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Broiled, butterflied chicken

This chicken was a little disappointing, just because I had a lot of issues making it. I think I had the chicken too high in the oven for starters. It got too brown before cooking through just like many reviewers said. Lowering the rack could solve the issue. Second, the flavors were there, but I could have used more. I think I’ll double the rub and let it marinate for a while, in addition to rubbing some underneath. Third, I didn’t have a suction to remove the chicken fat, so the sauce (although tasty!) was too fatty. It took away from the nice cooked wine flavor. This is a recipe I’ll be trying again, because it has potential to be really yummy. I might read through comments again for more tips.

Note – It’s really important to leave the oven door cracked a little, or the apartment might fill up with smoke!

Broiled, Butterflied Chicken (Alton Brown)

Serves 4

Ingredients:

1/2 tsp black peppercorns
4 garlic cloves, minced
1/2 teaspoon kosher salt
1 lemon, zested and juiced
Extra virgin olive oil
Onions, carrots and celery cut into 3 to 4-inch pieces
3 to 4-pound broiler/fryer chicken
1 cup red wine
8 ounces chicken stock
2 to 3 sprigs thyme
Canola oil

Directions:

Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. (I used a food processor. It took a while, but it worked) Add garlic and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil and lemon juiceto form a paste.

Cut vegetables into pieces and place in a deep roasting pan.

Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove (Watching the episode or looking at the pictures in the book was really helpful for this part). Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well.

Arrange bird in roasting pan, breast up, atop vegetables.

Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 degrees. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil.

Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve.

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