Butterflied Chicken Food

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GRILLED BUTTERFLIED CHICKEN



Grilled Butterflied Chicken image

Provided by Food Network

Time 1h5m

Yield 4 to 8 servings

Number Of Ingredients 3

One 3- to 4-pound whole chicken, innards removed
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper

Steps:

  • Prepare a grill for high heat. Wrap 2 bricks with foil.
  • Remove the backbone of the chicken with kitchen shears. Place the chicken skin-side up and flatten the breastbone by pressing down hard with your hands or a cast-iron pan. Brush the chicken all over with oil, and sprinkle with salt and pepper.
  • Place the chicken on the grill skin-side down. Place the prepared bricks on top to keep the chicken flat. Cook, covered, for 30 minutes. Flip the chicken and cook, covered, until an instant-read thermometer registers 165 degrees in the thickest part of the thigh, 15 to 30 minutes more.

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY



Butterflied Roast Chicken with Lemon and Rosemary image

Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.

Provided by foodelicious

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 6

1 tablespoon olive oil, or as needed
1 (3 pound) whole chicken, backbone removed
kosher salt and ground black pepper to taste
1 lemon, sliced into rounds
4 sprigs fresh rosemary
½ cup white wine

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.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g

BUTTERFLIED CHICKEN WITH LEMON, GARLIC AND BASIL



Butterflied Chicken with Lemon, Garlic and Basil image

Provided by Bobby Flay

Time 2h40m

Yield 8 servings

Number Of Ingredients 7

1 cup olive oil
8 cloves garlic, coarsely chopped
1/2 cup fresh lemon juice (2 to 3 lemons)
4 chickens (2 1/2 pounds each) butterflied (see Note)
8 lemon slices
32 basil leaves
Kosher salt and freshly ground pepper

Steps:

  • Mix together the olive oil, garlic and lemon juice in a large shallow pan or baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to 4 hours. Preheat a gas or charcoal grill to medium high. Remove each chicken from the marinade and shake off any excess (discard the used marinade). Loosen the skin around the breast, and place 1 lemon slice and 4 basil leaves on each breast. Stretch the skin over them, and secure with toothpicks if too loose. Season the chickens with salt and pepper. Grill skin-side down until golden brown, 4 to 5 minutes. Turn over and continue grilling until cooked through, turning occasionally, 15 to 20 minutes. Place on a large serving platter.
  • NOTE: To butterfly a chicken, split it down the backbone with a sharp knife, and open it out flat.

BROILED, BUTTERFLIED CHICKEN



Broiled, Butterflied Chicken image

Provided by Alton Brown

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 teaspoons black peppercorns
4 garlic cloves, minced
1/2 teaspoon kosher salt
1 lemon, zested
Extra virgin olive oil
Onions, carrots and celery cut into 3 to 4-inch pieces
3 to 4-pound broiler/fryer chicken
1 cup red wine
8 ounces chicken stock
2 to 3 sprigs thyme
Canola oil

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 work just until you can smell lemon. Add just enough oil to form a paste.
  • Check out your refrigerator for onions, carrots and celery that are a little past their prime. 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 to 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.

BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC



Butterflied Chicken with Thyme, Lemon and Garlic image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 8

1/2 cup canola oil
2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
2 tablespoons, plus 1 teaspoon finely chopped fresh thyme leaves
2 tablespoons grated lemon zest
1 tablespoon chopped onion
Pinch crushed red pepper flakes
1 (3-pound) whole chicken, butterflied
Salt and freshly ground black pepper

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.

SPATCHCOCKED (BUTTERFLIED) ROAST CHICKEN RECIPE



Spatchcocked (Butterflied) Roast Chicken Recipe image

Spatchcocking (a.k.a. butterflying) a chicken before roasting helps it to cook quickly and evenly, with the crispiest skin around. Here's how.

