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!!!
- 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
- 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.
- 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.
- 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.
- 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.
- 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!