Jake Harper
Celebrity chef Alton Brown is known for his culinary prowess, particularly his mastery of various chicken-cutting techniques. From butterflying to spatchcocking, Brown has demystified the art of preparing and cooking chicken for home cooks everywhere. In this discussion, we will delve into the steps involved in cutting up a chicken, highlighting the techniques and tips shared by Alton Brown to achieve the perfect cut and, ultimately, a delicious meal. Whether you're a novice or a seasoned chef, understanding the intricacies of cutting up a chicken will elevate your culinary creations and impress your taste buds.
| Characteristics | Values |
|---|---|
| Culinary Techniques | Spatchcocking, Butterflying |
| Tools | Boning knife, Kitchen shears |
| Chicken Placement | Breast-side down, Skin side down |
| Cooking Time | 10-15 minutes |
| Internal Temperature | 165-180 degrees |
| Juice | Clear |
| Add-ons | Garlic, Thyme, Red wine, Carrot, Chicken stock |
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What You'll Learn
Spatchcocking
To spatchcock a chicken, start by using a boning knife to slice through the connective tissue of the keel bone. Then, crack the chicken open and remove the keel bone by sliding your fingers underneath it, grabbing it by the end, and pulling it out. Flip the chicken back over onto the cutting board so that it lays flat, and it is now ready to be used in recipes.
There are several benefits to spatchcocking a chicken. Firstly, it saves space in the oven, as the bird cooks more quickly and evenly when spread out flat. Additionally, spatchcocking results in crispier skin, as the chicken cooks more evenly and the skin has a chance to develop extra crispiness. This technique can also be applied to other poultry, such as turkey.
When preparing a spatchcocked chicken, it is important to pat it dry to help achieve that crispy skin. You can also rub the chicken with herbs to boost flavour and skip brining and basting for even crispier skin. Spatchcocking is a versatile technique that can be used for various recipes, such as sheet pan spatchcocked chicken with mushrooms and kale.
Overall, spatchcocking is a straightforward and practical method for preparing a whole chicken, and with practice, it can be done efficiently and smoothly, as demonstrated by Alton Brown.
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Using kitchen shears
To cut up a chicken using Alton Brown's method, you will need a plastic cutting board and kitchen shears. Place the chicken on the cutting board breast-side down. Using your kitchen shears, cut down one side of the backbone, and then the other, and remove it. Now, open the chicken like a book.
Next, you will need to remove the keel bone, which separates the breast halves. To do this, use your shears to slice through the thin membrane covering the bone. Then, place two fingers underneath the bone and lever it out. Turn the chicken breast-side up and spread it out like a butterfly by pressing down on the breast and pulling the legs towards you.
At this point, you can loosen the skin at the neck and the edges of the thighs and distribute any seasonings or marinades under the skin. This will ensure that the flavours permeate the meat as it cooks.
Alton Brown's method of cutting up a chicken, as described above, is known as spatchcocking. This technique offers several benefits: it saves space in the oven, and the bird cooks more quickly and evenly due to its flattened shape.
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Removing the keel bone
To remove the keel bone, first place the chicken on a plastic cutting board with the breast side down. Using a sharp pair of kitchen shears, cut the ribs down one side of the backbone and then the other. Remove the backbone and open the chicken like a book.
To separate the breast halves, slice through the thin membrane covering the keel bone. You can use a thin paring knife for this step. Then, place two fingers underneath the keel bone and lever it out. Alternatively, use a boning knife to slice through the keel bone's connective tissue before grabbing it by the end and pulling it out entirely.
After removing the keel bone, turn the chicken breast-side up and spread it out like a butterfly. Do this by pressing down on the breast and pulling the legs towards you. Flattening the chicken in this manner is characteristic of Alton Brown's technique, as opposed to the more common method of pressing down on the breastbone to crack and flatten the bird.
The keel bone removal process is a little tricky, and it may take a few attempts to get the hang of it. However, removing the keel bone is not always necessary, and some prefer to keep the bird more intact. Leaving the bone in can also help the chicken cook more evenly.
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Cooking time and temperature
The cooking time and temperature for Alton Brown's chicken recipes vary depending on the specific recipe and the method of cooking. Here is a breakdown of the cooking time and temperature for some of Alton Brown's chicken recipes:
Broiled Butterflied Chicken
For this recipe, Alton Brown recommends cooking the chicken for 10 minutes and then checking if the skin is a dark mahogany colour. If it is, flip the chicken bone-side up and cook for an additional 12 to 15 minutes, or until the internal temperature reaches 165°F.
Fried Chicken
When frying chicken, Alton Brown suggests cooking the chicken pieces for approximately 10 to 12 minutes on each side, ensuring that the internal temperature reaches 180°F.
40-Clove Chicken
This recipe calls for baking the chicken at 350°F for 1 hour to 1 hour and 30 minutes. However, some reviewers suggest reducing the cooking time to between 45 minutes and 1 hour, as the original recipe can result in a softer texture. The chicken is cooked sufficiently when it reaches an internal temperature of 165°F in the thickest piece.
One-Pot Chicken
To prepare this dish, Alton Brown instructs users to heat their oven to 550°F for at least 30 minutes. The chicken is then placed in the oven, but no specific cooking time is mentioned.
In summary, the cooking time and temperature for Alton Brown's chicken recipes range from high temperatures for shorter periods to lower temperatures for longer cooking times. It's important to monitor the internal temperature of the chicken to ensure it reaches the recommended 165°F to guarantee food safety.
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Making a jus
To make a jus for Alton Brown's chicken recipe, start by cutting the chicken backbone into one-inch pieces using shears or a sharp, heavy knife. Heat a tablespoon of neutral oil, such as canola or vegetable oil, in a medium saucepan over high heat. Once the oil is shimmering, add the backbone and cook, stirring frequently, until it is nicely browned. This should take about three minutes.
Next, add a chopped onion, carrot, and celery rib to the pot. Cook these vegetables until they are lightly browned, which should take about another three minutes. Then, add a cup of vermouth or dry sherry, along with a cup of water, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. For added flavour, include a couple of bay leaves and the stems from any herbs used for seasoning the chicken.
Let the sauce simmer for about 20 minutes, then strain it into another pot, discarding the solids. Place the strained sauce back on the stovetop and continue simmering until it reduces to about a third of a cup. At this point, you can whisk in soy sauce, butter, and lemon juice, and season with salt and pepper according to your taste.
Finally, serve the chicken with the hot jus. You can also pour the juices that accumulated during the cooking process into bowls and serve them alongside the chicken.
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Frequently asked questions
Alton Brown favours spatchcocking for a whole chicken. To do this, use a boning knife to slice through the connective tissue of the keel bone, then crack the bird open. Next, slide your fingers underneath the keel bone, grab it by the end, and pull it out. Finally, flip the chicken over on the cutting board so that it's laying flat.
Spatchcocking a chicken means it will cook more quickly and evenly, and it also frees up space in your oven.
Place the chicken on a plastic cutting board breast-side down. Using kitchen shears, cut down one side of the backbone and then the other, removing it. Open the chicken like a book and remove the keel bone by slicing through the thin membrane covering it, then placing two fingers underneath and levering it out. Turn the chicken breast-side up and spread it out like a butterfly by pressing down on the breast and pulling the legs towards you.
