Butterfly Chicken Recipes

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 WITH THYME, LEMON AND GARLIC

Steps:

• Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
• Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
• Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.

NIF'S BUTTERFLIED GRILLED WHOLE CHICKEN

Steps:

• Heat both sides of barbeque to high heat. While it is heating up, prepare chicken:.
• Place whole chicken on a baking sheet, breast side down. With kitchen shears, cut down each side of back bone and discard. Rinse chicken with cool water and place back on baking sheet, again breast side down.
• Sprinkle your desired amount of rub on the inside of the chicken and massage into the meat. Flip over, press the chicken down if it's not laying flat, and repeat the rub. Make sure you have coated the whole chicken.
• On BBQ, turn one side of grill off. Place chicken on the turned off side, breast side down. By doing that, you will get beautiful grill marks without the flare-ups and it will cook in indirect heat. BBQ for 15 minutes.
• Flip over in same area on grill and cook for another 25 minutes or until internal temperature reaches 180°F.
• Remove from grill onto a clean baking sheet or plate. Tent with tin foil for at least 10 minutes before cutting up chicken.

FAMOUS BUTTER CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
• Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
• Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

HOW TO BUTTERFLY A CHICKEN

Steps:

• Place the chicken on your cutting board. The chicken should be breast-side down, with the backbone facing up.
• Cut along both sides of the backbone. Start on one side at the bottom cavity and cut a straight path to the top cavity. Make the same cut on the other side of the backbone. Stay as close to the backbone as possible. The closer the cut is to the backbone, the less meat you'll lose. Use sharp, durable kitchen shears. Sawing the backbone away with a knife will be much more difficult and may increase your chances of accidentally getting cut.
• Remove the backbone. You should be able to lift the backbone out using your fingers and without needing to do any additional cutting. Freeze the backbone, if desired. Chicken backbones can be used to create stock or soup.
• Flip the chicken over. The bird should now be breast-side up, with the opened back facing your cutting board.
• Flatten the bird. Press down on the wing and leg joints using the heels of your hands. Use your body weight to apply as much pressure as possible.

BUTTERFLIED CHICKEN

Steps:

• Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
• Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
• Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
• Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

CRISPY BUTTERFLY CHICKEN

Steps:

• Butterfly the Chicken: Over the sink, remove the giblets from the chicken, if there are any (they are usually tucked into the cavity). Reserve all but the liver. (Discard the liver or reserve it for another use.) Hold the chicken over the drain and let any juices run out. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Season the chicken: Presalt the chicken, if you like and season with black pepper. If not presalting, season the chicken generously all over with salt and black pepper just before roasting. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Heat the oven: Position a rack in the center of the oven and heat to 450 degrees (425 degrees convection). Let the chicken sit at room temperature for about 40 minutes while the oven heats. (This is less time than for a whole chicken because the butterflied bird warms up faster.) Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Roast the chicken: Put the backbone and the reserved giblets on a heavy-duty rimmed baking sheet or ill a shallow roasting pan large enough to hold the bird without crowding or leaving too much space around it (about 10 by 15 inches). Set a flat roasting rack over them and lay the chicken on the rack, breast side up. (If you don't have a flat roasting rack, place the chicken directly on the baking sheet with the backbone and giblets around the edges.) Roast. If the drippings seem to be getting too dark or start to scorch during roasting, pour about ½ cup of water into the pan. Continue roasting until the skin is crisp and well browned in spots, the juices run almost clear when you prick the breast, and an instant-read thermometer inserted in the thigh (without touching bone) registers 170 degrees, about 50 minutes. Transfer the chicken to a cutting board (preferably one with a trough to collect juices) to rest for 10 to 20 minutes. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Make a quick pan sauce if you like: Pour any juices from the pan into a small saucepan, discarding the backbone and giblets. (If a lot of browned bits are stuck to the roasting pan, add the wine or vermouth to the pan and scrape with a wooden spoon to dislodge. If they still won't come up, heat the roasting pan over medium heat to dissolve the drippings.) Bring the juices in the saucepan to a boil, whisking. Taste the sauce; if it tastes a little flat, add a few drops of lemon juice and season to taste with salt and pepper. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• To Make the Romesco Sauce:
• Heat the Oven: Position racks in the lower and upper thirds of the oven and heat to 375 degrees (350 degrees convection Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Roast the vegetables: Line a rimmed baking sheet with parchment paper. Put the garlic, peppers, and tomatoes on the baking sheet and drizzle with 1½ teaspoons olive oil. Season lightly with salt and toss to coat. Slide the vegetables onto the top rack and roast, turning them with tongs once or twice during roasting, until the vegetables have dark spots on them, the tomatoes have split, and the peppers have begun to collapse, 40 to 45 minutes. Transfer the peppers to a bowl and cover tightly with plastic wrap to steam until cool enough to handle, about 30 minutes. Let the garlic and tomatoes cool on the baking sheet. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Meanwhile toast the bread and almonds: Drizzle the bread slices on all sides with about 1½ teaspoons olive oil and place directly on the top oven rack to toast until golden and crisp, about 10 minutes. Spread the almonds on a small rimmed baking sheet and place on the lower rack to toast until lightly browned and fragrant, about 10 minutes. Let the bread and nuts cool. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Peel and seed the peppers: Working over a bowl to catch any juices, peel the skin from the peppers. (Resist rinsing them, as that will wash away some flavor.) Once peeled, gently tear the stem and core away from the flesh of each pepper and discard the stem and seeds. (Don't obsess over removing every last seed and/or charred bit.) Drop the peppers into the bowl of a food processor. Add any collected juices, straining the juices if necessary to remove seeds or skin. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Puree the sauce: Break the toasted bread into bite-sized pieces and add it to the food processor. Slide the garlic cloves out of their skins and add them. Pinch off the tomato skins and add the tomatoes to the food processor too. Add the almonds, vinegar, piménton, red pepper flakes, and ¾ teaspoon salt. Pulse to a coarse puree. With the machine running, add the remaining ¼ cup olive oil; process just long enough to incorporate the oil, as overprocessing can turn the sauce bitter. Season to taste with salt. Don't be shy with the salt-this sauce should be bold. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Serve or store: Serve warm or at room temperature. The sauce will keep, covered tightly in the refrigerator, for at least a week. Reheat it gently in a saucepan or let come to room temperature before serving. Taste before serving, as refrigeration can mute the flavors. If it tastes at all bland, add a splash of sherry vinegar and a pinch of salt Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99