The best way to roast a whole chicken at home. This video demonstrates how to create a completed roasted chicken dinner including simple, glazed vegetables.
EDIT: This method demonstrated in this video is SpatchCOCKING, not SpatchCOOKING. Sorry for the mistake. For more information, please refer to this episode's show notes: www.stellaculin...
I've cooked and roasted a whole lot of chicken in my day. In fact, it's one of the things that I most commonly cook on my day off. And when it comes to whole roasting chicken, this is my absolute favorite method.
I start the process by removing the chicken's back-bone and butterflying flat, a technique that is often referred to as spatchcocking. The spatchcock process allows for the chicken to roast evenly, and since the skin is exposed as one even layer, it browns and crisps almost flawlessly.
What makes this a great dish however, is the fact that the butterflied chicken is roasted on top of root vegetables and stock. The steam from the stock keeps the chicken moist and tender, and when the chicken is finished roasting, I reduce the liquid until it's almost gone to create a wonderful, chicken infused, glazed vegetable side dish.
Try this method once, and I'm sure it will become a classic in your kitchen.
For more indepth information on why this technique works, please check out our in-depth blog post found at: www.stellaculin...
Негізгі бет Chicken Recipe - Spatchcocked Chicken with Glazed Vegetables
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