CRISPY-SKIN SPATCHCOCK ROAST CHICKEN¶

Serves: 4 Total Time: 1.5-2 hours (plus optional 3-24h dry brine) Source: Salt & Baking Powder Method with Herb Mayo

SHOPPING LIST¶

1 large chicken, 4-5 lbs (1.8-2.3 kg)
1 tablespoon kosher salt (15g) - hrubá sůl - Note: Using 2 teaspoons (12g) table salt instead
1 teaspoon baking powder (5g) - prášek do pečiva
1/2 teaspoon black pepper - černý pepř
3-4 tablespoons mayo (45-60ml) - majonéza (regular or vegan works)
1/2 teaspoon garlic powder - česnekový prášek
Fresh sage - šalvěj (2-3 leaves)
Fresh thyme - tymián (5-6 sprigs)

Preparation:

Using heavy kitchen shears, cut along both sides of the backbone to remove it completely. Cut backbone into 5-6 pieces (1-inch/2.5cm long) and save for jus
Flip chicken breast-side up and press down firmly on the breastbone until you hear it crack and the bird lies completely flat
Place chicken on a wire rack set in a foil-lined rimmed baking sheet. Position with breast meat facing the oven door (cooler zone) and legs facing toward the back (hotter zone) - most modern ovens are cooler at the front, so this positioning helps the legs cook through while preventing the breast from overcooking

Salt & Baking Powder Treatment:

Mix 2 teaspoons table salt (12g), 1/2 teaspoon black pepper (černý pepř), and 1 teaspoon baking powder (5g) - prášek do pečiva
Note: Original calls for 1 tablespoon kosher salt, but table salt is denser so we reduce to avoid over-salting
Sprinkle mixture evenly over all skin surfaces and cavity sides
For best results: Transfer to refrigerator uncovered for 3-24 hours (dry brine). For same-day: Proceed immediately after 30 minutes

Poking Holes for Fat Rendering:

Using a cake tester, skewer, or even a safety pin, poke about 20 holes into each fat deposit area:
The fat deposits in the skin over the breast
The fat deposits in the thigh areas
This allows fat to render out during cooking, creating crispier skin

Herb Mayo Preparation:

In a small bowl, mix 3-4 tablespoons mayo (45-60ml) with:
1 tablespoon chopped fresh sage (šalvěj) and thyme (tymián) - about 2-3 sage leaves and 5-6 sprigs thyme, chopped
1/2 teaspoon garlic powder (česnekový prášek)
1/4 teaspoon black pepper (černý pepř)
You can substitute other herbs like parsley (petržel), rosemary (rozmarýn), or oregano (oregáno) based on preference

Roasting:

Preheat oven to 210°C convection with rack in middle position
Using your hands or a spoon, spread herb mayo all over the chicken skin, getting it into all the crevices - really slather it on
Roast until thickest part of breast reaches 150°F (66°C) and thigh joint reaches at least 175°F (80°C), about 30 minutes
Temperature management: If skin is browning too fast before chicken is done, reduce oven to 350°F (175°C) to finish cooking more gently

For the Jus:

While chicken roasts, heat 1 tablespoon neutral oil (15ml) in a medium saucepan over medium-high heat
Add chopped chicken backbone pieces and neck, 1 chopped carrot (mrkev), 1 chopped onion (cibule), and 1 chopped celery rib (celer) if using
Brown lightly for 3-4 minutes, stirring occasionally until vegetables soften and bones are browned
Add 1 bay leaf (bobkový list), herb stems from your sage and thyme, 1 cup water (240ml), and 1 cup dry vermouth or sherry (240ml)
Bring to simmer and cook for 20-30 minutes while chicken roasts
Strain out solids, pressing on them to extract all liquid
Return liquid to pan, add 1 teaspoon soy sauce (5ml), and reduce by half if desired for more concentrated flavor
Whisk in 3 tablespoons butter (45g) and 2 teaspoons lemon juice (10ml)
Season with salt and pepper to taste