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Spatchcocked roast chicken
Sep. 20th, 2022 06:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefoxIngredients
1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg)
1 Tbsp peanut oil
1 Tbsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp baking powder
If putting herbs under skin
2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix
If turning spine into jus
1 Tbsp olive oil
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 cup (240ml) water
1 teaspoon (5ml) soy sauce
3 tablespoons (45g) unsalted butter
2 teaspoons (10ml) juice from 1 lemon
Equipment
Cutting boards and knives
Oven
Kitchen shears (for cutting meat)
Oven-safe wire rack
Baking sheet
If turning spine into jus
Saucepan
Wooden spoon
Measuring pitcher with strainer insert
Citrus reamer
Instructions
1. Mise en place. Gather your ingredients and tools. Place oven rack in upper-middle position and preheat oven to 450°F (232°C). Mince herbs and vegetables. Mix the kosher salt, black pepper, and baking powder together.
2. Spatchcock the chicken. Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside (freeze it to put into stock if not making jus). Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Tuck wing tips under so they don't burn.
3. Prep the chicken. If using fresh herbs, gently loosen the skin and place herbs underneath it. Cover the skin with the salt/pepper/baking powder mixture. Drizzle peanut oil over the chicken and rub it in. Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes.
4. Make the jus. Meanwhile, heat oil in a small saucepan over high heat until shimmering. Add chicken backbone and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup (240ml) water, using a wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain into the measuring pitcher and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.
5. Serve and store. Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus.
1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg)
1 Tbsp peanut oil
1 Tbsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp baking powder
If putting herbs under skin
2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix
If turning spine into jus
1 Tbsp olive oil
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 cup (240ml) water
1 teaspoon (5ml) soy sauce
3 tablespoons (45g) unsalted butter
2 teaspoons (10ml) juice from 1 lemon
Equipment
Cutting boards and knives
Oven
Kitchen shears (for cutting meat)
Oven-safe wire rack
Baking sheet
If turning spine into jus
Saucepan
Wooden spoon
Measuring pitcher with strainer insert
Citrus reamer
Instructions
1. Mise en place. Gather your ingredients and tools. Place oven rack in upper-middle position and preheat oven to 450°F (232°C). Mince herbs and vegetables. Mix the kosher salt, black pepper, and baking powder together.
2. Spatchcock the chicken. Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside (freeze it to put into stock if not making jus). Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Tuck wing tips under so they don't burn.
3. Prep the chicken. If using fresh herbs, gently loosen the skin and place herbs underneath it. Cover the skin with the salt/pepper/baking powder mixture. Drizzle peanut oil over the chicken and rub it in. Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes.
4. Make the jus. Meanwhile, heat oil in a small saucepan over high heat until shimmering. Add chicken backbone and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup (240ml) water, using a wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain into the measuring pitcher and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.
5. Serve and store. Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus.
