Breaking Down A Chicken: Babish's Guide

In a Binging with Babish video, host Andrew Rea demonstrates how to prepare a whole roast chicken. Rea, who also goes by Babish, first spatchcocks the chicken by removing its spine and then flattening it. He then seasons the chicken with salt and pepper and roasts it in the oven for about 45 minutes. Rea also prepares a gremolata by combining parsley, garlic, lemon zest, and olive oil. The final dish is a juicy and tender chicken with a crispy skin, served with the gremolata on the side. Some viewers have noted that the video does not emphasize enough the importance of not overcooking chicken breasts, as this can lead to dryness.

Spatchcocking

To spatchcock a chicken, start by using kitchen shears to cut along both sides of the chicken's spine. Remove the spine—you can save this for stock if you like. Next, snip the breastbone slightly and press down to flatten the chicken. Tuck the wing tips underneath the breasts to prevent burning during cooking.

After refrigerating, gently loosen the skin of the chicken breast and thighs by sliding your fingers underneath. Combine softened butter, chopped rosemary, and thyme, and mix until it forms a smooth paste. You can add bacon fat for an extra layer of flavour. Rub this mixture onto the meat, under the skin.

Finally, roast the chicken. If you have a meat thermometer, you can roast it until it reaches the ideal temperature: 155–165° F for the breasts and 175–185° F for the thighs and drumsticks. If you don't have a thermometer, Babish recommends roasting at 450° F for about 45 minutes.

Removing the spine

Begin by placing the chicken breast-side down on a cutting board. Using sharp kitchen shears, make a cut along one side of the spine, starting from the tail end and working your way up to the neck. Be careful to cut as close to the spine as possible without removing any of the meat from the spine itself. Repeat this process on the other side of the spine, so you have two long incisions on either side.

Once both sides are cut, you can remove the spine entirely. Gently pry it away from the chicken carcass, using your fingers or the tip of your kitchen shears. You may need to use a bit of force to detach the spine completely, but be careful not to tear the meat. The spine can be saved for making stock if desired.

With the spine removed, you can now snip the breastbone. Make a small cut along the breastbone, then press down on the chicken to flatten it. This technique of spatchcocking ensures that the chicken cooks evenly and lies flat during roasting.

Spatchcocking is a useful method for achieving juicy, tender meat. By removing the spine and flattening the chicken, heat is distributed more evenly throughout the bird, preventing the breast meat from drying out. This results in a moister and more flavourful roast chicken.

It is important to note that spatchcocking a chicken can be intimidating for some home cooks. It requires a steady hand and a sharp pair of kitchen shears. However, with practice and precision, anyone can master this technique to elevate their roasted chicken dishes.

Brining

Dry brining is a technique where the chicken is rubbed with a generous amount of kosher salt and then refrigerated for a period of time, typically around 24 hours. This allows the salt to penetrate the meat and draw out moisture, creating a dry surface that will brown and crisp up during cooking. The dry brine also helps to season the chicken and enhance its flavour.

When dry brining a chicken, it is important to consider the type and size of salt. Fine-grained salt, such as kosher salt, is recommended as it has a larger surface area and can dissolve more easily, allowing it to penetrate the chicken skin more effectively. Larger salt crystals, such as sea salt, may not penetrate the skin as well and can result in a less crispy exterior.

It is also crucial to consider the brining time. Babish's recipe recommends refrigerating the chicken uncovered for 24 hours. This step deepens the flavour and dries out the skin, contributing to the desired crispiness. However, it is important to note that the brining time can vary depending on the size of the chicken and the concentration of the brine solution.

Additionally, dry brining can be combined with other techniques, such as spatchcocking, which involves removing the spine and laying the chicken flat. This technique helps to ensure even cooking and further enhances the juiciness of the meat. The combination of dry brining and spatchcocking, along with massaging the meat with a butter mixture, creates a flavourful and tender chicken with moist skin and juicy meat, especially in the breast area, which is known for drying out during cooking.

Cooking temperature

When it comes to cooking chicken, temperature is crucial to ensure the meat is cooked thoroughly without losing its moisture. In the Chicken Breasts That Don't Suck episode of Binging with Babish, the host highlights the issue of overcooking chicken breasts, which results in dry meat. The ideal final temperature for chicken breast is around 160°F, but many people tend to pull their chicken from the heat at 165°F or higher due to misinterpretations of food safety guidelines. This can lead to overcooking, especially when considering the impact of carryover cooking.

To accurately gauge the temperature, it is recommended to use a fast-read digital thermometer like a Thermapen. This allows you to monitor the meat's temperature and prevent overcooking.

Spatchcocking, or removing the spine and laying the chicken flat, is another technique advocated by Babish that helps ensure even cooking. By following this method and cooking the chicken at 450º F for 45 minutes, you can achieve a juicy and tender breast with perfectly cooked dark meat.

Additionally, dry brining and massaging the meat with a butter mixture, as demonstrated in the episode, contribute to the chicken's moistness and flavour. This combination of techniques results in a well-cooked chicken with moist, tender meat and juicy skin.

Carving

Spatchcock the Chicken:

Start by using kitchen shears to cut along both sides of the chicken's spine. Remove the spine and set it aside for stock if desired. Then, snip the breastbone slightly and press down to flatten the chicken. This technique, popularized by Binging with Babish, ensures even cooking and results in juicy meat.

Tuck the Wings:

To prevent burning, tuck the wing tips underneath the breasts of the chicken. This will protect the tips from direct heat and ensure they cook evenly with the rest of the bird.

Season and Roast:

Place the spatchcocked chicken on a foil-lined baking sheet. Generously season the chicken with kosher salt, and optionally, mix it with a teaspoon of baking powder for extra crispiness. Rub the seasoning all over the chicken and let it refrigerate uncovered for 24 hours. This step deepens the flavor and dries out the skin.

Prepare the Butter Mixture:

In a small bowl, combine softened butter with chopped rosemary and thyme. You can also add bacon fat for an extra layer of flavor. Mix until it forms a smooth paste. Then, gently loosen the skin of the chicken breast and thighs by sliding your fingers underneath, creating a pocket for the butter mixture.

Roasting and Resting:

Follow the recommended guidelines for roasting based on your chosen recipe. As a reference, Binging with Babish suggests roasting at 450º F for about 45 minutes. After roasting, let the chicken rest uncovered for around 10 minutes. This allows the juices to redistribute and ensures a juicy and tender bird.

Now it's time for the moment of truth—carving the chicken. Using a sharp knife, separate the thighs, drumsticks, and wings, and halve the breasts. Arrange the portions on a serving platter. For an impressive presentation, top the chicken with gremolata, or serve it on the side.

Remember, carving a whole chicken takes practice, and it's okay if your first attempt isn't perfect. With time and patience, you'll master the technique and be able to enjoy delicious, perfectly cooked chicken.

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