16 November 2011

Flat Roasted Chicken

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In my kitchen adventures, I had yet to roast an entire chicken.  I've always been a boneless, skinless type of girl, but I've been embracing my meat eating ways and decided it was about time I do a little butchering.  


True, this is a a real life, no hiding in the dark approach to preparing meat.  But with free range, organic chicken and you as the butcher, it is much more humane(and delicious) than eating one of those prepackaged "chicken" cutlets.  


Don't be afraid... own your meat eating habits, if you have them.  If you don't, look away... because we are about to remove the backbone of this little pal.  


mmm buttery



Doesn't this look worth it?  Serve it up with roasted potatoes and greens.  

Recipe for Flat Roasted Chicken (adapted from Martha Stewart)
3-4 lb Whole Chicken
1/2 cup unsalted butter
3 cloves of garlic, smashed
2 lemons, halved
salt and pepper, to taste

Preheat oven to 400F

With kitchen shears, remove backbone.  Melt butter in dutch oven on stove and lay the chicken in the pan skin side down.  After about three minutes, flip the chicken over, add garlic, and put in the preheated oven.  Let roast for 45 minutes, or until internal temperature reaches 165F.  Remove and let sit 20 minutes before squeezing lemons on top.  Deconstruct chicken and serve with lemon halves, roasted potatoes, or anything else that strikes your fancy.



1 comment:

  1. Oh Yum! This looks fantastic. Butter, lemony chicken is the best and I love how you flat roasted it. I've never tried that before. Thanks for sharing and happy holidays!

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