Due to having battery problem with my Mac, this is my late post guys! A week ago was my cousin’s birthday, so his sister and I decided to cook a couple of meals. This is one of my favourite meal, which is a whole chicken. This recipe was from Serious Eats, check it out!!!

Ingredients:

  • 1 large free-range chicken 4 to 5 pounds
  • 2 tablespoons of light olive oil or other neutral-flavored oil
  • Kosher salt and ground black pepper
  • 2 tablespoons chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional)
  • 1 medium onion, roughly chopped
  • 1 medium carrot, peeled and roughly chopped
  • 1 medium rib celery, roughly chopped
  • 1 bay leaf
  • 1 cup dry vermouth or sherry (I used sweet/dessert white wine)
  • 1 teaspoon light soy sauce
  • 3 tablespoons unsalted butter
  • 2 teaspoon juice from 1 lemon

Directions:

  1. Place oven rack in upper-middle position and preheat oven to 500F (260C). Using sharp kitchen shears, remove spine from chicken and cut spine into 5 to 6 one-inch-long pieces. Set spine aside. Flatten chicken by placing skin side up on cutting board and applying firm pressure to the breastbone. Transfer to a wire rack set over a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with the centre of a baking sheet and legs are close to the edge.
  2. Drizzle chicken with 1 tablespoon oil. Combine 1 tablespoon kosher salt, and 1/2 teaspoon ground black pepper in a small bowl. Sprinkle all over chicken. Sprinkle chicken with herbs, if using. Rub chicken to distribute seasoning evenly all over the skin.
  3. Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes, reducing heat to 450°F (232°C) if chicken starts to darken too quickly.
  4. Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over high heat until shimmering. Add chicken spine and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup water, using a wooden spoon to scrape up any browned bits from bottom of the pan. Reduce heat to maintain a simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup remains about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.
  5. Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus.

It turns out to be super delicious! even the breast are juicy! For more recipe check their website!