Butterflied Chicken

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 teaspoons black peppercorns
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1 lemon, zested
• extra virgin olive oil
• 1 onion, cut into 3 to 4-inch pieces
• 3 carrots, cut into 3 to 4-inch pieces
• 3 stalks celery, cut into 3 to 4-inch pieces
• 3 -4 lbs broiler-fryer chickens
• 1 cup red wine
• 8 ounces chicken stock
• 2 -3 sprigs thyme
• canola oil

Recipe

• 1 position the oven rack 8 inches from the flame/coil and turn broiler to high.
• 2 crack peppercorns with a mortar and pestle until coarsely ground.
• 3 add garlic and salt and work well.
• 4 add lemon zest and just enough oil to form a paste.
• 5 cut vegetables into pieces and place in a deep roasting pan.
• 6 place chicken on a plastic cutting board breast-side down.
• 7 using kitchen shears, cut ribs down one side of back bone and then the other and remove.
• 8 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.
• 9 turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you.
• 10 loosen the skin at the neck and the edges of the thighs.
• 11 evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus.
• 12 drizzle the skin with oil and rub in, being sure to cover the bird evenly.
• 13 drizzle oil on bone side of chicken as well.
• 14 arrange bird in roasting pan, breast up, atop vegetables.
• 15 place pan in oven being sure to leave the oven door ajar.
• 16 check bird in 10 minutes.
• 17 if the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up.
• 18 cook 12-15 minutes or until the internal temperature reaches 165 degrees.
• 19 juices must run clear.
• 20 remove and place chicken into a deep bowl and cover loosely with foil.
• 21 tilt pan so that any fat will pool at corner.
• 22 siphon this off with a bulb baster.
• 23 (this fat is great in vinaigrettes).
• 24 set pan over 2 burners set on high.
• 25 deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs.
• 26 add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus.
• 27 strain out vegetables and discard.
• 28 slice chicken onto plates or serve in quarters.
• 29 sauce lightly with jus and serve.