The birth of Tiny Kitchen Cooking. When my husband and I first got married he decided he would be the creative one in the kitchen. I honestly didn’t mind because I’m not a big fan of cooking. I’m by no means a bad cook, I just think it’s laborious and I don’t enjoy the fact that I could cook for 2 hours and it’s consumed in 15 minutes. But I digress, when my husband took over the cooking in our house meals got more interesting, more involved, many more moving parts etc. Again, not that I mind, he’s a wonderful cook and his meals are always DELICIOUS.
We realized, shortly after making the decision to sell everything and buy a boat to live on full time, that he wouldn’t be able to continue to cook the way he does now. He proved me wrong. He brought out painters tape, cordoned off a section of our counter top, and began cooking his elaborate meals in a space we call our Tiny Kitchen Cooking Space. There is roughly, possibly smaller, the space we’ll have to prepare and cook foods once on our boat. The first big meal he planned for Tiny Kitchen Cooking was his Spatchcock Chicken.
Before we dive in we wanted to take a quick second to say a MILLION thanks to those of you who have checked out and helped out using our Thank You Page, you all mean the world to us! Ok, now back to the chicken 😉
Tiny Kitchen Vegetable Prepping
He started with his vegetables, carrots and potatoes went into this dish. We keep meals simple but that doesn’t mean they aren’t delicious. He peeled, washed, and cut his carrots up into a plain silver mixing bowl. Next were the red potatoes, he washed and medium diced the potatoes and added them to the same bowl. Once the vegetables were chopped they were moved to the sink to free up counter space for the chicken.
We had a whole chicken that he took kitchen sheers to in order to remove the breast bone from.He flipped the birdy over, flattened the chicken so that all the skin was right side up, and began putting butter under the skin to make it moist as it cooked. Next up was a little pepper to taste. Finally the bird was added to a 15 inch cast iron pan, he placed the vegetables around the chicken, and baked in the oven at 375 for 30 minutes (to an hour) depending on the size of your chicken.
Tiny Kitchen Chicken Prepping
As we waited he washed the kitchen sheers, peeler, cutting board, the mixing bowl, the knife, and the bowl that had the butter in it. Since we’re going to be living in a small space we want to minimize the amount of kitchen utensils we have as part of this process. We are making an effort to see which items we will need and what we can let go of in the move.
Before we knew it the spatchcock chicken was finish and it smelled amazing. Seriously, I was impressed with the fact that he could make this seemingly massive meal with little to no kitchen utensils. It was interesting and inspiring to watch. As this was our first attempt at cooking in a tiny space we have since simplified the process even more, so stay tuned for more Tiny Kitchen Cooking “episodes”. We do plan on filming the process in the very near future, we just need to get some things set up first.
What would you like to see made in the Tiny Kitchen Cooking Area?
Our Favorite Tiny Kitchen Items
How To Put It All Together Yourself
Recipe:
6 whole carrots
4 medium/large potatoes
1 whole chicken
Pepper
3/4-1 StickButter
12-15 inch Cast Iron Pan
Instructions:
1. Peel, wash, and chop the carrots then set them aside.
2. Wash and dice potatoes into medium portions and add them to the bowl with the carrots
3. Pre-heat oven to 375
4. Take kitchen sheers and cut out the breast bone of the chicken and toss out, open the chicken up, flip over on your cutting board, and flatten to be sure all skin is facing up.
5. Stuff butter under the skin of the chicken, this part gets a little messy
6. Add pepper to taste atop the chicken
7. Place chicken in pan, skin side up, and add vegetables around the chicken.
8. Place in oven for 30 minutes to an hour, depending not the size of your chicken
9. ENJOY!
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No we don’t offer the nutritional facts for this recipe, it’s delicious and we eat everything in moderation here, so we’re sorry we don’t have that information for you. Maybe some time in the near future we will but for now we don’t.
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