Roast Spatchcocked Citron Kylling
Teknikken til spatchcocking kræver opdeling og fladning af kyllingen. Det udsætter mere hud, som virkelig springer op ved høje temperaturer. Se vores trinvise vejledning til at spackcocking en kylling, og brug derefter denne opskrift til at sammensætte to andre lækre måltider: Kylling-og-Risesuppe og Escarolesalat med Lardons og Poached Eggs.
Kilde: Martha Stewart Living, januar 2013
Samlet tid
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portioner
Reece
26.04.2023 @ 20:42
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
The technique of spatchcocking requires dividing and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken, and then use this recipe to put together two other delicious meals: Chicken-and-Rice Soup and Escarole Salad with Lardons and Poached Eggs. Source: Martha Stewart Living, January 2013 1 hour 20 minutes 20 minutes 4 Total time Prep Servings Ingredients 1 whole 4-pound chicken 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided Kosher salt and freshly ground pepper 2 lemons, thinly sliced, divided 6 small shallots (6 ounces), peeled and quartered lengthwise Directions 1. Preheat oven to 425 degrees. Place chicken, breast-side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with a kitchen shears. Flip chicken; cut along other side. Discard backbone or save for stock. Flip chicken, and open like a book. Press down lightly on breastbone to flatten. 2. Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in center of a rimmed baking sheet slightly larger than chickens size, and lay half of lemon slices in a single layer on top of oil. Place chicken, skin-side up, on lemons. Starting at breasts neck end, carefully loosen skin of meat and breast meat with fingers. Slide remaining lemon slices under skin in a single layer. 3. Roast chicken 20 minutes. Toss shallots with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken, until a thermometer inserted into thickest part of breast registers 165 degrees, 25 to 30 minutes more. 4. Transfer chicken to a cutting board, and let rest for 10 minutes. Cut chicken into 8 pieces, and serve with roasted lemons, shallots, and pan juices. If using chicken for soup and salad, let chicken cool completely. Remove and discard skin, lemon under skin, and bones, and shred meat into bite-size pieces. Chicken, roasted lemons, shallots, and pan juices can be refrigerated for up