Roast chicken is a classic comfort dish. In fact, most chefs say that would be their choice for their last meal - but sadly, it's so rarely done right. All you need are a few ingredients and a slightly different technique. You deserve to eat flavourful, juicy chicken!
The secret is butter under and over the skin, and butterflying the chicken. Opening up the chicken allows it to cook faster and there's no soggy skin underneath. The butter bastes the chicken as it cooks, and makes for crispy delicious skin (heaven!).
Serves 4-6
-1 whole chicken, about 3-4 lbs
-1/4 cup unsalted butter, at room temperature
-2 garlic cloves, finely minced
-1 tsp salt
-1/4 tsp black pepper
-1/2 tsp herbs de Provence* or dried thyme (if using fresh thyme, use 1 tsp of chopped leaves)
-finely grated zest from one lemon
- Preheat oven to 450F.
- In a small bowl, combine the butter, garlic, salt, pepper, herbs, and lemon zest.
- Rinse the chicken, inside and out, and pat dry with paper towels
- Lay the chicken breast side down. Using kitchen scissors, cut down both sides of the back bone. Discard the bone, or save for making stock.
- Open the chicken up, as if you were opening a book. Trim away any excess fat (usually around the thighs and neck opening).
- Lay the chicken skin side up and press down firmly, between the two breasts. This should flatten the chicken nicely. Voilà, you've successfully butterflied a chicken!
- Using your fingers, gently separate the skin from the meat. Start at the neck end, and make a pocket for each breast. From the thigh, continue to separate the skin and continue right around to the drumstick.
- Using your hands, place some of the butter mixture under the skin and massage it through the entire pocket. Continue with the remaining butter for each pocket. Evenly spread the remaining butter on top of the skin.
- Place the chicken in the oven and roast for 40 min.
- Remove the chicken from the oven and let rest for 5-10 min. Do not poke or cut your chicken while it is resting!
- Cut your chicken into the desired servings and enjoy immediately!
If you have leftovers, simply discard the skin and bones. Shred the meat with your fingers. The possibilities for using your chicken are endless.
*Herbs de Provence is a blend of dried herbs that originated from the Provence region of France. It's usually a blend of basil, thyme, marjoram, savory and lavender flowers. The combination of herbs will vary, but you'll know is a quality blend when you see whole lavender flowers. You just can't miss those purple buds. You might be able to find it at your grocery store or specialty market. I stock up when I can find it Homesense :-)
No comments:
Post a Comment