Dry Brined Spatchcock Chicken Au Jus is possibly the best roast chicken that you will ever eat! It’s tender, moist and incredibly flavorful. What’s even better is that it only takes 45 minutes to cook.
Spatchcocking is a cooking technique whereby the backbone and sometimes the breastbone is cut out of the chicken allowing it to be flattened or butterflied. It results in a perfectly roasted chicken with crispy skin. The reason is that spatchcocking allows the legs to be exposed to more heat so that they’re done at the same time as the breast. Also, more skin is exposed to the heat resulting in the crispy skin.
Ingredients for Dry Brined Spatchcock Chicken:
I used the following ingredients for the Spatchcock Chicken: Whole chicken, Kosher salt, baking powder, olive oil, and freshly ground black pepper.
Dry Brining the Spatchcock Chicken:
You’ve likely brined chicken or turkey before in a salted water solution. While this works well, dry brining is even better because it doesn’t soak the skin and plump the meat with water. The result is crispier skin and better tasting chicken! For more information about dry brining versus wet brining, check out Serious Eats.
To start, I lined a rimmed baking sheet with aluminum foil, and placed a wire rack on the baking sheet. Then, I cut both sides of the chicken’s backbone with kitchen shears, removed it and cut it into 1-inch pieces. Next, I removed the breastbone so that the chicken would lie flat. I placed the chicken, skin side up on the wire rack, and tucked in its wings. Finally, I patted the chicken dry with paper towels. I kept the backbone and breastbone to make the au jus!
After that, I made the dry brine by mixing together Kosher salt and baking powder. You may think that baking powder is an odd ingredient for the dry brine. However, the baking powder promotes even browning.
I liberally sprinkled the salt/baking powder all over the skin-side of the chicken, making sure that I had covered all of the skin surface. That’s it – the chicken was ready to go into the refrigerator!
Cooking the Spatchcock Chicken:
I prepped the spatchcock chicken in the morning before going to work. After about 10 hours when it was time to cook the chicken, I preheated the oven to 450° F. Then, I removed I removed the chicken from the refrigerator, drizzled on some olive oil, and sprinkled it with some freshly ground black pepper.
I put the chicken in the oven when it reached temperature. After about 45 minutes, the breast had reached 150° F and the thighs had reached 170° F. The chicken was perfectly done! I removed it from the oven and covered it with aluminum foil for about 15 minutes.
Making the Au Jus for the Spatchcock Chicken
While the chicken was roasting, I made the Au Jus using the following ingredients: Olive oil, chicken backbone pieces and breastbone, onion, celery, carrots, vermouth, water, soy sauce, butter, and lemon juice.
First, I browned the backbone and breastbone in some olive oil in a small saucepan over medium high heat until browned, about three minutes. Then, I added some chopped onion, celery, and carrots, and continued cooking for another three minutes or so. I deglazed the pan with some vermouth, and added some water. I reduced the heat to medium low, and cooked the mixture for 30 minutes. After that, I strained out the solids and returned the liquid to the pan. I boiled the liquid over medium high until it had reduced to about 1/3 cup. This took seven or eight minutes. Finally, I removed the pan from the heat, whisked in the soy sauce, butter, and lemon juice, and seasoned to taste with salt and pepper.
The result was the very best roast chicken that I have ever had. It was juicy, incredibly tender, and perfectly cooked. The Au Jus added a special touch! Yum!