Provided by J. Kenji López-Alt

Categories     Entree     Mains

Time 1h5m

Yield 6

Number Of Ingredients 14

1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg)
2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided
Kosher salt and freshly ground black pepper (see note)
1 teaspoon (5g) baking powder (optional; see note)
2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional)
1 medium onion, roughly chopped (about 1 cup)
1 medium carrot, peeled and roughly chopped (about 1/2 cup)
1 medium rib celery, roughly chopped (about 1/2 cup)
1 bay leaf
1 cup (240ml) dry vermouth or sherry
1 cup (240ml) water
1 teaspoon (5ml) soy sauce
3 tablespoons (45g) unsalted butter
2 teaspoons (10ml) juice from 1 lemon

Steps:

  • Place oven rack in upper-middle position and preheat oven to 450°F (232°C). Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
  • If using herbs: using your fingers and starting from the neck end and working your way down towards the legs, gently separate chicken skin from the breast and thigh meat; be careful not to tear the skin. Carefully push the herbs under the skin, distributing them as evenly as possible all over the breast and thigh muscle.
  • Combine 1 tablespoon (15g) kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon (5g) baking powder (if using) in a small bowl. Sprinkle all over chicken skin and cavity sides, then return to skin-up position. Drizzle chicken skin with 1 tablespoon (15ml) oil, rubbing to distribute evenly.
  • 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.
  • Meanwhile, heat remaining 1 tablespoon (15ml) oil in a small saucepan over high heat until shimmering. Add chicken backbone 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 (240ml) water, using a wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) 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.

Nutrition Facts : Calories 850 kcal, Carbohydrate 4 g, Cholesterol 281 mg, Fiber 1 g, Protein 83 g, SaturatedFat 16 g, Sodium 1017 mg, Sugar 1 g, Fat 51 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

NIF'S BUTTERFLIED GRILLED WHOLE CHICKEN



Nif's Butterflied Grilled Whole Chicken image

YUM, YUM, YUM! And easy too :). The instructions are easier than they look - I was just being specific. This chicken cooks much quicker than a regular whole chicken because of the method that I use. Only 2 ingredients makes this a quick last minute delicious dish. Adjust the amount of rub used according to your own taste; I use 2 tablespoons total. If you don't have rub, you can just use some salt and pepper. The cooking time may vary slightly as not all barbeques cook at the same temperature. Enjoy!

Provided by Nif_H

Categories     Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 2

1 (3 lb) chicken, whole
2 -4 tablespoons dry rub seasonings (use your favourite, mine just so happens to be Nif's Basic Dry BBQ Rub!)

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.

Nutrition Facts : Calories 731.4, Fat 51.2, SaturatedFat 14.7, Cholesterol 255.2, Sodium 238.1, Protein 63.3

BUTTERFLIED CHICKEN WITH HERBS AND CRACKED OLIVES



Butterflied Chicken with Herbs and Cracked Olives image

Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.

Provided by Alison Carroll

Categories     Bon Appétit     Chicken     Poultry     Dinner     Olive     Herb     Summer     Grill     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 10

2 (3 1/2-4)-pound chickens, backbones removed
Kosher salt, freshly ground pepper
6 garlic cloves, finely grated
1/4 cup Aleppo-style pepper
1/4 cup finely chopped rosemary
1/2 cup olive oil, divided
1 cup Castelvetrano or other green olives, pitted, torn
1/4 cup fresh lemon juice
1/4 cup chopped oregano
1/2 cup chopped parsley, plus leaves for serving

Steps:

  • The night before you plan to grill the chickens, place them on a work surface, breast side up, and open them up against the surface as much as possible. Using your palms, press firmly on breastbone to flatten breast. You may hear a crack. This means you're doing it right. Set chickens, breast side up, on a large rimmed baking sheet. Season generously on both sides with salt and black pepper. Chill, uncovered, at least 8 hours and up to 2 days.
  • Remove chickens from refrigerator and set out on your counter. Combine garlic, Aleppo-style pepper, rosemary, and 1/4 cup oil in a small bowl. Rub chickens all over with mixture and let sit until room temperature, 1-2 hours.Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Set chickens, skin side down, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they color evenly, until skins are lightly browned, 15-20 minutes.Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 20-25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving.Mix olives, lemon juice, oregano, chopped parsley, remaining 1/4 cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves.

BUTTERFLIED CHICKEN



Butterflied Chicken image

Make and share this Butterflied Chicken recipe from Food.com.

Provided by Gay Gilmore

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 teaspoons black peppercorns
4 cloves garlic, minced
1/2 teaspoon kosher salt
1 lemon, zested
extra virgin olive oil
1 onion, cut into 3 to 4-inch pieces
3 carrots, cut into 3 to 4-inch pieces
3 stalks celery, cut into 3 to 4-inch pieces
3 -4 lbs broiler-fryer chickens
1 cup red wine
8 ounces chicken stock
2 -3 sprigs thyme
canola oil

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.

