"The belly rules the mind."--Spanish Proverb

Spatchcock Recipe

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This recipe for Spatchcock, by , is from Kathy's Comfortable Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Ruede


12 small onions, peeled but leave whole
12 large mushrooms

2 tbsp butter
2 cloves garlic, minced
1 whole chicken, cut into pieces
1 cup cubed ham
3 sprigs fresh marjoram
2 cups beer, strongly flavored

1 box large unflavored croutons, or make your own by toasting large, buttered bread cubes in the oven.
Chopped parsley

In a large, deep pot, sauce onions and mushrooms in butter.

Add the chicken, ham, garlic, marjoram, beer, salt and pepper.

Cover and cook on low heat for 45 minutes or until chicken is tender.

Place the chicken pieces on top of the croutons on individual plates.

Spoon ham, onions, mushrooms and beer over the chicken and sprinkle with parsley.

Personal Notes:
Personal Notes:
I cut this fabulous recipe out of the Sacramento Bee on 7/9/1993. It has a great, hearty taste and always ends up being completely devoured.

From the newspaper clipping: "This recipe is from 'Irish Country Cooking' by Norma and Gordon Latimer. Spatchcock comes from 'dispatch cock,' or to kill a bird and cook it in a hurry. This is a very old method of cooking chicken."

Hint: the bigger the croutons, the better. They soak up the beer nicely!




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