Spring Wines from William Chris Vineyards; Picnic

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Who we are

Prior to their partnership, both Bill and Chris had numerous years of experience growing grapes in Texas. Since the two established the William Chris Vineyards brand, a beautiful story continues to be written. Not only driven by the passion of our founders but also the community they continue to build as the business grows. Our vineyard partners, winemakers, and team members make Bill and Chris's vision a reality.

How to Spatchcock a Chicken

Posted by WCV Culinary Team on April 12, 2020

Executive Chef, Josh Tye here to show you how to make an amazing meal with a whole chicken, and our Hye Herb Salt! Let us know what you think, and we hope you enjoy! 

Ingredients:

Brine

Hye Herb Salt 

3 - 4 lb whole chicken

Few sprigs of favorite herb(s)

 

For the Brine:

1/2 liter water

1/3 cup salt

4 tablespoons brown sugar

4 cloves smashed garlic

2 cups of ice to cool

 

Brine Directions:

Add all brine ingredients except for ice into a 4 qt sauce pan and heat only until salt dissolves.

Add ice to chill and place bird in brine for 2-3 hrs at room temp or 6 hrs in the fridge.

 

Cooking Directions:

Preheat oven to 450 °F (232.22 °C)

Remove bird from brine and pat dry.

Spatchcock the chicken (instructions on video, available at williamchriswines.com/blog).

Liberally season the bird on all sides with Hye Herb Salt.

Place bird in large cast iron, skin side up, on top of favorite sprigs of herbs (we used thyme and rosemary).

Roast the bird for 40 minutes until the skin is golden brown or until instant read thermometer reads 165 °F in the thickest part of the thigh.

Remove and let the bird rest for 5 min before serving.

 

Video on Youtube:

 

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