A flattened, or spatchcocked, chicken will cook more quickly and evenly than when left intact. The parts that take the longest to cook (legs and wings) are conveniently on the edges (meaning they are exposed to more heat), while the quicker-cooking breast is in the center (where it is insulated a bit from the heat). The origin of the term spatchcock is debatable, but one theory has it that it derives from “dispatch the cock,” apparently shorthand for “prepare the chicken for roasting over a spit.” No matter its past, cooks today understand that to spatchcock a chicken is to remove the backbone and open it like a book. While most commonly used for chicken that will be grilled or broiled, the method also works well for roasting. To further promote even cooking, the flattened chicken is weighted with a foil-wrapped brick while it grills, a technique borrowed from an Italian dish known as pollo al mattone (“chicken under a brick”). Brining helps keep the meat tender and juicy, and glazing adds another layer of flavor and promotes browning. In this recipe, citrus marries the brine and glaze, but you can forgo the glaze and make a brine solution of only salt, sugar, and water. A good ratio is 1 cup of coarse salt (never table salt, which will cause the meat to taste too salty) and 1/2 cup sugar to 1 gallon of water. For best results, brine the chicken for at least 1 hour and no more than 3 hours (any longer and the meat can develop an unpleasant texture).
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.