Spatchcocked Cranberry Chicken

Spatchcock ... such a funny word, but where did it come from? Apparently it derives from the Irish when they needed to cook up a quick chicken dinner, they would say "Dispatch the cock!" 

Ingredients:

4 lb chicken, spatchcocked (will explain later if you don't know this term)

2 cups fresh or frozen cranberries

1/3 cup brown sugar

2 tbsps apple cider vinegar

4-5 tsps minced garlic

salt and pepper to taste

1 tbsp fresh chopped rosemary

1 tsp smoked paprika

1 tsp celery seed

1/3 cup olive oil

juice of 1 lemon (keep the used lemon halves)

1/2 medium onion, chopped

1/2 cup chicken broth

Spatchcocking the chicken simply means butterflying it by cutting down both sides of the backbone with kitchen shears and removing it. Then pressing down on the breast side of the chicken to flatten it while spreading it out for an even cooking.

So, once you've got your chicken prepared lay it in a roaster and either cut off the wing tips or tuck them underneath the bird.

Combine the cranberries, brown sugar and 1 tbsp apple cider vinegar and set aside. Dry the chicken with paper towels then rub the garlic all over and even under the skin where you can. Mix the olive oil, lemon juice and 1 tbsp of apple cider vinegar together along with the onion and spoon over the bird. You can keep some for basting half way through. Sprinkle with salt, pepper, rosemary, paprika and celery seed.  Now sit those two reserved lemon halves in the pan, pour the broth in the pan and top the chicken off with the sugared cranberries.

Bake in a preheated oven at 450°F for 50-60 minutes or until the internal temperature reads 165°F. Remember to baste halfway through the cooking time.

Click the link below to see our Spatchcocked Turkey

https://hotandcoldrunningmom.blogspot.com/2015/08/spatchcocked-or-butterflied-turkey-on.html

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