Saturday, September 26, 2009

Butterfly chicken

The only recipes I like to follow precisely are by Alton Brown. He's someone who actually tweaks his recipes scientifically. This is Alton's butterflied chicken.

Kosher chickens are pre-brined so they are flavorful and juicy. Plus, if you live in a Jew-less place like I do, kosher meat goes on sale often because they can't sell this stuff! $0.99/lb for kosher meat is a steal.

I guess the only different thing about roasting a chicken in this fashion is the butterflying. You basically yank out the keel bone by dividing the breast meat and dislocating the clavicles. Alton calls for broiling, but I wanted my veggies to soften up properly and I didn't want to babysit it. This took about an hour at 400 degrees.

Those dark spots under the skin are peppercorns. Alton wanted me to make a garlic lemon pepper paste, but I didn't have a mortar and pestle, so it's super rough. Next time I would just use ground pepper.

1 comment:

  1. Is it easier for a med student to butterfly a chicken I wonder? I found it sort of challenging, but you make it sound so easy!