Butterfly Roast Chicken2012-12-03
- Serves: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
- 3 Pound Chicken, butterflied
- 1 Tablespoon Kosher Salt
- 1 Teaspoon Herbes de Provence
- 1 Teaspoon Red Tabasco Sauce
- 2 Tablespoons Olive Oil
- 1 Tablespoon Soy Sauce
- 2 Tablespoons Dry Wine
- 2 Tablespoons Dijon Mustard
- 2 Cloves Garlic, minced
Do this day before serving. Cut alongside the backbone of the chicken on both sides and remove the backbone. Split it open, press on the chicken with your hands to flatten it. Cut halfway through both sides of the joints connecting the thigh and drumsticks and the joints of the shoulder under the wings, using a very sharp knife. Cut off the tips of the wings and the legs (like the ankle bones). Or ask your butcher to do it for you.
Wipe the chicken with paper towel on both sides, be sure to remove the kidneys and that the chicken is dry as possible and clean. Sprinkle both sides with kosher salt, place it skin side up in a plate the put it into the refrigerator uncovered overnight.
The next morning make the marinade in a small bowl, using the herbs de Provence, Tabasco sauce, olive oil, soy sauce, dry wine, Dijon mustard and minced garlic, mix well. Brush 1/2 the mixture on the under side of the bird, put the chicken marinated side down in a large fry pan that is oven proof, put the rest of the marinade over the chicken evenly. Place the chicken uncovered in the refrigerator until you ready to cook it.
Preheat the oven to 450 degrees. Cook the chicken for about 10 minutes on top of the stove, over medium high heat, then place the skillet into the oven and roast for about 30 minutes. It should be very brown and 170 degrees F temperature at the thigh.
Let the chicken rest on the counter, then cut into 6 to 8 pieces, using poultry shears, serve with a bit of the sauce and enjoy!