Flat Roast Chicken recipe | Food | Detroit Free Press | freep.com:
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Flat Roasted chicken / Courtesy of Artisan
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Serves: 6 / Preparation time: 10 minutes
Total time: 1 hour 10 minutes
By cutting the backbone out of the chicken and flattening it, called spatchcock in culinary-speak, it takes less time to cook.
1 whole chicken, 3 to 4 pounds, backbone removed
Coarse salt and freshly ground black pepper
1/4 cup olive oil, divided
2 tablespoons unsalted butter, divided
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, smashed and peeled
Preheat the oven to 400 degrees.
Using kitchen shears, cut along both sides of the backbone to remove. Reserve it for broth. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten it. Pat it dry with paper towel. Salt and pepper generously on both sides.
Heat a large ovenproof (such as cast iron) skillet on high heat. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter. Immediately add the chicken, skin side down. Allow to brown (without moving) for 3 minutes. Turn the chicken over, careful not to break the skin, and transfer the skillet to the oven.
The chicken is done when it is golden brown and cooked through, 40 to 45 minutes. An instant-read thermometer inserted in the thickest part, not touching bone, should read 165 degrees.
Remove the chicken to a cutting board to rest for 10 minutes. Add 1 tablespoon of the lemon juice and the remaining tablespoon of butter to the pan drippings and swirl around. Meanwhile, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons of the lemon juice, the red pepper flakes, garlic and a pinch of salt. Cut the chicken into pieces, drizzle with the fresh lemon sauce and pan sauce, and serve immediately.
From "Mad Hungry: Feeding Men & Boys: Recipes, Strategies & Survival Techniques" by Lucinda Scala Quinn (Artisan, $27.95). Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis based on about 4 ounces chicken without skin.
244 calories (55% from fat), 15 grams fat (4 grams sat. fat), 1 grams carbohydrates, 25 grams protein, 74 mg sodium, 81 mgcholesterol, 0 grams fiber.
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