Butterflied Chicken Recipe
Description: Indulge in the succulent delight of Butterflied Chicken, a culinary masterpiece that elevates the humble poultry to new heights of flavor and tenderness. This recipe, brought to you by lovewithrecipes.com, is a perfect harmony of juicy chicken, aromatic herbs, and wholesome vegetables, making it an ideal dish to savor during any season.
Total Time: 1 hour
Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size: 4 servings
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 tsp | Black peppercorns |
| 4 cloves | Garlic |
| 1/2 tsp | Kosher salt |
| 1 | Lemon |
| – | Extra virgin olive oil |
| 1 | Onion |
| 3 | Carrots |
| 3 stalks | Celery |
| 3-4 | Broiler-fryer chickens |
| 1 cup | Red wine |
| 8 sprigs | Thyme |
| 2-3 tbsp | Canola oil |
Instructions:
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Prepare the Oven: Position the oven rack about 8 inches from the flame or coil and preheat the broiler to high heat.
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Prepare the Garlic Paste: Using a mortar and pestle, crack the peppercorns until coarsely ground. Add the garlic cloves and kosher salt, then mash until well combined. Zest the lemon and add it to the mixture, along with just enough extra virgin olive oil to form a paste.
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Prepare the Vegetables: Cut the onion, carrots, and celery into pieces and place them in a deep roasting pan.
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Prepare the Chicken: Place one chicken on a plastic cutting board with the breast-side down. Using kitchen shears, cut along the ribs on both sides of the backbone and remove it. Open the chicken like a book and remove the keel bone. Turn the chicken breast-side up and spread it out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and edges of the thighs.
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Season the Chicken: Evenly distribute the garlic mixture under the skin of the chicken, reserving 2 teaspoons for the jus. Drizzle the skin with canola oil and rub it in to evenly coat the bird. Also, drizzle oil on the bone side of the chicken.
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Roast the Chicken: Arrange the seasoned chicken breast-side up on top of the vegetables in the roasting pan. Place the pan in the oven, leaving the oven door slightly ajar. Check the chicken after 10 minutes. If the skin is a dark mahogany color, hold the drumstick ends with paper towels and flip the chicken bone-side up. Continue to cook for 12-15 minutes or until the internal temperature reaches 165 degrees Fahrenheit, and the juices run clear.
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Prepare the Jus: Once the chicken is cooked, remove it from the oven and place it in a deep bowl. Cover loosely with foil. Tilt the roasting pan to allow any fat to pool at the corner, then remove it with a bulb baster. Set the pan over two burners set on high heat. Deglaze the pan with red wine, scraping off any browned bits from the bottom using a carrot chunk held with tongs. Add chicken stock, thyme, and the remaining garlic paste. Briefly reduce to make a flavorful jus. Strain out the vegetables and discard them.
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Serve: Slice the roasted chicken onto plates or serve it in quarters. Lightly sauce each serving with the prepared jus and enjoy the flavorful symphony of tastes and aromas.
Nutritional Information (Per Serving):
- Calories: 848.4
- Total Fat: 52.2g
- Saturated Fat: 14.9g
- Cholesterol: 257.1mg
- Sodium: 670.2mg
- Carbohydrates: 14.4g
- Fiber: 3g
- Sugar: 5.5g
- Protein: 66.2g
Recipe Notes:
- This Butterflied Chicken recipe is perfect for any occasion, whether it’s a cozy dinner with family or a gathering with friends.
- You can pair this dish with your favorite side dishes such as roasted potatoes, steamed vegetables, or a fresh salad for a complete and satisfying meal.
- Don’t forget to save the rendered chicken fat for making delicious vinaigrettes or enhancing other dishes with its rich flavor.
