"Chicken Run Over By a Truck" aka Spatchcock

Roast chicken is one of the easiest, most satisfying comfort foods there is. Contributor Jim Dixon of Real Good Food, a devotée of roasted fowl, has perfected the technique of flattening it by snipping through the breast bone, which adds a step but cuts the cooking time. Plus it looks cool…always a reason to try something new!

Ass-backward Spatchcocked Chicken on Fingerlings & Kale

I could call this butterflied through the breast, but ass-backward spatchcock sounds much better. It’s my go-to chicken roasting technique, and I’ve got the details on how to do it on my website. I’ve cooked a lot of different vegetables under the chicken, but this combination is my current favorite.

Once you’ve split and salted the chicken, slice a pound or more of fingerling potatoes in half lengthwise. Slice an onion and chop up a bunch of Italian (aka lacinato) kale. Drizzle some extra virgin into a large skillet, add the vegetables and top with the chicken (skin side up).

Roast at 350° for at least an hour or until the chicken is done to your liking. Let it rest for at least 10 minutes before cutting into pieces. Toast some good bread to soak up some of the juices in the skillet.

Sounds Naughty…Tastes Nice

While it sounds like something Anthony Weiner might have photographed and sent to some unsuspecting object of his (misplaced) affection, spatchcocking has a long and storied history in Britain. Contributor Jim Dixon of RealGoodFood explains.

Ass-backward Spatchcocking

After cooking dozens of whole chickens, I’ve changed my approach. There wasn’t anything wrong with how I’d been cooking them. I rubbed the skin with plenty of salt, and if I had time I’d let them sit overnight, uncovered in the refrigerator, to let the salt do its work and dry out the skin at the same time. Roasted in the oven or on the Weber, the chickens were always good, with crackling skin and moist, tender flesh.

But I’ve switched to spatchcocking. I have mixed feeling about the term “spatchcock.” Admittedly a great word, its origins ambiguous but decidedly British, quirky consonants sounded at beginning, middle and end. But it’s right on the edge of being too precious. That said, once you know what it means, it does its job perfectly. Why say you’re splitting a whole chicken down the middle for spread-eagled cooking? All you need is “spatchcock.”

I’m less ambiguous about the actual deed. Spatchcocking, by definition, is splitting a chicken or similar fowl down the back. Once split, the bird is spread open and cooked, either roasted, grilled or on the stovetop, sometimes under a brick. However it’s cooked, heat penetrates faster, and a whole chicken can be done more quickly.

The back itself is usually discarded (or saved for stock, if you’re conscientious). But if you’re married to an Italian American, especially one whose Sicilian nonna showed her how to wring every morsel of edible goodness from a chicken, you want to cook that back.

So, when I decided to deviate from my usual approach to roasting chicken, I opted to split the birds down the front. It’s actually easier than cutting out the back, requiring a single knife stroke through the keel bone. Once the bird’s been cut, I presalt as usual.

I‘ve cooked ass-backward spatchcocked chicken in the oven, simply splayed out in a big cast iron skillet. But the Weber does a much better job. Build your fire at one end (preferably with real wood charcoal, aka lump briquet), add a few sticks of hardwood if you like a smoky note (I save the trimmings from my fruit trees, but you can buy hardwood chunks for grilling), and put the chicken, skin side up, breasts toward the heat, as far away from the fire as you can.

Once the chicken is on the grill, cover it and follow this advice from Francis Mallmann: Don’t touch it. (From his great book, "Seven Fires,"about Argentinean fire cookery) After an hour or so, lift the lid and check the bird. At this point you can turn it over to crisp the skin a little more, but it might not need it. When it’s done to your liking, take the chicken off the grill and let it sit for at least 20 minutes before you cut it apart.