This Asian-inspired plum sauce will become an instant favorite! The sweet plum notes accompanied by spicy ginger complement anything from poultry to beef. The cinnamon, star anise, and cloves impart warmth to the palate; while the bone broth and vinegar add umami. Altogether, an eloquent symphony of flavors in perfect harmony. In addition, baking this sauce brings out perfect, sweet caramelization that you won’t believe is SCD!
Spatchcocking refers to a specific method of removing the backbone from poultry and then laying it flat to cook. This ensures even temperatures and also speeds up the cooking process. In addition, it makes it much easier to break down the chicken to serve. After resting the chicken, place spatchcock chicken on a cutting board. With a sharp Chef’s knife cut right down the middle. Since we have removed the backbone you should be able to cut straight through as it is almost all cartilage. Now that you have two halves, slice where the leg meets the breast and detach. Repeat on the other side. Now that you know this technique, it can be applied to any poultry. You can now add this tried and true time-saving method to your cooking arsenal.
Spatchcock Chicken with Plum Jam Sauce
Serves 4
Prep: 20 min
Cooking: 45 min
Resting: 10 min
Total: 1 hour 15 min
Beginner
Ingredients:
For the Plum Sauce:
16 oz. Smooth plum jam (See recipe)
¼ cup apple cider vinegar
3 cloves of garlic, grated
2 Tbsp. ginger, fresh & grated
⅔ cup beef bone broth, good quality
¼ cup Aged balsamic vinegar, aged at least 15 years
¼ cup honey
1 cinnamon stick
2 whole star anise
3 cloves
½ tsp. whole fennel seeds
1 tsp. black peppercorns, whole
For the Chicken:
1 whole chicken, spachcocked (see method below)
2 Tbsp. Olive oil
Salt, TT
Black pepper, TT
Method Of Prep:
- Gather and prep ingredients.
- Start with the plum sauce. In a medium pot add the plum jam, apple cider vinegar, garlic, ginger, bone broth, aged balsamic vinegar, and honey.
- Bring to a rolling simmer.
- While waiting for liquid to simmer, make your herb sachet.
- To make a sachet, start with a small square of cheesecloth, large enough to tie.
- Add cinnamon stick, star anise, cloves, fennel seeds, and peppercorns.
- Grab all four corners of the cheesecloth and bring together to make a small bag.
- Tie off the top with some butcher twine, and add to simmering liquid.
- Continue to simmer for 25 minutes or until the sauce becomes thick, stirring occasionally, set aside.
- While the sauce is cooking, preheat the oven to 350°F.
- Now we will spatchcock the whole chicken.
- Begin by removing gizzards and innards if there.
- Now flip the chicken over so the breasts are facing down, the spine facing you.
- Using sharp kitchen shears cut down one side of the backbone and then the other, so you can remove it.
- Now flip the chicken back over and give a good hard press with both hands right on the top part of where the breasts meet until you hear a crack.
- Alternatively, you can cut the top of the breast bone with your kitchen shears.
- Now the chicken should be completely flat with the legs facing in.
- Season the skin with salt, pepper, and olive oil.
- Transfer to a baking sheet and cook for 15 minutes.
- After 15 minutes, begin saucing the chicken.
- Set aside half of the sauce for serving. Using the other half brush a layer of sauce on the chicken.
- Continue cooking in 5-minute intervals, being sure to brush a layer of sauce on each time.
- Continue this until the chicken has reached 165°F and the sauce has caramelized on the chicken, usually 45 minutes total.
- Remove from the oven and allow to rest for 10 minutes before cutting.
- Serve while still hot with extra sauce on the side. Enjoy!
Nutrition Facts: (Plum sauce only, 4oz. each)
Calories- 265
Carbs- 66.1 g
Fat- 0.2 g
Protein- 3 g