The BEST Roasted Bird | Spatchcock Chicken

Here is the massive Lodge pan I used in this video: amzn.to/3MIlFem
A great flaky salt: amzn.to/3QAvXOI
Mad Hungry cookbook: amzn.to/3G0N4EB
Spatchcock Chicken Recipe: docs.google.com/document/d/1h...
Hey there darling! Welcome to my kitchen. Here I share recipes from a real family that loves to grow and eat real food. Don't say you can't cook! You just haven't learned yet. I'm so happy to have a chance to encourage you in the journey to eating nourishing, whole foods!
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[@amberbensted451]

Did I watch this entire video despite being vegetarian just because I like hanging out with Jess in her kitchen? Yes. Yes I did.

[@GraceInThought]

Same 😂 Only I couldn’t watch it, just listen to it, because I’m also pregnant and the smell and too much thought of meat especially makes me immediately throw up!! But it’s Jess, and her voice is comforting 😆

[@juliepuhr9806]

Now that is love!!!

[@katierobbins7962]

That is how amazing Jess is, even the vegetarians will watch her cook meat ❤️♥️

[@lindasmith6202]

Had to smile when you said "your children's children might use that cast iron skillet". My grandson & his roommate lost their house a year ago to a devastating fire. My grandson escaped with his wallet, his cat & his rifle - he then ran back into the burning house to grab his great-grandpa's cast iron skillet he had inherited.

[@gardeningwithdiane]

I’m just so proud of you, girlie. We know the cooking videos have made you uncomfortable in the past, but you are being an example of doing hard things. Love the new channel! 💛💛💛💛

[@The_Farmers_Table]

Thank you so much!!

[@kimdavidson7925]

JESS, I would love to hear you incorporate a little of your health journey into this channel as it relates to the meals you are creating. I went on ketovore a few months ago and have seen a big change in my health. You were a big inspiration for me to jump into it. Like your bone broth, do you add veggies to it when cooking it down or would that negate the cornivore part? Thank you for bringing us along in your journey here and on R&R!

[@debsenritchedrefuge603]

Great idea and encouragement.. I'm also on the journey of being serious about the ketovore / Carnivore way of eating, both for myself and my mom who is dealing with Dementia.. I've already seen incredible results removing most all sugar from our meals.. Only honey & maple syrup are aloud in small amounts..

[@milliethemillinator3154]

I was coming here to ask and say the exact same thing. Especially concerning Holiday meals. 😊

[@kimdavidson7925]

@@debsenritchedrefuge603 at the moment I am not even adding those. It has been hard but the results so far have been totally worth it!! Keep going!!

[@debsenritchedrefuge603]

@@kimdavidson7925thanks for your encouraging words with your experience so far.. Honestly, it's easier when I go to bed earlier at night and not be tempted with the easy cheat stuff.. I know what sugar does to me and my mom.. It's sinful! ☺️

[@jkq9717]

Keep going! Low-carb and nutrient dense foods coupled with intermittent fasting will change your life!

[@emilymcclain591]

Jess you are the older sister we all wanted when we grew up. I’m the oldest and I learned all of this by trial and error and some frantic calls to my mom. Thank you for providing such simple, low key, no fuss good soul food cooking. You’re bringing so much belonging and joy to every home right now. I love it. Thank you!!!

[@SageandStoneHomestead]

I'm loving this channel. Actually using what we grow has been a learning curve for me, as I didn't grow up cooking from scratch. I appreciate you ❤

[@petecilione4166]

Share pleez!

[@rachelh885]

Absolutely loving this channel! Don't let imposter syndrome get the better of you! You're talent and calling is to share this with people. To me your content is like having a conversation with a best friend. Keep doing you!❤

[@beingcaitlin]

Ok you’re basically my life coach. From the gardening & homesteading, the devotionals, and now cooking!! I can’t wait to cook one of our pasture raised chickens this way! My six children are being raised in a way that is what I would have wanted as a kid. Thanks Jess!! So thankful for your authenticity ❤

[@KHomestead]

At home with a newborn and spending a lot of time in the kitchen with a kid wrapped on me so I could listen to you talk food and cooking and homesteading literally around the clock 😆 This morning we made three lasagnas, a sourdough skillet, and have a crockpot whole chicken and veggies running in the background. I remember a time when cooking was really intimidating and everything I made was over cooked and under seasoned! Now it's second hand, it just takes practice ❤ Love the message you're trying to get out into the world!