CRISP-SKIN HIGH-ROAST BUTTERFLIED CHICKEN WITH POTATOES



Crisp-Skin High-Roast Butterflied Chicken With Potatoes image

Really tasty and easy to make. ok i forgot to add that i got it off of americas test kitchen. it was my first recipe i posted.

Provided by snilsson

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup kosher salt, for brine (or 1/2 cup table salt)
1/2 cup granulated sugar
1 (3 1/2-4 lb) roasting chickens
2 1/2 lbs russet potatoes, peeled and sliced 1/8 to 1/4-inch thick (4 to 5 medium)
vegetable oil cooking spray (nonstick)
1 1/2 tablespoons olive oil
3/4 teaspoon table salt (for potatoes)
ground black pepper

Steps:

  • Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500°.
  • Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
  • Toss potatoes with 1 tablespoon oil, salt and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
  • Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read internal thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.

BROILED BUTTERFLIED CHICKEN



Broiled Butterflied Chicken image

Rather than broiling a chicken in pieces, which is easy to do but not wildly exciting, and rather than roasting it whole, which takes an hour or more, butterfly your chicken. It cooks in half the time and makes a great presentation.

Yield serves 4

Number Of Ingredients 7

A 2 1/2-to-3-pound broiler-fryer chicken, butterflied
2 Tbs melted butter blended with 2 tsp vegetable oil
Salt and freshly ground pepper
1/2 tsp dried thyme or an herb mixture
1 Tbs minced shallot or scallion
1/2 cup chicken broth and/or dry white wine or vermouth
1 to 2 Tbs butter, for enrichment

Steps:

  • Preheat the broiler to high. Brush the chicken all over with butter and oil and arrange it skin side down in a shallow pan. Set it under the broiler so the chicken surface is about 6 inches from the heat source. Let broil for about 5 minutes, then baste rapidly with the butter and oil, and continue for another 5 minutes. The surface should be browning nicely; if not, adjust the heat or the distance of chicken from broiler. Baste again, this time with the juices accumulated in the pan, and broil another 5 minutes. Then season with salt and pepper, turn the chicken skin side up, and season the surface. Continue broiling and basting with the pan juices every 5 minutes for another 10 to 15 minutes, until the chicken is done (see page 44).
  • Remove the chicken to a carving board and let it rest for 5 minutes. Meanwhile, make the deglazing sauce by first spooning cooking fat off the juices in the pan. Then stir the shallot into the pan and simmer for a minute or so on top of the stove, until the juices are syrupy. Swirl in the enrichment butter, pour over the chicken, and serve.
  • BROIL/ROASTED BUTTERFLIED ROASTING CHICKEN-AND TURKEY. Broil/roasting a big 6-to-7-pound butterflied roaster or capon or a 12-pound turkey takes, again, half the time you'd need if you roasted it whole. Use exactly the same system as for the preceding broiled chicken except that, when you have browned the underside, and given the skin side the beginning of a brown, you then switch from broiling to roasting. Just finish the cooking in the oven-I like to roast mine at 350°F. A 6-to-7-pound bird takes 1 to 1 1/4 hours; a 12-pound turkey, about 2 hours. See the broil/roast times box for more details.
  • DEVILED GAME HENS OR POUSSINS. For 2 birds, serving 4 people. Butterfly the birds and broil as in the master recipe, but give them only 10 minutes per side. Meanwhile, whisk together, to make a mayonnaise-like sauce, 1/3 cup Dijon mustard, a large minced shallot, pinches of dried tarragon or rosemary, drops of Tabasco sauce, and 3 tablespoons of the pan juices. Paint this over the skin sides of the birds, then pat on a layer of fresh white bread crumbs. Baste with the remaining juices. Finish cooking under the broiler.
  • With heavy shears or a cleaver, cut down close to the backbone on each side, and remove the bone. Spread the chicken open, skin side up, and pound on the breast with your fist to flatten the chicken. Cut off and discard the little nubbins at the wing elbows, and fold the wings akimbo. To hold the legs in place, make 1/2-inch slits in the skin on each side of the lower breast and tuck the drumstick ends through the slits.
  • Always allow an additional 20 to 30 minutes, just to be safe.
  • Butterflied Roasting Chickens
  • 4 to 5 pounds / 45 minutes to 1 hour
  • 5 to 6 pounds / 1 to 1 1/4 hours
  • Butterflied Turkeys
  • 8 to 12 pounds / 1 1/2 to 2 hours
  • 12 to 16 pounds / 2 to 2 1/2 hours
  • 16 to 20 pounds / 2 1/2 to 3 hours
  • Whenever bread crumbs are called for, always make your own out of fresh homemade-type bread. Cut off the crusts, slice the bread into 1-inch chunks, and pulse not more than 2 cups at a time in a food processor, or 1 cup at a time in an electric blender. It's useful to make a lot while you are at it and freeze what you don't need.

