![Roasted Chicken & Vegetables](http://farm4.static.flickr.com/3038/2444900596_956161cc14.jpg)
Its just so comforting, we make it as our nice Sunday dinner quite often. Its almost always the dish I ask for when Matt offers to make me whatever I want for dinner. We've tried a few different methods of roasting a chicken; just putting it on a roasting rack & letting it go, making a tinfoil stand & turning it on its side, etc... Then we saw Alton Brown spatchcock a chicken on Good Eats & Matt decided to try that. Wow, a juicy perfectly cooked chicken with just a little preroasting prep. Cutting the bird to lie flat allows it to cook evenly, not drying out the white meat while cooking the dark. I know some people are intimidated by boning their own chicken but follow along & you'll see how easy it is...
You'll need a cutting board, good sharp knife & poultry shears.
![Spatchcocking a chicken](http://farm4.static.flickr.com/3079/2444063191_c7a7efd0b7_m.jpg)
Using the poultry shears cut along either side of the backbone removing it completely.
![Spatchcocking a chicken](http://farm4.static.flickr.com/3116/2444064163_db9b4384ca_m.jpg)
Turn the chicken over & lay it out. Press into the middle to break the wishbone.
![Spatchcocking a chicken](http://farm3.static.flickr.com/2026/2444892442_51b3f20b52_m.jpg)
Flip the chicken over again & cut the membrane holding the meat to the keel bone.
![Spatchcocking a chicken](http://farm3.static.flickr.com/2231/2444066111_1d46420d6b_m.jpg)
Slide your thumbs up both sides of the keel bone to loosen the meat from it.
![Spatchcocking a chicken](http://farm3.static.flickr.com/2340/2444894448_862521cdd7_m.jpg)
![Spatchcocking a chicken](http://farm3.static.flickr.com/2164/2444068059_b5abb1a684_m.jpg)
Use your poultry shears to cut the end of the keel bone from the chicken & remove it. Save the bones you removed to make stock!
![#117 - Spatchcocking a chicken](http://farm3.static.flickr.com/2081/2444069287_71b5701dd1_m.jpg)
And you have a beautifully spatchcocked chicken ready to prepare how you wish. We roast it in the oven but it would be great on the grill too. Here's how we prepared this one.
![Roasting the chicken](http://farm4.static.flickr.com/3207/2444897772_48e2a2f126_m.jpg)
We put some chopped garlic & fresh thyme under the skin. We also salted both sides of the chicken. Rub a little olive oil on the skin side of the chicken.
![Roasting the chicken](http://farm3.static.flickr.com/2051/2444898664_2df2d485a0_m.jpg)
In our roasting pan we created a bed of vegetables, this time we used carrots, yukon gold potatoes & cauliflower. Lightly coat the vegetables with oil olive. Place the chicken skin side up on the vegetables.
![Roasting the chicken](http://farm4.static.flickr.com/3093/2444899538_1912627aa7_m.jpg)
Roast the chicken & vegetables at 425 for about 10 minutes per pound. Check for doneness with a thermometer. Remove the chicken from the roasting pan & let it sit for about 5 minutes before carving. Serve with the wonderfully caramelized vegetables.
1 comment:
This was soooo easy - don't be intimidated!
Kat, your instructions are super easy to follow. Thanks so much!!
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