Flat Roast Chicken Food

FLAT ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
• Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
• Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
• Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.

FLATTENED PAN-ROASTED CHICKEN

Steps:

• To prep the chicken:
• On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.
• In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.

FLAT ROASTED CHICKEN WITH TINY POTATOES

Steps:

• Preheat the oven to 450° F.
• Using a sharp pair of kitchen shears, cut out the backbone of the chicken. If you've never done this before, flip the bird so it is breast-side-down and from the neck cavity, cut along one side of the backbone. This is going to take some muscle so be prepared. Then cut along the other side and snip off the backbone. Either discard or freeze it to use for chicken stock at a later time. If you can't bring yourself to try this - though I suggest you do! - have your butcher do this for you.
• Flatten out the chicken and sprinkle both sides liberally with salt and pepper. Lay the bird breast-side-up in the roasting pan. Nestle the potatoes around the outside of the chicken, squeezing them all into the pan and perhaps slightly underneath the chicken if need-be. Drizzle the potatoes with the butter and sprinkle them with salt and pepper.
• Roast the chicken for 40-45 minutes or until the internal temperature of the chicken (when you stick the meat thermometer into the thigh) is 165° F. It's always a good idea to check the temperature of a whole chicken no matter how long you cook it for - they can be tricky sometimes.
• Once the chicken is finished, transfer it from the pan to a carving board. Cut off the chicken pieces and arrange them with the potatoes on a large serving platter. Squeeze a bit of lemon over the chicken and sprinkle with the fresh herbs. Serve hot.

ROASTED FLATTENED CHICKEN

Steps:

• Cut through the whole chicken along the backbone and open it up and give it a good flattening with the palm of your hand.
• Marinate the chicken in the juice of 1 lemon, 1 tsp salt, 1/2 tsp pepper, 1 tbsp herbs du Provence and olive oil.
• Place in pan and cover very tightly with aluminum foil.
• Place in a pre-heated oven to 450 F for 1/2 hr, then uncover and roast at 400 F until juices run clear and it's golden. (You can add some sliced up potatoes and onions for a meal in a pan).
• Allow to rest for 10 minutes before carving. Serve with your favourite vegetables and potatoes!

FLAT ROASTED CHICKEN

Steps:

• First, set the oven to roast at 425 degrees.
• Then, flatten your chicken. It's not as intimidating as it might seem. If you're more of a visual person, I recommend watching this video from Canadian Living.
• Layer on the spices and salt and pepper.
• Then cook in the oven for 25-35 minutes until it's cooked (165) and the skin is crispy.
• You can serve the bird whole or break it down more. I like serving it whole and cutting it at the table - family style.

SPICE RUBBED FLATTENED ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
• Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
• Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
• Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
• Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
• Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.

PORTUGESE FLAT CHICKEN

Steps:

• Use a blender to liquify bottom 7 ingredients and pour over the chicken in a roasting pan.
• Cover with foil and roast for 35 to 40 minutes at 350 degrees.
• Remove from oven, strain liquid and thicken by reduction in pot on top of stove.
• Meanwhile crisp the chicken up on slow open fire or under grill of stove if open fire or under grill of stove if open fire is not available. (Fire is first prize) Baste liberally with thickened sauce before serving.
• Serve with good savory rice, vinaigrette dressed salad, French fries and light, chilled frosty!

FLAT ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
• Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
• Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees, about 45 minutes or so. Transfer chicken to a cutting board and let stand 10 minutes.
• Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.

FLATTENED CHICKEN AND ROASTED POTATOES

Steps:

• 1. Slice the chicken between the breast bone and then flatten.2. Mix together the garlic, ground White Curry, and half the salt. Rub the spices all over the chicken making sure to go under the skin.3. Place the chicken on a large platter. Sprinkle the balance of the coarse salt on the chicken skin, cover with plastic film and refrigerate overnight, time permitting.4. Preheat oven to 425F (220C).5. Pour the oil in a pan large enough to accommodate the chicken. Cut the potatoes in two and place them flat side down in the pan. Add the tomatoes and sprinkle with the ground Meen Masala.6. Put the chicken on top and squeeze the lemon over it. Cut the lemon in four and place the wedges around the chicken. Sprinkle with olive oil.7. Place in the oven. Roast for 20 minutes then lower the oven to 350F (175C) and cook for 1 hour longer or until done.

SPATCHCOCKED (BUTTERFLIED) ROAST CHICKEN RECIPE

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.