This year's Thanksgiving wannabe meal at the Laughren-Eder residence is spatchcock chicken. What is spatchcock chicken you ask? Sadly, it's not as embarrassing as it sounds. Spatchcock is a bird that's been flattened before cooking by removing the backbone. There is likely a reason for this method, but I don't know what it is. Anyways, I like the idea of having fewer bones to contend with, so this particular recipe got my vote.
I've mentioned on a few occasions that I am not a careful cook or particularly with it for that matter. Preparing for this meal supported my theory yet again. While shopping for the meal's ingredients, I happened upon some beautiful kale and bought that for the Swiss chard recipe. Kale is NOT Swiss chard. Please remember this when you find yourself romanced by other greens.
From: Chatelaine Magazine (October 2012 p. 241)
Serves 6-8
Spatchcock Roast Chicken with Grapes
- 2 whole chickens, each about 1kg
- 2 T butter at room temperature
- 1/2 t salt
- 6 fresh sage leaves
- 2 heads garlic
- 1 kg red seedless grapes
Position racks in centre and lower third of oven. Preheat to 375F. Have a large roasting pan and a rimmed baking sheet lined with parchment ready. Wash chickens and pat dry with paper towels. Place one, breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone from end to end and remove. Flip chicken breast-side up and open like a book. Press firmly on the breastbone with your palm to flatten. Repeat with other chicken.
Mix butter with salt and freshly ground pepper in a small bowl. Loosen skin of each chicken at neck-cavity end with a finger. Spread 1/2 tsp butter mixture under the skin, reaching in as far as possible. Gently push 2 or 3 sage leaves under skin on each side of breast, keeping leaves flat. Rub skin all over with remaining butter mixture.
Arrange chickens side by side on roasting pan. Slice heads of garlic in half horizontally. Place between chickens. Using a potato masher, gently mash half of grapes just until the skins burst and scatter around chickens. Divide remaining grapes into 8 clusters and lay on prepared baking sheet.
Roast chickens in centre of oven until an instant read thermometer inserted into the thickest part of the chicken reaches 165F, about 1 hour. Roast grape clusters in lower third of oven for 30 minutes. Transfer to a cooling rack. Move chickens to a cutting board. Cover with foil to keep warm. Remove garlic from pan. Pour mashed grapes and pan juices into a medium saucepan. Squeeze in garlic flesh. Mash grapes and garlic into sauce. Bring to a boil, then reduce heat to medium. Gently boil, stirring frequently until sauce is slightly reduced, 5-10 minutes. Skim excess fat from sauce. Cut chicken into 8 portions and serve with grape clusters and sauce.
Smashed Herbed Potatoes
- 2 kg large Yukon Gold potatoes, unpeeled
- 1/3 cup extra-virgin olive oil
- 2 T grainy Dijon mustard
- 1/2 t salt
- 1/4 cup chopped fresh flat-leaf parsley
Quarter potatoes, then cover with cold water in a large pot. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until fork-tender, about 25 minutes.
Whisk oil, Dijon and salt in a large bowl.
Drain potatoes and cool slightly. Break up potatoes with a wooden spoon. Add the oil mixture to the potatoes, mixing well. Toss in the parsley and serve.
Sautéed Swiss Chard with Capers
- 1 kg Swiss chard
- 1 T olive oil
- 1/4 t salt
- 3 T capers
Cut stems from chard, discarding and tough ends. Slice into two-inch pieces and slice the leaves into one-inch wide strips.
Heat a one-inch frying pan over medium heat. Add oil, then chard stems and the salt. Cook the stems until they are almost tender, about five minutes. Add the leaves and continue to cook for about three minutes or until the leaves are tender. Season with salt and pepper and serve.
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