Wednesday, October 27, 2010

Butterflied Chicken roast

Butterflying the chicken is a process of cutting, splitting and flattening the chicken. This process of cutting the chicken allows to roast faster and evenly without losing any of the delicious flavors.

1 whole chicken, 3 - 4 lbs.
Butter or oil - 1 tbsp
Fresh herb - 1 tbsp tarragon, rosemary, tyme
Salt and pepper
Paprika - 1/4 tsp
Lemon juice - 1 tbsp

Butterflying the chicken:

The butterflying process is easy to do and takes only a few minutes and a sturdy scissors. Place the chicken breast side down, tail towards you, begin at one side of the tail and cut through skin, meat and bones to the neck end. Repeat on the other side of the tail. Lift out the backbone and save it for stock. Turn chicken over, laid out flat, and press down on breast to flatten it.


1. Take the chicken trim off any lumps of fat ; rinse and pat dry. Rub with salt, pepper, oil, lemon juice paprika and herbs.

2. Pierce the chicken all over with fork, so the juices, herbs and spices enter the pieces.

3. Preheat oven to 450 deg F.,with oven rack slightly below center.

4. Oil a rimmed baking tray large enough to hold the flattened chicken. Scatter herb sprigs over the sheet.  (Option: add some chopped onions, carrots, celery, potato wedges).

5. Take the chicken and arrange it cut-side down; breast side up, flattened on the bed of herbs. Brush additional Salt, pepper, paprika and oil on the skin if required.

6. Roast the chicken for about 45 mins, or until golden brown and an instant-read thermometer registers 160 - 165 in the thigh.

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