SWEET GLAZED BUTTERFLIED CHICKEN



Sweet Glazed Butterflied Chicken image

Make and share this Sweet Glazed Butterflied Chicken recipe from Food.com.

Provided by bunny_rabbit

Categories     Whole Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 (5 lb) chicken, spine removed and butterflied
kosher salt
fresh ground black pepper
1/4 cup olive oil
3 tablespoons butter
2 tablespoons grated onions
2 garlic cloves, grated
1/4 cup light brown sugar
1 tablespoon stone ground mustard
1/4 teaspoon hot sauce
2 teaspoons apple cider vinegar

Steps:

  • Preheat the oven to 375 degrees F.
  • Sprinkle the chicken with salt and pepper. Allow to rest on the counter for up to 2 hours to come to room temperature.
  • Heat a large oven-safe pan (such as a cast-iron skillet) over medium-high heat and add the olive oil. Right as the oil begins to smoke, add the chicken, skin side down. Press gently while cooking and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip the bird over so that the skin is on top and place the pan in the oven. Be gentle with the tongs, they could rip the skin; try gripping the legs to flip. Place the pan in the oven and roast about 30 minutes.
  • Meanwhile, in a saucepot on medium heat, add the butter and melt. Add the onions, garlic and allspice, and sprinkle with a pinch of salt and a grind of pepper. Sweat the onions for a few minutes, but do not brown. Add the brown sugar, mustard, hot sauce and vinegar. Cook a bit more to bring the flavors together, and then remove from the heat.
  • When the chicken is around the 140 degree F mark, about 30 minutes in, remove from the oven and brush on the glaze. Return to the oven and continue to cook until an instant-read thermometer reads 165 degrees F, about 15 minutes more. Let the chicken rest 10 minutes before serving. Cut off the legs, and then slice the breast off and cut into portions.

BROWN BUTTER BUTTERFLIED CHICKEN



Brown Butter Butterflied Chicken image

This chicken comes out moist, tender, and with a delicious cripy skin. For this recipe I used a cast iron skillet. Not sure if the results would be the same cooked in other cookware.

Provided by m_peaches07

Categories     Whole Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 whole chicken
1/4 tablespoon salt
1/4 tablespoon onion powder
1/4 tablespoon garlic powder
1/4 tablespoon paprika
1/4 tablespoon black pepper
1/4 tablespoon cajun seasoning
2 tablespoons butter

Steps:

  • To butterfly chicken cut the backbone out on each side. Try to leave chicken intact.
  • Season chicken on both sides including under the skin.
  • Pre-heat cast iron skillet on medium high heat.
  • Place chicken skin side down until skin is crisp.
  • Flip chicken and place in oven on 350 degrees for 30-40 minute.

Nutrition Facts : Calories 388.9, Fat 29.4, SaturatedFat 9.4, Cholesterol 129.5, Sodium 352.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 28.8

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Preheat the oven to 400oF (200oC). Line aluminium foil on a rimmed baking pan. Gently rub olive oil on both sides of the chicken and sprinkle salt and pepper. Place lemon slices and rosemary on the rack and chicken with skin-side up. Roast the chicken for 45-55 minutes, until there is no juice and no pink flesh.
From thefoodxp.com


BUTTERFLIED ROAST CHICKEN ON VEGGIES | PHOTOS & FOOD
preheat oven to 350 ºF. Place all the the veggies in a large roasting pan. Add 2 tbsp olive oil, coarse sea salt, paprika, chili powder, red pepper sauce, lime juice and 1 tsp black pepper. Using clean hands, mix everything inside the roasting pan until the ingredients are all coated. Rub the chickens in the seasoned veggies until coated.
From photosandfood.ca


