Meanwhile, place skillet back on stovetop over low heat. Add white wine and chicken stock and bring to a simmer, stirring occasionally until jus is reduced by about half and thickened. Pour jus over chicken before serving.
The last few weeks have been a bit of a blurry mess for me. Work seems to keep taking over and every time I think things are going to get quieter, something else comes up. Its made for an interesting and rather hectic fall and it doesn’t look to calm down anytime soon.
But everytime I’ve had a chance to breathe — and in my world that also means a chance to cook — I’ve found myself making a roast chicken. The September issue of Bon Appetit featured a roast chicken on the cover and the damn thing continues to inspire me each and every time I look at it. The beauty of this particular roast chicken is how quickly it can be prepared.
The method is called “spatchcocking,” and yes I realize how unsavory that sounds but in reality is savorily awesome!! Essentially, you’re going to ask your butcher to cut the backbone out of a whole chicken for you. My recommendation is to go to a local butcher or a Whole Foods store if you have one and just ask at the butcher counter. At my Whole Foods it literally takes them under a minute to do this. Just say: “I’d like to buy a whole chicken about 3.5 pounds, and can you please cut out the backbone for me?” (If desired, bat eyelashes and smile sweetly).
As a result you’ll have a chicken thats basically split in half, which means it cooks much faster. When you get it home you rub it in a marinade of lemon juice, olive oil, garlic, salt and pepper and stick in the fridge for a couple of hours or up to overnight. Then, stick it skin-side down in a hot, cast-iron pan for 7 or 8 minutes. Then into the oven for about 45 minutes. The result is moist, juicy delicious roast chicken in about half the time it would normally take, with crispy, delicious browned skin and moist deliciousness inside. If you can get beyond asking the butcher to customize your chicken you will be super happy with the results.
Next up this week, the brussel sprout and butternut squash mixture we enjoyed alongside. Sounds strange but tastes clutch. Beyond that, I might be a little MIA again. My dear friend Somer has had a family tradegy so I may have one more trip to take this month. Keep her in your prayers and I’ll be back when I can. I miss you all…and your blogs!
Spatchcocked Roast Chicken
3.5 pound whole chicken, with the backbone removed
juice from 1/2 a lemon
1 tbs. extra virgin olive oil
2 cloves garlic, sliced or crushed
1 sprig rosemary, chopped
salt and pepper
1 tbs. extra virgin olive oil
Juice from remaining lemon half
3-4 springs fresh parsley, chopped
1 tsp. red pepper flakes
1/2 cup dry white wine
1/2 cup chicken stock
Cast iron pot or pan, or a regular brick wrapped in foil
Rub chicken with lemon juice from half a lemon, tablespoon olive oil, garlic, rosemary, salt and pepper. Seal in a plastic bag and place in the refriderator for at least 2 hours and up to overnight.
Preheat oven to 400 degrees F. Heat tablespoon olive oil in a large, ovenproof skillet. Lay chicken out flat and place, skin-side down in the hot skillet. Leave on heat without moving for 7 – 8 minutes. Then place cast iron pot, pan or foil-wrapped brick on top of chicken to add weight and place in the oven for 25 minutes. After 25 minutes flip chicken over carefully and replace brick. Place back in oven for 10 to 15 minutes more, until meat thermometer reads 165 degrees F. Remove from oven and place on a platter tented with foil to rest for 10 minutes. Sprinkle chicken with lemon juice from second half of lemon, chopped parsley and red pepper flakes.