[@tammykaltreider]

Dang…I didn’t know there was a name for cooking a whole chicken this way! I’m in my sixties, was taught to cut up a whole chicken at age 7. I’ve been cooking chicken this way my entire life! I absolutely love this channel Jess ♥️. Also eating the skin is a good way to introduce natural collagen into your diet.

[@asiajo1010]

This channel is such a void filled ❤ I hope everyone realizes there are so many more of “us” likeminded than society wants us to know. God gave us everything we needed.. His Son, the ability to harvest our own food and heal our own bodies, and each other ❤ The proof begins with Miah and Jess’s family and everyone in the comments uplifting and educating each other with their experiences. Hundreds and up to thousands across the world embracing life together ❤

[@allisonhubble8118]

I cook with my grandmother's cast iron pan nearly every day. She received it as a wedding present in 1915. It is amazing cookware.

[@ThomiBMcIntyre]

That’s awesome ❤ My daughter just set up a home and she has one of my mom’s cast iron Dutch ovens. Food and cooking really are one of the main ways culture gets passed forward

[@ThePurposefulPantry]

I learned this technique from Alton Brown years ago, and I love your tip about not taking the backbone out and letting it roast for broth! This is also how I do turkeys, too. It makes T-day so much easier for me!

[@andraroberts9029]

Thank you for this. I was wondering if this could be done for turkey. I'm allergic to chicken, but I'd love to cook other birds in similar ways as chicken.

[@phyllisbruce213]

Yum! I had spatchcock turkey a couple years ago and saved the backbone. This year I’ll cut it off and leave it in the skillet. Great idea, Jess!

[@erinwilson7871]

This channel is just brilliant!!!! I love the garden inspiration from your Roots and Refuge channel but was also hoping for more kitchen work. Thank you Lord for prompting Jess and her willingness to once again say, "yes, Lord." What a blessing. I am totally switching to this method for cooking my chickens. I just hope my home growns fit in my biggest cast iron. 😂

[@susanmatthews5901]

Guess what I just asked "Santa" for? A cast iron pan! I am stepping out of my comfort zone at the ripe old age of 61! This will be fun and probably a little nerve wracking but I am not too old to try and learn new things. Thank you for encouraging me to grow and maybe, finally, enjoy cooking! Your smile is infectious and I feel young again. Blessings to you, I am appreciative!

[@jbrand255]

The first time I spatchcocked a chicken was for the one holiday our family didn't get together in 2020. My husband and I decided to just do a chicken instead of a turkey since it was just the two of us. I did it in a glass 9x13 and put large chunks of carrots and onions under the chicken as a rack. We ate from that chicken for a couple of meals and I made stock from the carcass. This is now a fond memory we talk about every once in a while.

[@mistygrider7825]

Love this !!! We spatchcocked a Turkey last yr in our big cast iron Dutch oven & oh my goodness to say it was delicious is an understatement !!!! 🦃 so juicy & flavorful !!! The best Turkey I've ever eaten !!! If you haven't tried this I highly recommend it !!!👏

[@ctrygrl3]

I was just wondering if you could do exactly what she did, but with a turkey instead.

[@ldpetchell]

Hi, would the temp for the turkey breast need to be the same as the chicken when done? 165 degrees?

[@mistygrider7825]

@@ldpetchell yes

[@dianecharles881]

I’m going to do that this year. My turkey will be small anyway.

[@ISheSpazI]

I saw your first video on spatchcocking a chicken years ago and have wanted to make it ever since. Finally got a big cast iron pan and a whole chicken and made it for dinner. It was fantastic!!! So much easier to make than I expected, turned out perfectly cooked following your instructions. My husband loved it and said it was the best roasted chicken he has ever had. Thanks for sharing your recipes with us. It will have to become a regular in dinner rotation now that I know how easy and delicious it really is.

[@shall9858]

YUM!! I do mine on bbq. Breast up, centre burner off. temp 325-350 for 1-1.5 hours.

