How to Cook a Perfect Roast a Chicken (Spatchcock it!)

Spatchcocking is the fastest, easiest, best way to roast a chicken. More details here:

http://www.seriouseats.com/2017/01/the-food-lab-how-to-roast-a-butterflied-spatchcocked-chicken.html

Serves 4 to 6

NOTES:
Adding baking powder to the salt for the chicken skin will give you extra crispy results.

INGREDIENTS:

1 large chicken, about 4 to 5 pounds
2 tablespoons olive oil, divided
Kosher salt and fresh ground black pepper
1 teaspoon baking powder (optional)(see note above)
2 teaspoons chopped fresh thyme, rosemary, oregano, marjoram, savory, or a mix (optional)
1 medium onion, roughly chopped (about 1 cup)
1 medium carrot, peeled and roughly chopped (about 1/2 cup)
1 medium stalk celery, roughly chopped (about 1/2 cup)
1 bay leaf
1 cup dry vermouth or sherry
1 teaspoon soy sauce
3 tablespoons unsalted butter
2 teaspoons juice from 1 lemon

DIRECTIONS:

1. Set oven rack to upper-middle position and preheat oven to 500°F. Using sharp kitchen shears, remove spine from chicken and cut spine into five to six 1-inch long pieces. Set spine aside. Flatten chicken by placing flat skin side up on cutting board and applying firm pressure to breast bone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.

2. Drizzle chicken with 1 tablespoon oil. Combine 1 tablespoon kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon baking powder (if using) in a small bowl. Sprinkle all over chicken. Sprinkle chicken with mixed herbs. Rub chicken to distribute season evenly all over the skin.

3. Set wire rack in rimmed baking sheet lined with aluminum foil. Roast until thickest part of breast close to bone registers 150 degrees on an instant-read thermometer and joint between thighs and body registers at least 170°F, about 45 minutes, reducing the heat to 450°F if the chicken starts to darken too quickly.

4. Meanwhile, heat remaining tablespoon oil in small saucepan over high heat until shimmering. Add chicken spine 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 water, using wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.

5. Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest five minutes before carving. Serve with hot jus.

Видео How to Cook a Perfect Roast a Chicken (Spatchcock it!) канала J. Kenji López-Alt