Spatchcocked and Potatoes, ISO help!

[dragnlaw]

That 4 lb chicken has been spatchcocked, seasoned and in freezer for now. I want to be able to tell my DIL how I did it roasting with potatoes in the pan at the same time... only I don't remember exactly how I did it.

I know the potatoes were peeled (or maybe not) and quartered or halved, depending on size.
1. Did I plunk the chicken directly on top of the potatoes? or
2. Where the potatoes only surrounding the chicken? or
3. Was the chicken on a rack above the potatoes.

I'm thinking it was #1 - but ????

 

[thymeless]

When I do it it is 1 and 3 together. Need that hot air getting underneath the bird.

 

[dragnlaw]

I was thinking about each way and the more I thought the less I remembered...
I'm always outguessing myself, sigh...

Thank you!

 

[msmofet]

1 and 3 sounds right. You want the hot air to be able to get under and around both chicken and potatoes so they both cook and crisp a bit. You want the drippings on the potatoes to give nice flavor, but you don't want them soggy, so air circulation is important.

We need pictures! LOL

 

[Linda0818]

I learned something interesting the other day - if you don't have a rack to lay your chicken on, you can use balls of foil (sprayed with nonstick coating) to 'lift' the chicken off the floor of the pan or crock pot, whichever you're using.

Learn something new every day, I suppose.

 

[Andy M.]

Having air circulating under a chicken is less critical with a spatchcocked chicken as it is laid out flat so the whole chicken is more exposed to oven heat. I'd ly the chicken directly on the potatoes.

Also, a spatchcocked chicken should be pressed flat so the entire chicken is in contact with the pan surface.

 

[dragnlaw]

We need pictures! LOL

LOL, when we do it - I'll try to remember! LOL

OK, so now with all the input - I'm beginning to remember.
a) wasn't spatchcocked, think this was before it became that popular for me to have heard about it.
b) bird was on a very low rack, just enough to keep it out of the fat and let air around.
c) unpeeled potatoes, I've only just started peeling potatoes again for certain dishes. I stopped peeling potatoes in the 70's due to the starch getting into minute dry winter cracks in my hands which drove me crazy with itching.

you can use balls of foil

I've actually done that on occasion but doubt it would work with spatchcocking. Another way to do that is to crumple up a length of foil to make a fat rope. This way you can push what ever you are balancing on it to be even.

 

[dragnlaw]

Thanks Andy - I'll tell her. well, actually it might be me that's doing it. LOL.

 

[pacanis]

Also, a spatchcocked chicken should be pressed flat so the entire chicken is in contact with the pan surface.

And that can involve removing the keel bone.

 

[dragnlaw]

I thought about it - but nah... might change my mind when I defrost it... but probably won't. Haven't had a problem with any other's I've cooked. Although this hen is a biggy... so maybe.


I have to widen the cross connections on my fence - getting harder to balance my fence-sitting with age and weight

 

[taxlady]

I learned something interesting the other day - if you don't have a rack to lay your chicken on, you can use balls of foil (sprayed with nonstick coating) to 'lift' the chicken off the floor of the pan or crock pot, whichever you're using.

Learn something new every day, I suppose.

One year at Thanksgiving, my mother-in-law couldn't find a rack. We put celery ribs and carrots on the bottom of the roasting pan. There were spaces between them, so there would be air circulation under the bird. That worked really well. We thought we were going to have to throw away overcooked celery and carrots, but they tasted fabulous. If I remember correctly, it was in one of those blue speckled roasting pans.

 

[pacanis]

Pressure cooker or slow cooker I always set my meat on top of the veggies. Especially if it's something that I sear first. The meat doesn't get that braised in liquid look.

I always assumed that when you saw a bird surrounded by potatoes and carrots it was plated that way on a serving dish. Not necessarily cooked that way.

 

[pictonguy]

I done it both ways and generally prefer over veg. It's really up to you.

 

[Linda0818]

One year at Thanksgiving, my mother-in-law couldn't find a rack. We put celery ribs and carrots on the bottom of the roasting pan. There were spaces between them, so there would be air circulation under the bird. That worked really well. We thought we were going to have to throw away overcooked celery and carrots, but they tasted fabulous. If I remember correctly, it was in one of those blue speckled roasting pans.

That's a good idea. And I have a few of those blue speckled roasters. I use my small one often, especially for whole chicken. The big one, I don't use much. It's just me and my son, so I don't cook big meals anymore. However, the one that gets the most use is my small round one. It's perfect for small chickens or a Cornish Hen.