[@Nisha8982]

We love it here! 😊and your garlic math is just like ours in our household lol

[@CalifPrincess]

Jess, I made this chicken, and it turned out to be the BEST chicken I have ever made. Thank you for the recipe! This channel is perfect! I've been looking for channel sharing recipes that are seasonal and farm grown. I'm so glad you decided to start this new channel! ❤

[@cheifcreekturtle]

When I was a 18 year old girl, I worked in the grocery deli, trimming the private parts off the chickens and skewering through the wing-rib-rib-wing and thigh-inside bones-out the other side and through the side again with the skewer for the rotisseries, 4 on each rack. I tell ya, being so young, and my last job being at a shoe store, I was so disturbed bu all that crunching. 😂 you could hear the bones pop with each layer the skewers penetrated. Watching/hearing you cut through the bones with those sheers made me relive that memory😂😂😂!

[@renee-kg3vj]

My 36 year old son recently ask if I had any extra cast iron pans, I jumped with joy. I gave him two that were my grandmother’s.

[@anetteolofsson4315]

I allways roast whole chicken in a pot of any kind, under a lid. Por out the broth and roast it for color a cupple of more minutes. It makes it very tenderar and moist

[@jessicabowen2760]

Fellow millennial here. I saved this video and I’ve watched it two times and just followed along while I cooked my first spatchcock chicken and it was delicious! I’ve never cooked a whole chicken before and this made me feel so empowered ❤

[@Cooking.with.confidence]

As a food stylist, culinary instructor, and avid gardener, you go girl!! I think this is awesome! Working on food content myself, so I’m rooting for you! (Pun intended)

[@TXDHC]

Spatchcock is definitely how I’ll throw a whole chicken on the grill but here I am at 65 and FINALLY tried some advice I received 42 years ago when I got married. I can hear Edith now, God rest her soul. “Darlin, if you want to please your man roast your chicken upside down!” Well, here I am old and grey and I finally took Edith’s advice. I turned my bird upside down in my clay roaster and OH MY! That breast is SO delish! I was creative in my own right and stuffed that thing with lots of fresh rosemary and it’s seriously the best roasted chicken we’ve ever eaten. I do love a crispy chicken skin but I don’t think I’ll even go back.

[@EricaS0328]

Just to clarify, if you were to cook a spatchcock chicken like this, you would cook it with the cut side up? Making mental notes & want to make sure I'm understanding you correctly.

[@TXDHC]

@@EricaS0328 I’m not sure I understand if this is a question about how I roast a chicken or directed toward Jess?

[@EricaS0328]

@@TXDHC towards you! I want to know what Edith meant. 😊

[@TXDHC]

@@EricaS0328 I don’t spatchcock it. Just do your salt and pepper and I lay the breast side down so the breast is now laying in all the juices. It’s been the best. Of course the skin isn’t crunchy but for me it tastes just my gma’s roasted chicken! 😋 I cook it now in a clay Romertopf roaster my mom gave me forever ago, stuff the breast with a handful of rosemary and cook 350 for 2 hrs…about a 4lb bird.

[@EricaS0328]

@@TXDHC thank you!

[@jennifergrizzaffi9578]

I did it!! 🎉🎉🎉 I can’t believe I’ve shied away from roasting chicken for so many years. I just made this today, and my family loved it! Thank you Jess! You’re a gift! ❤❤❤

[@randaposey7817]

I have been feeling the weight of wanting to cook from scratch for my family for quite some time but not really knowing how. I have a toddler who will only eat McDonald’s and chips and I’m wanting to get away from that, and slowly try to incorporate greens and things that will actually fuel his growing body. I grew up eating Kraft Mac n cheese and hamburger helper, I feel so lost and overwhelmed trying to make better healthier choice that my toddler will not turn his chin at. This channel feels like the light at the end of the tunnel, and I could cry happy tears.

[@kaitlyndadich8914]

Jess I started following you when I came across your book and wanted to try my hand at gardening. You’ve inspired me in my garden so much, but I have found myself having trouble finding ways to incorporate our freshly grown food into our meal plans, while also finding myself wanting to feed my family more whole foods. I appreciate so much that you have started this channel! Can’t wait to see what else you make- I already have it on my list to make those breakfast bowls!!!!

