This article is about spatchcocking a chicken, which means cutting it down the back (leaving the attached meat and bones intact) and flattening it. The chicken is then rubbed with butter, seasoned with thick sea salt, and placed on a bread platform to absorb the simplest and fastest chicken juice without waste. While it is still hot, fresh herbs are sprinkled on top and some lemon juice is squeezed to create a basically homemade fresh sauce. This recipe is from Martha Stewart Living, October 2013, and takes 1 hour and 25 minutes to prepare, serving 4 to 6 people. The ingredients include 1 whole chicken (3 1/2 to 4 pounds), 3 tablespoons unsalted butter at room temperature, 1 1/2 teaspoons thick sea salt, 6 slices of country bread (about 1/2 a loaf), 3/4 inch thick, 1 cup fresh Thai or regular basil leaves, 1 cup fresh mint leaves, and 1 lemon, halved. The directions involve preheating the oven to 425 degrees, cutting the chicken down the back and flattening it, rubbing it with butter and seasoning it with salt, placing it on a bread platform, and baking it until golden brown and the thermometer inserted into the thickest part of the breast (not touching the bone) reaches 160 degrees, for 30 to 35 minutes. The chicken is then rested for 10 minutes, sprinkled with herbs and lemon juice, sliced, and served with the bread and pan juices. Variations include adding chili powder and garlic salt, and using sliced potatoes instead of bread.
Nicolas
27.04.2023 @ 09:27
This article is about spatchcocking a chicken, which means cutting it down the back (leaving the attached meat and bones intact) and flattening it. The chicken is then rubbed with butter, seasoned with thick sea salt, and placed on a bread platform to absorb the simplest and fastest chicken juice without waste. While it is still hot, fresh herbs are sprinkled on top and some lemon juice is squeezed to create a basically homemade fresh sauce. This recipe is from Martha Stewart Living, October 2013, and takes 1 hour and 25 minutes to prepare, serving 4 to 6 people. The ingredients include 1 whole chicken (3 1/2 to 4 pounds), 3 tablespoons unsalted butter at room temperature, 1 1/2 teaspoons thick sea salt, 6 slices of country bread (about 1/2 a loaf), 3/4 inch thick, 1 cup fresh Thai or regular basil leaves, 1 cup fresh mint leaves, and 1 lemon, halved. The directions involve preheating the oven to 425 degrees, cutting the chicken down the back and flattening it, rubbing it with butter and seasoning it with salt, placing it on a bread platform, and baking it until golden brown and the thermometer inserted into the thickest part of the breast (not touching the bone) reaches 160 degrees, for 30 to 35 minutes. The chicken is then rested for 10 minutes, sprinkled with herbs and lemon juice, sliced, and served with the bread and pan juices. Variations include adding chili powder and garlic salt, and using sliced potatoes instead of bread.