Cluck Around and Find Out Roast Chicken

Ingredients

• 14 lb whole chicken (spatchcocked, wing tips removed)
• 1 cup unsalted butter (2 sticks, softened)
• garlic (minced)
• shallot (minced)
• rosemary (fresh, chopped)
• thyme (fresh, chopped)
• oregano (fresh, chopped)
• lemon juice (squeezed fresh)
• smoked paprika
• chicken bouillon (powder or paste)
• garlic butter and herb seasoning (generous amount)
• smoked sea salt (to taste)
• olive oil
• 1 onion (chopped for roasting bed)
• 2 stalks celery (chopped for roasting bed)
• 2 carrots (chopped for roasting bed)
• 1 lemon (sliced for roasting bed)
• 4 cup chicken broth (or chicken stock)

Steps

1. 1

   Spatchcock the chicken by removing the backbone. You can save the backbone for stock. Remove the wing tips as well to prevent them from burning.

2. 2

   In a bowl, combine two sticks of softened butter with minced garlic, shallots, rosemary, thyme, and oregano.

3. 3

   Add fresh lemon juice, smoked paprika, chicken bouillon, garlic butter and herb seasoning, smoked sea salt, and olive oil to the butter mixture. Mix until thoroughly combined.

4. 4

   In a roasting pan, create a bed of chopped onion, celery, carrots, and lemon slices.

5. 5

   Place the spatchcocked chicken on top of the vegetables. Apply the herb butter mixture generously all over the chicken, including under the skin and on the legs and wings.

6. 6

   Pour 4 cups of chicken broth or stock into the bottom of the roasting pan.

7. 7

   Preheat the oven to 400°F (200°C). Position the oven rack at the third level from the bottom to ensure the skin doesn't brown too quickly.

8. 8

   Roast the chicken for approximately 55 minutes, or until fully cooked through.

9. 9

   During cooking, use a spoon or baster to baste the chicken with the pan juices.

10. 10

    Once the chicken is done, remove it from the pan. Collect the pan drippings and emulsify them (using a blender or whisking vigorously) to create a smooth sauce.

11. 11

    Pour the emulsified juices over the chicken before serving.

Notes

The author suggests using a 6lb chicken as a great alternative for a small Thanksgiving gathering of about 3 people. Emulsifying the pan juices creates a much richer topping than just pouring the thin drippings over the meat.

Nutrition per serving

• thanksgiving
• roast chicken
• main dish
• holiday
• spatchcock
• poultry