[@tipsnip7368]

Good morning jess!!

[@DebWHNP]

I grill a spatchcocked turkey every Thanksgiving. I rub herbed butter between the skin and meat, salt the skin, leave it uncovered in the refrigerator for 3-4 days, them grill it. So good and very fast once on the grill.

[@blessedabundance6266]

You found your footing with this new channel without skipping a beet😉 I have to say-southern momma and I believe her chicken is hands down the best chicken on this planet. BUT.. I think just maybe, this will be a Contender without a doubt. If you love to cook,, You can just tell a perfect recipe & method when you see it !! Can't WAIT to give this a try ❤ Thank you Jess for Sharing

[@thenodiggardener]

I do have a small cast iron pan, but I'm not sure I could get one that big in my oven. I've done spatchcock game birds, and I really ought to do it with chicken too. The sauce looks lovely, and no, you can never have too much garlic in a recipe that calls for it!

[@lindacampbell316]

What a great extension to your other channel Roots and Refuge. You have such an entrepreneurial spirit, I just hope that you don't get burnt out with juggling everything going forward. I love this method of cooking chicken and there are so many flavour profiles we can use to change it up. I am so excited to see how this channel unfolds. I hope you continue to share your pearls of wisdom. Like other subscribers, I too thought there was something untoward going on but no, just more of Jess. I am counting my blessings! Linda, Quebec city, Canada

[@teresaballard2137]

Would love to watch your children dig in to your wonderful meals! I miss seeing my boys doing this. It's been many years.

[@amyc9642]

First of all, instant read thermometers are life changing!!!! I agree. Use mine on baked goods as well. I'm not new to spatchcocking, but I've never done it in cast iron or with dipping oil. Thanks for the inspiration!

[@gurtrudethomas5330]

Hey Jess, my gr grandfather cooked his birds this way all the time. Even cooked his turkey this way. It actually has been cooked this way for centuries. But the first references to "spatchcocking" appear in 18th-century Irish cookbooks. It's been said that "spatchcock" is an abbreviation of "dispatch the cock." In other words, to kill the chicken.

[@mariabeaulieu3732]

We do all of these steps for our chickens. The only difference is, after seasoning with salt and whatever, we put it in the fridge, uncovered for as much as overnight to an hour before cooking. I’ve never had such a flavorful chicken. I love the idea of dipping sauce. Will be doing that next time for sure! 🐓

[@miseentrope]

Jess and ya'll might know this tip already but it bears repeating; if you're going to roast one chicken in your oven you might as well roast two (if you can afford it, that is). Save time and energy. Eat one and have another ready for recipes throughout the week. Loving the good vibes of Jess and the community here. 🥰

[@vickimontgomery5271]

I have followed you for several years on Roots and Refuge longing for my own property to garden. Not yet...but THIS content is exactly what I need! Thank you! Thank you! Thank you!

[@jessicabrennan1573]

I made a quick version of this tonight, and it was a HUGE hit! I had a deboned chicken that I threw on top of some sauteed onions and drzzled it all in the dipping sauce. We had pan seared zucchini and air fried potatoes and drizzled more dipping sauce over the whole dish and it was fantastic! Thank you for sharing this with us!

[@carasteinborn3291]

I don't know if anyone has already suggested this, but a great thing to do when your cooking chicken like this is to do the cutting part the day before and lay it open (on a try of course) in the fridge the day before. it will really dry it out and that skin will get SO chrispy. if you can put it on a cookie sheet with a mesh tray in it wouild be fantastic.

[@magen2271]

This is seriously THE BEST chicken recipe I have EVER had. We raise meat birds and this recipe with our birds is divine. Before this I stopped enjoying eating chicken except for in soups because each time myself or my husband cooked it it was just dry or lack of flavor especially the next day. Thank you SO much for sharing this. I wasn’t fond of the dip but I used too much lemon. I had fresh lemons and used the whole thing and added more oil but just couldn’t get it right. The juice at the bottom of the pan is to die for though. I’m skipping the dip and adding more butter to have more juice at the bottom. I dipped my sourdough in it and again level up of flavor. My husband was just stuffing his face right out of the pot with myself and our 1.5 year old lol. It never made it to a plate. The skin was perfect. We had collards as a side and sourdough bread. We also didn’t have the 15 in pan but we had a decent sized cast iron dutch oven so we smushed the bird in as much as possible and cooked it the same. It worked beautifully but I will be investing in the skillet. Looking forward to getting the book you mentioned.

