Ingredients: |
Ingredients: 1 1/2 tsp. black peppercorns
4 garlic cloves, minced
1/2 tsp kosher salt
Extra virgin olive oil
onions, carrots and celery cut into 3-4" pieces
2 sprigs thyme
1 lemon, zested
1 cup red wine
8 oz chicken stock
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Directions: |
Directions:Position the oven rack 8 inches from the broiler and turn on high.
Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt and work well. Add lemon zest and work until you can just smell lemon. Add just enough olive oil to form a paste.
Place onion, carrot and celery pieces into a deep roasting pan*.
Place chicken on a plastic cutting board, breast side down. Using kitchen shears, cut ribs down both sides of the back bone, then remove. Open chicken like a book and remove the keel bone by slicing through the thin membrane covering it, then placing two fingers underneath the bone and levering it out. Turn chicken breast side up and spread out like a butterfly. Loosen the skin at the neck and edges of thighs. Evenly distribute the garlic mixture under the skin, saving 2 tsp. for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on the bone side of chicken as well.
Arrange bird in the roasting pan, breast up, atop the veggies.
Place pan in oven and leave door ajar. Check bird in 10 minutes. When skin is dark mahogany, flip bird (use paper towel to hold by drumsticks). Cook additional 12-15 minutes or until internal temperature is 165º and juices run clear.
Siphon off fat and make jus using pan drippings, red wine (deglaze pan with wine), chicken stock, thyme and remaining garlic mixture. Strain. Spoon over quartered chicken to serve. |
This recipe for Broiled, Butterflied Chicken is from