Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Roasted spatchkcocked chicken




Source of Recipe


???


Recipe Introduction


This recipe has evolved after many iterations of trying to find the perfect/best way to roast a chicken.


Recipe Link: http://edition.cnn.com/SPECIALS/2001/july4/interactivity/spatchcocked/01.html

List of Ingredients




1 3 1/2-4 LB chicken
1 tbl kosher salt
1 1/2 tsp ground black pepper
2 tbl fresh thyme, chopped
1 lemon
1/4 - 1/2 cup chicken stock
4 tbl unsalted butter, cut into 4 pieces

Recipe



spatchcock the chicken - see link above. Mix salt, pepper and thyme together. Rub mixture all over the skin of the chicken and place chicken in a stainless steel bowl, skin up, overnight in the refrigerator uncovered.

Remove chicken from the refrigerator an hour before cooking to let it come to room temperature.

Preheat oven to 425 or 450 degrees. Place chicken skinside up in a cast iron pan large enough to hold the chicken comfortably. Put pan in the oven and roast until done - 40-60 minutes

Remove pan from the oven and take chicken out to rest. Place pan over med-hi heat, add juice of lemon and chicken stock. Cook down, stirring and scraping until it reaches a syrupy consistency. REMOVE from heat and whisk in butter until incorporated to make a pan sauce.

Cut chicken anyway you see fit and serve topped with sauce.