[@sunnygal57]

So happy I found you! One of the Presley girls ( or maybe it was their mom Tipper) referenced you in one of their videos and I’ve never looked back! Love watching you cook! ❤

[@robyndudley9684]

Made this last night. Juicy and tender. I did salt the chicken first and left it in the fridge for hours, uncovered to let the skin dry out. Makes for a really crispy skin. This is also how I prepare chicken breast or thighs. After removing from the oven, I remove the meat from the pan and bring the pan with all the scrapings up to med temp and pour in chicken broth or white wine and loosen all the scrapings. Add a little butter and lemon or even mustard and you get an amazing pan sauce. I put the chicken back in the pan. Moving to the oven after you get a sear is the way to go.

[@nicolechew1029]

I learned approximately a bajillion things from you over the years and this is another great one! I'm so glad you started a cooking channel. I also like to watch Jessica at Three Rivers Homestead. She has so many cooking videos, and man that girl can save and reuse everything. You guys are such an inspiration!!

[@Buffy1986.]

Last thanksgiving, I was looking up on how to cook a turkey and learned about spatchcocking. We’ve always gone to others homes but now it’s just me and my kids. One yr, cooked a turkey and it was a disaster, so then we just got turkey dinners at grocery stores….not the best and a disappointment to my kids. So, I did the spatchcock turkey and oh my gosh, what a difference! It was easy and roasted delicious and it was all the way cooked (lol). So, I’ve been doing it with chickens now…so yummy. My kids actually think I can cook now.😂. Thank you for these tips…searing and not needing to cut the back bone all the way out!!!!! That will save my hand because by the time I do the other side my hand is hurting. My son will be happy with the yummy ,crispy skin. It’s also nice to know I don’t have to place the chicken on a bed of veges.

[@jennahelton7412]

I'm so glad you started this channel! I've been watching Roots and Refuge for years, and since then have grown lovely gardens, got goats, and raised meat birds, in addition to my normal egg layer flock. I have been wishing for more recipe content! I'm so excited! (I have 20+ birds in the freezer ready for a new recipe!) Thanks for all you do!

[@blacklilac4438]

Finally made this last night. Never made it to a plate. My husband and I stood over the pan and ate the chicken and dipping sauce right out of it. So good!❤

[@kristenriley1878]

This was wonderful timing for me. I am trying not to eat real food only. For two weeks now I’m eating almost all food prepared by me. I buy ingredients not processed food. Well tonight I made chicken thighs. They were good but I am a dipper. I am accustomed to dipping chicken in ranch or bbq etc. So I sat down to eat and thought I need to prepare better. I was not jumping up and making ranch. Then I thought wait Jess made a dipping oil. I made it with garlic powder so it came together fast. It was a life saver.

[@BethFerrier]

When I get my small batch of fresh chickens from the local farmer, I spatchcock them before they go in the freezer. The backs and necks all go into a separate bag for broth. The spatchcocked birds stack up so nicely, taking up less space in the freezer, and it makes it so easy to go from freezer to oven. I also often roast two at a time. It uses the same energy as roasting one but gives me twice the meat for meals later in the week. Love the cooking channel!

[@nikkinorth6910]

Great idea to freeze them this way!!

[@shellymurvine5204]

So excited to finally see how to cook spatchcock chicken the “Jess Way”! When I heard your story, on your Roots and Refuge channel, of you deciding to teach yourself to spatchcock a chicken I was so moved. You’re so right, not waiting until we have a Homestead or a garden or some “perfect condition” to learn something. I haven’t stopped thinking about it. My daughters are 26 and 23 years old and I have never roasted a whole chicken. 😢 What have I been waiting for? I guess I felt intimidated. Thank you, Jess! You are an inspiration.

