Grilled Spatchcock Chicken with Ramen Noodle Soup

Spatchcocking is a totally trendy technique right now—for a good reason. It yields a delicious, evenly cooked chicken with a ton of applications and unique presentation. It's easy to do using the Forge To Table kitchen shears.

Recipe and Photography by Noah Rosen

Forge To Table Knives

Prep Time:

Cook Time:

Servings: 4

Ingredients (for four)

• 1 whole chicken

• Vegetable oil, as needed

• Salt, as needed

• Pepper, as needed

For Standard Chicken Stock

• 1 medium carrot, peeled, medium dice

• ½ white onion, peeled, medium dice

• 1 stalk celery, medium dice

• 4 cloves garlic, crushed

• ½ oz ginger, peeled and in nickel sized coins

For Ramen Broth

• ½ white onion, peeled and minced

• 4 cloves garlic, peeled and minced

• ½ oz ginger, peeled and minced

• 2 oz soy sauce

• 4 oz rice wine vinegar

• 1 teaspoon sesame oil (more to taste as desired)

For Soup Topping

• 4 portions ramen noodles

• 4 soft-boiled eggs

• 4 scallions, sliced for garnish

• 1 pack of bean sprouts

• Chili Oil

• Toasted Sesame seeds

Directions:

1. Spatchcock chicken using Forge To Table 7-in-1 shears, cutting down either side of the backbone. Spread open the chicken and crack the breastplate to flatten. Rub with oil, salt, and pepper. Grill over medium heat on both sides to develop slight smokey char and cook full to 165°F. Don't forget to grill the backbone as well, you'll need it to add flavor to your broth.

2. Let cool until you're able to handle safely. Remove meat from bones and shred to bite size pieces. Reserve the bones. Put shredded cooked chicken aside for later.

3. In a pot large enough to hold the chicken, over medium heat, saute carrots, celery, onions, ginger, and garlic in vegetable oil until starting to brown. Add in chicken bones. Fill the pot with cold water to cover chicken. Simmer for 2 to 4 hours, to create a great broth. If you would like a stronger broth, reduce, uncovered, until a rich flavor develops.

4. After the stock is done, strain and hold to the side. In the pot, saute onions, garlic, and ginger. Add shredded chicken. Deglaze with soy sauce, rice wine, and sesame oil. Add broth.

5. Here is where some may disagree...Traditionally to cook ramen noodles, you would boil them in a separate pot of salted water. And then assemble in the bowl with your various ingredients. But, I'm a heathen and I like to cook my noodles directly in the broth. The starch from the noodles helps thicken the broth and add even more richness. Cook noodles until al dente.

6. Once your noodles are fully cooked, put your ramen in a bowl and top with soft boiled egg, scallions, bean sprouts, sesame seeds and chili oil as desired. Enjoy!

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