BUTTERFLIED ROAST CHICKEN - AROUND THE WORLD IN EIGHTY DISHES
A whole roasted chicken brings to mind a manor house dining room boasting flickering taper candles. A Lady hostess bears a dish laded with sparklingly crisp chicken, which is golden brown via sveltely scented olive oil. The guests are clothed in brocade and silk, and a trio spills music from behind a heavy curtain. The fleet of pointers rest in their kennels, and …
From eightydishes.com


HOW TO BUTTERFLY CHICKEN BREASTS | BBC GOOD FOOD
Step one: Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.
From bbcgoodfood.com


OVEN ROASTED BUTTERFLY CHICKEN & VEGGIES - COOK AT HOME MOM
Preheat the grill to medium-high heat, and place the rack about 5 inches from the flame. Lightly brush the grill with oil, then place the seasoned chicken skin side down on the grill and close the cover. Cook for about 10 minutes, or until the skin is starting to crisp and it easily releases from the grill grates.
From cookathomemom.com


ROASTED SPATCHCOCK CHICKEN (BUTTERFLIED CHICKEN) - AHEAD OF THYME
Preheat the oven to 450F. Heat a cast-iron skillet on the stove for 5 minutes over medium high heat (or preheat the iron skillet in the oven for 5 minutes). Once the skillet is sizzling hot, sear the chicken by placing chicken breast side down in the hot skillet for 3-5 minutes, until skin gets a little crispy.
From aheadofthyme.com


BUTTERFLIED CHICKEN - FOOD NETWORK
Preheat the oven to 180°C/350°F/Gas 4. Heat the butter and rapeseed oil in a large frying pan, add the onion mushrooms and cook over a low heat for 2-3 minutes or until soft. Then stir in the cooked turkey, garlic and thyme and cook for a further. Prep Time.
From foodnetwork.co.uk


RECIPE DETAIL PAGE | LCBO
Preheat oven to 425°F (220°F). Line a baking sheet with parchment paper. 4. In a large frying pan, heat butter over medium heat. Add onion and celery. Cook, stirring occasionally, until onions are soft and lightly golden, about 15 minutes. (The celery will still have some bite.)
From lcbo.com


BUTTERFLIED ROAST CHICKEN WITH HERBS THAT YOU WILL LOVE
Season with 2 teaspoons salt and freshly ground pepper. Place the chicken in a roasting pan breast side down. Squeeze over the juice half of the lemon, Spoon a ⅓ of the herb/oil mixture over the chicken and spread evenly and into all crevices. Turn chicken over breast side up. Squeeze over the juice of the remaining lemon half.
From marcellinaincucina.com


GRILLED BUTTERFLIED WHOLE CHICKEN {45 MINUTES} - KITCHEN LAUGHTER
Grill the Butterflied / Spatchcock Chicken. Preheat grill to indirect heat to 325 degrees. For gas grills, turn off the center burners. For Kamado-Style grills, add a plate setter. Combine the melted butter and garlic and brush on the chicken both sides. Place on grill with the skin side down for 15 minutes.
From kitchenlaughter.com


EASY GARLIC BUTTERFLY CHICKEN AND VEGGIES: WHOLE30, PALEO, KETO …
Rub mixture all over entire chicken and under the skin on breasts and thighs. Reserve 1-2 tablespoons of mixture and set aside. Bake chicken for 15 minutes and remove from the oven. Reduce the heat to 400 degrees F. and place potatoes around the chicken. Sprinkle the potatoes with a pinch of salt.
From wholekitchensink.com


SMOKY BUTTERFLIED CHICKEN WITH GARLIC-MAYO TOMATOES AND HERBS …
Grill, covered, breast-side up, over indirect heat until an instant-read thermometer inserted into the thickest part of a thigh registers 165° F, 40 minutes to 1 hour. Meanwhile, combine the mayonnaise and garlic in a small bowl. Spread on the tomatoes. Sprinkle with the herbs and ¼ teaspoon pepper. Serve the tomatoes with the chicken.
From realsimple.com


BUTTERFLIED CHICKEN WITH HONEY AND CITRUS | RICARDO
Oil the grate. Place the chicken flat on the off section of the grill, skin side down. Close the lid. Bake for about 45 minutes. Turn chicken and cook for about 35 minutes or until a thermometer inserted into the thigh, without touching the bone, reads 82 °C (180 °F). Baste the chicken with the marinade a few times while cooking.
From ricardocuisine.com