[@privatesuzie4071]

I do about two 4’ish lb chickens a month. And I spatch cock …50% of the time. I roast fresh lemon halves in the juices, and they come out good enough to eat…though mostly they are squeezed on top of the bird….I had been using a roasting pan, but will haul out my cast iron as I think you are correct re heat conduction…I have never pre browned the bird, or made dipping sauces…so I learned something here….❣️. I also have loved the recipes in the Mad Hungry cookbook and loved her show…I make broth a few times with carcasses, or with wings, feet, drumsticks I get from butcher. Love this new channel.

[@susanslone8444]

I SPATCHCOCKED!!!! cooked to 165. butter and olive oil and potatoes in pan. it was def the best chicken ever!!!! ty

[@tericamcginnis5848]

It amazes me that only ONE chicken would be enough for FIVE active teenage boys and two parents! Have a great day! 💙💛💚💜🐸🐸🐸🐸😎

[@kbsuzyful]

Literally just pulled a chicken out to cook for supper. I usually do this on a cookie sheet but I will try it in my iron skillet. I have several iron skillets which were my grandmother's. I'm 68!

[@socorromolina-sm9vy]

Love your vintage cookbook, that you'll be able to pass onto your kids one day!😊 What a treasure😀

[@GlendaGoodWitch]

Jess!!!!! I am sooo glad you started this channel and the algorithm released your first video! I love your R&R channel but this channel is very helpful for this busy mama! Keep it up girl!

[@jeremymaccarthy1180]

Jess, you can safely cook the bird to 160 degrees and the temp will continue to rise another 5-7 degrees while it's resting. It's called carry over cooking. The meat will be juicier.

[@HannahMartin-dl4kh]

Love this new channel and content Jess! Here’s a tip for those of you who butcher your own birds: We always spatchcock our roasting hens, so we cut the backbones and necks out when we’re processing them to make the freezer to table process even faster. We roast all those backbones and necks in roasters, cover them with water and aromatics, and make a huge batch of chicken broth while we’re packaging our chicken anyhow and then either can or freeze it for later. We usually do one quick batch and reserve the meat and stock for soup, then add the bones to fresh water and cook them for 24 hours for some rich bone broth.

[@laurak1883]

I made this tonight and it was wonderful. I did go out and buy a 13.5" cast iron pan because that chicken wouldn't fit in my 10". I'm not sure if it's the same for you but my dipping sauce basically tasted like the garlic sauce you get with shawarma. I used my own garlic which is very strong and was blitzed into a paste. The gravy was excellent and it was just drippings, butter, salt and pepper. It's good that we had that at home because it would be unseemly to eat like that in public. Thank you for bringing this into our recipe rotation!

[@Gloryholesrock86]

I absolutely LOVE your channel! Add the fact you have a Monstera Thai Constellation in your kitchen window… is a ADDED bonus! Hey Plant friend!!!

[@The_Farmers_Table]

Haha good eye!!!

[@alyssawiener9102]

Just made this for Friendsgiving & it was a huge hit! I texted the link to this video to all the girls who came. We all loved it! And that dipping sauce 🤤

[@joytotheworld2100]

Beautiful chicken!! I see Spock watches over your kitchen. Live long and prosper!

[@rsa9082]

Thank you Jes ❤. I have loved watching you grow in your walk of life. You are truly gifted at teaching and your beautiful soul shows You have really helped me through some very hard times in my life ❤. You have always reminded me of that song 🎶. Let you little light shine. Don’t hide it under a bush. Ohh No ! 😂. Just a thought I thought you should know from a complete stranger but a sister ❤

[@cottontrailhomestead468]

I usually cook two chickens. Brown them in a skillet on the stove one at a time and put them both in a big roaster pan in the oven.

[@christinedunn2823]

OMG!MADE the spatchcock chicken. Absolutely delicious! Also the dipping sauce and cranberry sauce.! Everything was excellent and moist. Homemade pumpkin pie with sour dough buttered crust. Taste so much better with most veggies preserved from the garden. Enjoy your channel

[@beasluszka6258]

Thought I knew spatchcocking a chicken, but even with that, I learned at least two new things.First, not cutting the other side of the backbone and leaving it in (Game changer for me!!) and omg I cannot wait to try that dipping sauce on everything, Honorable mention to making chickens and quartering them for yourself to eat. That would be a great idea for me. (and eliminate the grocery store rotisserie chicken purchases). So all around 'Yay!'

