Butterflied Asian Chicken Recipes

BUTTERFLIED KOREAN CHICKEN

Steps:

• Preheat your oven to 450 degrees (425 convection).
• Butterfly the chicken by placing it on a cutting board, breast side down, and cutting along each side of its backbone with kitchen shears. Reserve the backbone for stock.
• Turn the chicken over and press down against the breasts with the palms of your hands until you hear it crack. The chicken should lie flat along the cutting board.
• Mix the ingredients for the rub together in a small prep bowl. Rub the spice mixture all over your butterflied chicken. Place it breast side up in a cast iron skillet or other roasting pan. Place in preheated oven.
• Add the ingredients for the glaze to the bowl of a blender or food processor. I like my personal blender for this task.
• After 15-20 minutes, begin brushing the chicken with the glaze every 10 minutes or so. Use a baster to baste with pan juices as they accumulate.
• Roast the chicken until the breast reaches 165 degrees. (Cooking time will vary according to how cold the chicken was at the start, its size, and whether you use standard or convection roast. Typically, a smallish chicken will take about 40 minutes, and a large one about 60 minutes.)
• Remove from the oven and allow to rest about 15 minutes. Carve and garnish with sesame seeds.
• Enjoy!

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
• Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
• Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

BUTTERFLIED CHICKEN

Steps:

• Position the oven rack 8 inches from the flame/coil and turn broiler to high.
• Crack peppercorns with a mortar and pestle until coarsely ground.
• Add garlic and salt and work well.
• Add lemon zest and just enough oil to form a paste.
• Cut vegetables into pieces and place in a deep roasting pan.
• Place chicken on a plastic cutting board breast-side down.
• Using kitchen shears, cut ribs down one side of back bone and then the other and remove.
• Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out.
• Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you.
• Loosen the skin at the neck and the edges of the thighs.
• Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus.
• Drizzle the skin with oil and rub in, being sure to cover the bird evenly.
• Drizzle oil on bone side of chicken as well.
• Arrange bird in roasting pan, breast up, atop vegetables.
• Place pan in oven being sure to leave the oven door ajar.
• Check bird in 10 minutes.
• If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up.
• Cook 12-15 minutes or until the internal temperature reaches 165 degrees.
• Juices must run clear.
• Remove and place chicken into a deep bowl and cover loosely with foil.
• Tilt pan so that any fat will pool at corner.
• Siphon this off with a bulb baster.
• (This fat is great in vinaigrettes).
• Set pan over 2 burners set on high.
• Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs.
• Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus.
• Strain out vegetables and discard.
• Slice chicken onto plates or serve in quarters.
• Sauce lightly with jus and serve.