BUTTERFLIED ROASTED CHICKEN WITH VEGETABLES - A PEACHY PLATE
Instructions. Preheat oven to 300 degrees fahrenheit. Make sure your chicken is completely thawed. Pat dry the inside and outside with a paper towel. Locate the backbone. Using kitchen scissors, cut the right side of the backbone from the tail to neck, following about an inch or so from the center of the back.
From apeachyplate.com


BUTTERFLIED CAST IRON CHICKEN WITH ROASTED VEGGIES
Preheat the oven to 425 degrees. Clean and cut the carrots and celery into 1 inch pieces and the fennel and onions into wedges. Season the veggies with salt.
From gooddishtv.com


BUTTERFLIED ROAST CHICKEN RECIPE » LEELALICIOUS
Cover the top with lemon slices and rosemary sprigs. Turn the oven temperature down to 450°F and roast the butterfly chicken for 30 minutes. Then remove the lemon slices and flip the bird over. Return the lemons and finish roasting …
From leelalicious.com


HOW TO BUTTERFLY A CHICKEN | FOOD NETWORK - YOUTUBE
Butterflied chicken cooks faster and more evenly. Here's how it's done.Subscribe http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook i...
From youtube.com


BEST BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC RECIPES
Directions. 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.
From foodnetwork.ca


HOW TO BUTTERFLY A CHICKEN BREAST | MRFOOD.COM
Slice the food almost completely in half, stopping about 1/4 inch from the opposite side. While slicing, you can hold the chicken breast in place by pressing down on the top of the breast with your free hand. Open the butterflied breast and stuff if desired. The breast will easily open up and you can pat it down to make it flat.
From mrfood.com


NANDOS BUTTERFLY CHICKEN RECIPE - FOOD NEWS
To bake, preheat the oven to 425ºF. Place chicken on a baking pan lined with foil, spray with oil,and place chicken. Bake for 15 minutes, turn over, baste with extra sauce, and continue to bake for another 10 minutes or until chicken is cooked and browned. Serve with extra sauce on …
From foodnewsnews.com


BUTTERFLIED CHICKEN DRUMSTICKS - CHILES AND SMOKE
Preheat grill to medium-high, 400°F for direct cooking. Use a grill with a lid. Remove the chicken from the fridge at least 20 minutes before adding to the grill, allowing them to come to room temp. Place the drumsticks on the grill grates with the skin-side up. Close the lid and allow them to cook for 5-6 minutes.
From chilesandsmoke.com


WEEKNIGHT BUTTERFLIED CHICKEN ON CAST IRON | PHOTOS & FOOD
Preheat the oven to 400 ºF. Place the pan in the oven for around 15 minutes (while you prep. the chicken and rub). In a small bowl, mix together the melted butter, garlic, oregano, salt, pepper and lemon juice. Set aside. Take the chicken out of the fridge and remove all packaging, string and extra fat.
From photosandfood.ca


BUTTERFLIED PERUVIAN CHICKEN DRUMSTICKS | OVER THE FIRE COOKING
Mix together thoroughly, cover and place in the fridge to marinate for at least 4 hours but ideally overnight. The next day, preheat a medium high heat fire (around 350-375F) for direct cooking. In a food processor, add all the ingredients for the Green Sauce and blend until smooth. Set aside until ready to use.
From overthefirecooking.com


BAKED BUTTERFLIED CHICKEN RECIPE - EASY LOW CARB
Butterfly: Remove the backbone (per recipe below) and turn the chicken breast side up. Using the palm of your hand, press down until the breast bone snaps. Fold the wings under. Cook: Season and place it on a prepared baking sheet. Bake until a meat thermometer registers 165° degrees internally.
From easylowcarb.com


SUNDAY DINNER BUTTERFLIED CHICKEN RECIPE - THE WOODEN SKILLET
Preheat oven to 400. Place chicken on parchment lined cookie sheet. Sprinkle with pepper and a little more salt. Bake at 400 for 20 minutes. Reduce to 350 and keep cooking for an additional 40 minutes, basting every 10 minutes with the melted ghee and the drippings. Let rest 5-10 minutes and then serve.
From thewoodenskillet.com


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