[@mollyschmit9350]

I have seen recipes before that called for spatchcocking a chicken and I have always been too intimidated to try it. Thank you for this video as you made it seem fairly easy and something I could handle. Juicy roasted chicken is one of my all time favorite meals and then add a dipping sauce with garlic.........absolute heaven! I love this new channel and appreciate you breaking down good basic food recipes to make them feel accessible to all. ♥

[@ssmith5127]

I made a spatchcock chicken after hearing Jess talk about it. I used a sheet pan and surround the bird with red potatoes, brussel sprouts, carrots, garlic cloves and onion wedges. Drizzled a bit of olive oil and sprinkled salt and pepper. An entire DELICIOUS meal with very little clean up. You will adore this method once you try it. I can't stop making it now. And the family is always thrilled to have it.

[@suzannegrimes9743]

I’m so glad I got to see this! I don’t make them that often because the recipes that I’ve seen are so involved!!! “ rub each piece with oil and keep in a single layer or they will be soggy” !!! Thank you very much Jess. What a relief!😊

[@The_Farmers_Table]

Hope you enjoy

[@jennifergasiorowski7471]

I love your new channel! Long time and avid follower of your Roots and Refuge channel and love watching your growth. Super greatful you've stepped out of that comfort zone! You're a born teacher and your personality /presentation is wonderfully real. Perfect combination of real talk about real food for real life! You rock Jess! Thank you! Going to finally give this spatchcock chicken a try after years of being intrigued seeing as how you've made it look so easy and delicious to boot! ❤

[@norcalgal6785]

My uncle used to love having me make Pollo Al mattone (chicken under a brick), basically the same as what you did just no brick 😆 it’s fantastic. I haven’t made it since he and my aunt both passed away (2.5 months apart), it’s just not the same.

[@stephanieburleson165]

I was in charge of the turkey for my mom's groups momsgiving. I spatchcocked it. Everyone complimented on how moist and tasty it was!

[@turtlegapgardens]

Your other R&R video inspired me to make this over a year ago. I make chicken like this everytime because of it!! Love this technique. And now so many others will be inspired here!! Yay!

[@moniquenicholson9292]

Here in South-Africa we call it a flatty,we then marinade it and braai(barbecue) flatty over wood coals.

[@paularene5557]

I cannot thank you enough for creating this new channel. I got so excited to see when you were in your kitchen and now I can come here too!!!! ❤

[@susanturner9023]

That dipping sauce my Italian mother in law calls moigya! We put it on everything. Steak, salads, chicken, pork. It’s so basic and so darn tasty! ❤️

[@diannemiller4754]

Jess chicken is in the oven now😊 It smells wonderful even now. In 50 minutes, I'll know how well I followed your directions. Now, I'm working on the dipping oil/sauce...yummy I'm going to use my fermented garlic and hot pepper 🌶 😋 15 more minutes and four times rewinding the video and one time checking out the recipe. My pan is a 12 inch pan, so it is a little crowded. Jess chicken is done and oh so worth the time I spent cooking it Jess way😊

[@auntiemo103]

So excited to see your new channel! I have purchased the MAD HUNGRY cookbook you had recommended long ago, on your Roots & Refuge channel (to get more inspiration to feed all my hungry men!), have been cooking more with my cast iron cookware, growing tomatoes you’ve recommended (biggest harvests ever this summer!) Looking forward to following you on BOTH channels (Miah’s Workshop channel too)!😊 Way to go, with 29+K followers, just 3 weeks into this new venture!🙌

[@emilygardner]

I roasted a whole chicken for the second time ever yesterday. Ive been wanting to try spatchcocked chicken for years because of you. Ill have to try that next🎉

[@rainwaterrefugehomestead2267]

What the heck. I never thought of just cutting down one side. This is a convenience that just makes sense and now I'm liiiiike....😂😂😂

[@leeastott1549]

Pumped you have a cooking channel now!!!! Cooking this chicken for dinner tonight! Please show us all your weekly staples!!!!

