Butterflied Roasted Chicken With Quick Jus Recipe

Butterflied Roasted Chicken With Quick Jus Recipe was pinched from <a href="https://www.seriouseats.com/recipes/2010/05/butterflied-roasted-chicken-with-quick-jus-recipe.html" target="_blank" rel="noopener">www.seriouseats.com.</a>

"[Video: Michael Ketchum and J. Kenji López-Alt. Photographs: J. Kenji López-Alt] Making a simple but perfect roast chicken is a technique that should be in every home cook's arsenal. But the reality is that perfection is difficult to achieve, especially if you're trying to roast that chicken whole. The problem is that chicken breasts dry out if cooked beyond 150°F (66°C) or so, but legs need to come up to 175°F (80°C). Spatchcocking, or butterflying, is the solution: By flattening out the chicken, you expose its legs to higher heat, helping them cook a little faster than the breasts—which is exactly what you want for juicy meat. It also yields crisper skin and a much faster cooking time than traditional roasting. In and out of the oven in 45 minutes or less! Serious Eats VIDEOS Watch More Videos Replay..."

INGREDIENTS
1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg)
2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided
Kosher salt and freshly ground black pepper
1 teaspoon (5g) baking powder (optional; see note)
2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional)
1 medium onion, roughly chopped (about 1 cup)
1 medium carrot, peeled and roughly chopped (about 1/2 cup)
1 medium rib celery, roughly chopped (about 1/2 cup)
1 bay leaf
1 cup (240ml) dry vermouth or sherry
1 teaspoon (5ml) soy sauce
3 tablespoons (45g) unsalted butter
2 teaspoons (10ml) juice from 1 lemon
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