“At Home” with Gavin Kaysen

One of the most well-known chefs in the Twin Cities finally has a cook book. His name is Gavin Kaysen and he joins TCL to chat about his new book “At Home” and to demonstrate how to butcher some spatchcock chicken. For more information on Gavin’s cookbook, click here.

Directions for Spatchcock Chicken

1. Use a chef’s knife to remove the wishbone from the chicken. Set the chicken spine-side down with the rear end facing you. Place the blade of your knife angled along the backbone on one side. Cut through the rib bones, the whole length of the backbone. Repeat on the other side of the backbone to remove it completely (save it for making stock).
2. Make a small cut underneath the sternum to help the bird lie flat. Don’t cut through the breast meat.
3. Using both hands with the open cavity facing up, press down on each side firmly opening the cavity up. Turn the bird over. The chicken should lie flat with both breasts facing up and the legs lying flat beside them.
4. Using a mortar and pestle or a blender, grind or pulse together the spices, garlic, ginger, lemon zest, lemon juice, olive oil, spring onions, and salt to taste until a paste-like consistency is achieved. Spread the pasta over both sides, especially the skin side. Transfer the chicken to a wire rack set inside a sheet pan and refrigerate for at least 2 hours, and up to 6 hours.
5. Position a rack in the middle of the oven and preheat the oven to 425°F. Transfer the chicken to the oven and roast for 45 minutes, rotating the pan front to back hallway through to ensure even cooking. It’s ready when you cut into the meat and the juices run clear. Remove the chicken from the oven and rest for 10 minutes.
6. To serve, carve the chicken into 8 pieces. Transfer the chicken to a platter along with the broccolini. Drizzle with olive oil and serve with the sweet potato hash.