favorite chicken recipes, so am glad you're enjoying it too. Thanks for the feed back.

[@JacobBurton]

It's in the works. I have all the recipes tested, it's just a matter of shooting the video. All I can promise is that we'll have a pizza series at some point, but as I get busier and busier, I can't promise when. My goal is to get some pizza videos up in the next few months, but as a working chef, it's hard to find the time. Dough based videos are always the toughest because you have to shoot the mixing and proofing stages over a matter of hours or days. I can't just turn on the camera and cook.

[@JacobBurton]

Thanks so much. I'm glad you're enjoying the videos!

[@benjamincordes7726]

I just made glazed vegetables using this method and added bacon into the mix, and it was literally the best meal I've ever cooked myself! I absolutely loved it, so thank you so much and hope to see some new videos from you soon.

[@JacobBurton]

Awesome! Glad to hear the vegetables turned out great. Bacon makes everything better.

[@Chef316]

What do I have to say about this dish. The food that chefs love to eat at home. Simple but elegant, really good food! Yet another great video Chef!!!

[@JacobBurton]

Thanks. Just wait till you try it. The vegetables are amazing.

[@JacobBurton]

Thanks again for the correction. I put an annotation in the video and edit the video description to correct this mistake. I would have re-posted the video, but there were already so many comments I didn't want those to get deleted as well.

[@JacobBurton]

Thank you. I'm glad I could share this recipe with people like you who will make it for family and friends!

[@JacobBurton]

I don't normally cook in whites at home, but it just seemed a lot easier than worrying about what I was going to wear. The chicken stock that I use is Organic Kirkland Brand (Costco). It doesn't contain a lot of salt so reducing isn't an issue. The giblets were added with the root vegetables and stock before roasting.

[@lisapeterson6097]

Made this twice in as many weeks. The best chicken I've ever made. Thank you. This is life altering.

[@rodrigolinares2930]

Fantastic way to cook a whole chicken. Serving 4 - 6 with only 30 minutes of prep time is amazing. And the taste was incredible. Second recipe (first were the short ribs) I have tried from you and both have been spectacular.

[@missyt3017]

Seeing that we invited a friend who was an educator at a hospitality training establishment I needed to get a little inspiration. I made this recipe and was told that she has never had anyone cook chicken so well in the training college where she works. I took the compliment and made a note to thank you for this recipe....(if anyone however asks it was all me...wink)

[@JacobBurton]

That's awesome! Glad it worked out well.

[@Conundric]

Another great video, Chef. Probably one of your best recipe videos.

[@simpleffective186]

Made this today for the dinner before the Yom Kippur fast, followed this step by step exactly and it came out incredible!! Juicy and tender, and the ginger is sooo good. Skipped the white wine because i didn't have any, but i did make a stock a day before, also following Jacob's videos. Don't add additional salt to your veggies - made that mistake - keep in mind the sauce reduces all the way and concentrates. Thanks for the great recipe and video!

[@JacobBurton]

Thanks for watching and for the feedback Oren. Glad you enjoyed this recipe.

[@squirrelsgarden]

I've made this a while back and it came out incredible.

[@mattfirn3547]

This recipe is awesome! Advice from my experience: I dry-brined (with only coarse salt) the chicken, uncovered in the fridge, for 24 hours after spatchcocking--a step that Chef Jacob says is optional but not at all required to achieve a great, roasted spatchcocked chicken. I then followed the recipe in the video as Chef Jacob instructed, although I used homemade, unsalted chicken stock along with homemade, unsalted chicken-demi-glace for extra richness. I must comment that doing a dry-brine and then following the recipe (despite using unsalted stock) resulted, after the sauce was reduced, in a slightly over-salted final dish. The skin was indeed as crispy as to be expected from brining, but next time I will skip the extra-step of brining, as the cooking technique that Chef Jacob employs here will still yield super-crispy skin and super-moist meat without the unintentional "over-saltiness" of the reduced veggie-glaze-sauce that I ended up with. (Though, despite the saltiness, was still incredible.) Absolutely will use this recipe again--without the brine.