[@melissarussell3944]

Not me running to my freezer to find a chicken to thaw so I can try this recipe asap. Never would have thought to add lemon juice and scrape up the bits left after cooking the chicken..how could that not be delicious oh my goodness!!! Thank you so much for sharing ❤

[@kele1264]

Wow, you already have more subscribers in a matter of days than when I first started watching your original channel. Congratulations! Nearly 25K subs in just a few days!

[@Kitkatkate66]

I ❤ this channel! Thank you for doing this for us. I don’t garden and I only cook for myself but when I’ve spent time watching you do what you love, my heart is blessed. Bless you and your beautiful family, Jess.

[@LegacyHomeandGarden]

I have only ever roasted a bird and we have been happy with it; however, watching this has inspired me to give it a try. Thanks a bunch!!

[@juliewood6513]

Congratulations on your new channel. I’m looking forward to you showing people how to make tea from harvested tea leaves. Your so natural at teaching the farm basics.

[@bbooanderson]

I always go to your old spathcock recipe for the temperature. I don't know why! It's so easy and so perfect every time! I was very happy that you put it on your new channel.

[@chloebrinkworth]

I tried this recipe…. I cooked two birds, one in the only cast iron skillet I had big enough and the other on an ordinary oven tray. The skillet was so much faster and much better browning. I’m going to invest in another skillet I think. Thankyou Jess such an easy fool proof recipe, everyone loved it!

[@jefffynner4383]

Followed your recipe for spatchcock chicken for our Thanksgiving Feast. It was a hit! Moist! Flavorful! Easy! Added mashed potatoes, homemade applesauce, and sauteed greens from the garden. Delicious! Thank you for the recipe/instructions and the inspiration to try something new.

[@brittneykaurin6365]

Just finished eating this with my family. I have four picky kids. Everyone loved it ! Thanks for sharing .

[@amandaabshier5252]

I love both your channels! I started out watching R2R as a newbie gardener a few years ago and your cooking episodes always intrigued me as I feel I waste too much of my garden stuff if I don’t can it quick enough. So seeing how you utilize your garden goods always inspires. You are so relatable, raw and real. I have 3 young boys and on a journey of learning to grow and raise and cook our own food. Truly a breath of fresh air to see a quality, practical, (Jesus lovin😉) wholesome channel. Really love the heart to help others get through these tough times as well. Way to go! ❤

[@tamarajergins6211]

Just finished catching up on latest video over on R&R. Proud Arkansas R&R OG here! 🤣 Love the new channel! This is awesome! Love, hugs & best wishes! ❤

[@constancecalligaro9922]

Jess, can you do a show about how you care, season (when new and old) and store you cast iron pans. A faithful follower…Coni from Freeland, MI

[@lorassorkin]

Ok, I'm going to stop putting my raw backbone in my freezer to-be-broth bag! I roast the parts, then make broth. Great tip to leave the spine on and use the whole roasted carcass! I salt the spatchcocked bird the day before, then put it uncovered in the fridge on a rack over baking tray until cooking time when I add herbs and put the whole tray in the oven. The salt penetrating the protein over night is guaranteed juicy - highest compliments you'll ever get - chicken.

[@GinxHorne]

Thank you Jess. I love this new channel of yours. Please say hi to Jeremiah and the kiddos. God bless you and yours from South Africa.

[@TerrieAllred2023]

I have spatchcocked chicken and made it a few different ways, but never with a dipping sauce! I can't wait to try this!! Looks amazing! And woman, the way you cracked that chicken's back...will you be my chiropractor? 🤣

[@ruthl359]

Between this video and a viewer's comment I opted to spatchcock my turkey for Thanksgiving this year. I took the additional step of removing the breastbone and ribcage. Man, oh man, the extra prep work up front made the cooking and carving so, so much easier and it was evenly cooked (dark and white meats). Plus, even though I didn't dry it in the fridge for a day -or- pan fry the bird like you did, the skin was amazingly crispy. Thank you, Jess.

[@schex9]

I feel the same way about a food thermometer. I started to use one after watching America's Test Kitchen and Cook's Country on PBS. I bought one for about $12 from Amazon. It has paid for itself in better-tasting food! I even use it when reheating in the microwave or making hot chocolate.