Poulet de Grains, Grillé à l’Anglaise (Spatchcock)

Ingredients

Equipment Needed

• •Heavy poultry shears
• •One long metal poultry skewer
• •Clean kitchen tweezers for bone fragments
• •13 by 18-inch (33 by 46 cm) rimmed sheet pan with wire rack
• •Instant-read thermometer
• •Covered charcoal or gas grill arranged with two heat zones
• •Two wide heatproof spatulas

Instructions

1. 1

   Ready the oven

   Set a rack in the upper-middle of the oven and heat it to 425°F (220°C). Fit a wire rack inside a rimmed sheet pan. Melt the butter gently, then keep it fluid without letting it brown.

2. 2

   Open and flatten

   Set the chicken breast-side up with the cavity toward you. Starting at the lower belly opening, cut through the center of the breastbone toward the wing joints, stopping before the two halves separate. Open the chicken like a book, turn it skin-side up, and press firmly over the shoulder and rib joints until the bird lies broad and even. Run clean fingertips carefully along every cut bone and remove any loose fragments with kitchen tweezers. Draw the wings close and run a metal skewer through one wing, the upper breast, and the opposite wing to hold them in place. Pat the chicken dry, then season both sides evenly with the salt and pepper.

   Many spatchcock methods remove the backbone. This one does not. The intact back is the hinge that keeps the two halves together, exactly as the source directs.
3. 3

   Butter and half-roast

   Brush both sides with 4 tablespoons (60 ml / 57 g) of the melted butter, giving the skin most of it. Set the chicken skin-side up on the prepared rack and roast for 20 to 25 minutes. During the final 10 minutes, heat a covered grill with one direct, medium-high zone and one indirect zone, aiming for about 450°F (230°C). The chicken is ready for its second cooking when the skin has set and begun to color, the breast registers 140 to 145°F (60 to 63°C), and the thigh registers 150 to 155°F (66 to 68°C). This is the classical half-cook translated into a dependable home cue. If the temperature runs a little higher, shorten the grill finish rather than sacrificing the crumb.

4. 4

   Crumb the hot bird

   Leave the hot chicken on its rack. Scatter the fine breadcrumbs evenly over the entire skin side, pressing lightly so they cling to the buttery surface, then spoon the remaining 2 tablespoons (30 ml / 28 g) of melted butter over the crumbs in a thin, even drizzle. The coat should look dampened and close, not sodden. If a patch slides away, wait one minute, press fresh crumbs onto the bare spot, and dot them with butter. It can still be repaired.

5. 5

   Finish on the grill

   Carry the chicken to the grill on its sheet pan. Supporting it with two wide spatulas, set it crumb-side down over direct heat for 60 to 90 seconds. Lift one edge after 45 seconds and look for a deep butter-gold crust. Turn the chicken bone-side down over indirect heat, close the lid, and cook for another 3 to 6 minutes, until the breast reaches 165°F (74°C) and the thickest part of the thigh reaches at least 170°F (77°C), without the thermometer touching bone. If the crumbs darken too quickly, move the bird away from the flame at once. If the crust is ready before the meat, keep it bone-side down over indirect heat until the temperature catches up. Ça se rattrape.

   The grill’s work is browning, not prolonged roasting. Once the crumbs are bronze, protect them from direct heat and let the covered indirect zone finish the center.
6. 6

   Rest and border

   Rest the chicken uncovered for 8 minutes so its juices settle without softening the crumb. Remove the skewer, set the bird whole on a warm round platter, and arrange the drained gherkins generously around its edge. Bring it to the table with a carving knife and let the buttered crust speak for itself. À table!

Chef Tips

• •Choose a young chicken no heavier than 4 pounds (1.8 kg). A large roasting bird carries too much breast for this quick two-stage method; the crumbs can darken before the joints finish.
• •Use fine, dry breadcrumbs rather than coarse flakes. The source intends a close coat that absorbs butter, clings to the skin, and browns evenly instead of leaving bare patches.
• •Cornichons are part of the finished dish, not decoration. Their cold acidity cuts directly through the buttered crumb, so use properly sour ones and drain them well.
• •No outdoor grill? Place the crumbed chicken about 6 inches (15 cm) beneath a fully heated broiler, crumb-side up, for 2 to 4 minutes. Lower the rack if further cooking is needed. The broiler changes the fuel, not the intent.
• •A bright dry Loire white or a lightly chilled Beaujolais suits the butter, toasted crumb, and sharp gherkins without crowding them.
• •Refrigerate leftovers within 2 hours and use them within 2 days. Reheat uncovered at 375°F (190°C) so the crumb regains some crispness.

Advance Preparation

• •The chicken can be opened, flattened, and skewered up to 8 hours ahead. Keep it covered in the cold, then pat the surface thoroughly dry before seasoning.
• •Measure the breadcrumbs, melt the butter, and drain the gherkins before heating the oven. Once the chicken begins cooking, the transfer to the grill should be immediate.
• •Do not half-cook the chicken and hold it for later. The two cooking stages belong together for both food safety and a crust that stays crisp.

Frequently Asked Questions

Nutrition Information

1 serving (about 275g)