[@mattfirn3547]

(I should also note--forgive me for forgetting in my initial comment--that I used salted butter. It is certainly possible that the final product may have been *not* overly-salted if I had used unsalted butter throughout the cooking process, despite my dry-brine.)

[@JacobBurton]

Thanks. This was one of my favorite videos that I've ever done. And I'm really happy with the end result too. Try this recipe and I'm sure you'll love it. I also gave you a shout-out in the PDF article over on Stella Culinary for your help in tracking down the spatchcooking etymology.

[@JacobBurton]

Awesome. Looking forward to your post.

[@JacobBurton]

Thank you. Glad you enjoyed the video!

[@Conundric]

Haha, thanks! You are an inspiration to me like I have said in the past. I really like your approach to how you teach cooking. Teaching technique and understanding of your technique and ingredients is what I believe makes the best teacher.

[@passionforguns]

Will be worth the wait Jacob. Keep on doing what you do so well! thank you.

[@KarlBertyn]

the only PRO CHEF on the internet. BAR NONE

[@smuratore]

Kudos, Chef, I just made and ate this for the first time. It's great both as a delicious dish and as a way of learning a little applied cooking science. This dish takes an old-fashioned (think Pilgrims and Indians) American dish to a whole new level. Brilliant stroke! I've never had chicken more moist, tender, and flavorful, in any style.

[@MechantVilain]

Great video, I tried it last week it and it went great but I can't believe how easy it looks to butterfly that chicken.on the video.

[@hogpsking33]

Thanks Chef. You're awesome. My family will love this for years and years.

[@areyoureally123]

Glad to see a new vid chef! What a video it is too, I will be using this. Thanks!

[@simchd476]

This video deserves more views. What a fabulous meal! I can't wait to give this a try.

[@Denuhm]

It turned out great! we had 2 days worth of food in the end! I added some Pearl Barley, Lemon Grass and Courgettes ( Zucchini?) to the vegetables. like I said, this is a new favourite! :D

[@Sanafromodessa]

Great video as usual, Chef. Love your posts.

[@jackiejanetm]

Great video, Jacob! Please keep them coming as I totally love watching you cook and listening to your voice. I never tire of it! I've been cooking whole chickens in a very similar manor for years (although I covered mine, but now I'll do it your way, uncovered) and it was wonderful to see a professional do it but do it better!

[@bumblur]

Dang Jacob, when you post, you post! That is a beautiful dish. I love your ninja knife skills too. You got a lot going on in that one-skillet dinner! Thanks for sharing.

[@bpaul18]

Nicely done, Chef.

[@Mixwell1983]

Ur modified grip with index and middle finger i find myself using a lot on my 9 1/2 global but my home knifes a 8 inch and i use reg pinch. I started the habit of ur modified and now its soo comfortable for me

[@hydgurl77]

I'm super impressed with the way you chopped ginger :)

[@JacobBurton]

Thanks. Here's an actual video I did on how to peel and mince ginger if you're interested: kzbin.info/www/bejne/oou4mpyderiKj68

[@hydgurl77]

Jacob Burton hey thx for responding and for the link :)

[@JacobBurton]

You got it. Let me know if you have any questions, and if you want to get more serious with cooking, check out my educational website, StellaCulinary.com.

[@JacobBurton]

Use a large saute pan. A dutch oven is too deep. Any all metal saute pan (like the one used in this video) will be safe for your oven. Just make sure you don't use a saute pan with a plastic handle. A large cast iron pan will also work well for this technique.

[@JacobBurton]

Awesome. Thanks for the update!

[@JacobBurton]

Shoot me an e-mail and we'll chat. Finding that work/life balance is always a struggle. It's easier when they're too young for school because then they can be on your schedule. I'm not sure yet how I'm going to swing it once my daughter starts kindergarten, but there's always a way.

