I learned a new word. A very weird sounding word that means something totally unexpected.
If you had to guess, what would you think that word means?
Me? I dunno....it just sounds.....soooo not very appropriate for anything that has to do with food. But it does. Honest.
After deciding I wanted to try a recipe for Cambodian Grilled Chicken from the book Planet Barbecue, I started reading the instructions. There were very few ingredients...most of which I already had. But when the instructions said to "spatchcock the chicken"...I was a little nervous to say the least.
Do what to the chicken?!!
Wikipedia: "A spatchcock is poultry or game that is prepared for roasting or grilling by removing the backbone and sternum of the bird and flattening it out before cooking"
(Who invents these words, anyway?!)
Ok...so it's a NOT so fancy word for butterflying a chicken.
Basically what you do is rinse and dry the chicken. Turn the chicken over on its tummy....ok....breast side down, and using a pair of kitchen shears, cut out the backbone.
Btw...if you're into making chicken broths and stock, save that back bone for your next batch.
Now we spread that chick open and proceed to remove the sternum by running a knife (recommended knife: pairing) along the edge of the sternum....run your thumbs along the cartridge and pop that baby out.
And there you have it. A spatchcock.
Personally, I'd rather say I butterflied the damn thing.
The purpose of going to all this trouble? It speeds up the grilling time.
Now lets get cooking.
Cambodian Grilled Chicken
1 whole chicken (3 1/2 - 4 lbs), spatchcocked
5 garlic cloves, cut in half
2 tablespoons sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon fish sauce (or more soy sauce)
2 tablespoons vegetable oil
1 garlic clove, crushed gently
2 teaspoons annatto seed (achiote) or sweet paprika
Do you have a mortar and pestle? If not....just use a mini food processor or something.
To make the marinade:
Place the 5 cloves of garlic, sugar and salt in your mortar. Pound away until you have a smooth paste (it smells amazing!). It only takes a minute. Seriously...it's quick and easy. Add in the soy sauce and fish sauce (in my case, I omitted the fish sauce and used more soy sauce due to allergies) and work it together. Pour over the chicken and rub it in good....getting it all over.
Cover the chicken and refrigerate for 1 to 4 hours. (I highly recommend the 4 hours if you have the time....the flavor will be more intense)
For the glaze:
Heat the oil in a small saucepan, over a medium heat. Add the gently crushed garlic and cook for about a minute....until the garlic just begins to brown. Remove the garlic with a slotted spoon and place in a heat proof bowl. Add the annatto seeds to the oil in the sauce pan and cook for about 2 minutes...until fragrant and brown. Strain the oil over the bowl with the garlic and set aside until ready to grill.
If you're using paprika powder instead of annatto seeds, then remove the oil from the heat...add the paprika and pour into the bowl with the garlic.