[@JacobBurton]

I cook a lot of pizza and bread at home. I find it's easier to leave my stones in the oven instead of constantly taking them in and out.

[@AnticipatedHedgehog]

Spatch cooking! Ahah I learned something new today :)

[@asklar]

no worries at all, your videos and explanations rock regardless :)

[@MISMEEHAN]

That looks amazing. Thank you for sharing. I am a huge fan

[@Denuhm]

I can do this in the UK for £10! This is going to become a regular meal in my house now!

[@radio213]

Those are all cool ideas. Thanks for the reply!

[@JacobBurton]

Did you have a difficult time butterflying the chicken?

[@radio213]

Awesome video Jacob, can't wait to cook this for my folks. Haha so this is a bit of an off-topic question, but when you cook larger meals like this for your videos... who is eating it afterwards? This was such a large dish, did you just put most of it in the fridge to save for later or was there a ready, waiting, and hungry audience?

[@ataylorai1]

Great video the editing must have taken you a long time to do.

[@javiercamba300]

Great vid and techniques! Thanks for sharing!

[@Chef316]

Didn't know you had a daughter Chef...awesome! Would like to chat with you some time to see how you go about balancing time with your wife and daughter and work...I have a 2 year old son and work 60+ hours at the restaurant a week...

[@bryanh7787]

So with the complex starches in the root vegetables, I would want the wine and stock / broth cold. ...directly from the refrigerator, right? Or would that delay the steaming and cook time of the chicken? Also, would the crispness of the skin benefit from apply boiling water before cooking, or is that more for turkey skin?

[@cbfreder]

Hey Jacob, I too love a good roast chicken and loved the editing when you slice the shallot. Great aliasing effect. Do you typically wear the chef's whites when you cook at home? I know there are a lot of veggies, but I would guess that reducing that much commercial stock would make everything too salty. Was it low salt or do you have a good brand recommendation? I also didn't catch how the giblets were introduced.

[@aerofart]

Just what I needed. Great technique. Thanks.

[@JacobBurton]

Let me know how it turns out!

[@ScarboroughFair68]

Everything looks doable, however, I'm wondering about the pan in the oven. How do I know if my pan will work in the oven? Is this a special pan? I have a large dutch oven pot. Will that work too? Thank you!

[@Chef316]

Also...I see you use Shun Knives in your work Kitchen. Are you using Henckels in this video???

[@JacobBurton]

Yes, it's a 10" Henckel. I love that knife. Durable, holds a good edge, and comes back to life real quick with a couple swipes of my F-DICK Multi-Cut sharpening steel.

[@asklar]

love your videos, I have watched and enjoyed them all. But I'm pretty sure it's "spatchcock", not "spatchcook" :)

[@theambitlady]

Delicious & stunning!

[@passionforguns]

Why do you have tiles in your oven? what are they for?

[@MrKimonasr]

I really want to taste this dish lol look great i will try it

[@johnbuckley4444]

Are you adding the liver to the pan?

[@MrGotzengoul]

That looks fantastic. I think I'll try it with B raab. Thanks for all the great instructional videos.

[@flirtwithapokerface]

ohmygosh! i can't wait to try this recipe! looks so yummy! ^_^

[@chefruthreshwarrecipee7547]

Iam chef ruthresh iam intersect conti

[@passionforguns]

So those are stones? why don't you show us your awesome pizza.

[@snugglepuma8668]

You need 3 hands to make this...

[@JacobBurton]

+Snuggle Puma Luckily I have five, so I can spare one if you like.

[@dianherasari7840]

Well, I think giblets are groose

[@JacobBurton]

Booooooo! Boooooo this person! ... booooooo. ;-)

[@bullfrombrest154]

too much is too much!!! how many flavors in that dish???? it is really too much!!!!

[@JacobBurton]

It's roast chicken with glazed vegetables. Flavor structures don't really get much simpler. The technique is all that matters; feel free to add or leave out any ingredients you wish.Thanks??????????????????????? For your comment!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!