about 29oz of veggie broth (2 cans)
1/3 cup kosher salt
1/3 cup brown sugar
1/4 tsp ground pepper
1/8 tsp ground ginger
1/8 tsp ground allspice
combine and bring to a boil to dissolve the salt & sugar. Then cool with ice. Once the brine is cold, pour over your 5lb (aprox) cleaned roasting chicken and let the brine do it's job for at least 2 hours.
discard the brine
using kitchen sheers remove the back bone from the bird (save this in the freezer for chicken broth later) and crack the breast bone so that you can lay the bird out flat on your roasting pan.
Then I used Alton's recipe as a guide
Broiled, Butterflied ChickenRecipe courtesy of Alton Brown
- Prep Time: 30 min
- Cook Time:30 min
- Serves: 4 to 6 servings (we're getting a lot more servings out of this!)
- 1 1/2 teaspoons black peppercorns (I used about a tsp of ground pepper)
- 4 garlic cloves, minced (I used about a tsp of garlic salt)
- 1/2 teaspoon kosher salt (omitted due to garlic salt above)
- 1 lemon, zested (about a TBSP of lemon juice)
- Extra virgin olive oil (canola oil)
- Onions, carrots and celery cut into 3 to 4-inch pieces (omitted)
- 3 to 4-pound broiler/fryer chicken (oh, my bird was bigger!)
- 1 cup red wine (omitted)
- 8 ounces chicken stock (omitted)
- 2 to 3 sprigs thyme (omitted)
- Canola oil
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.
note: all that oil so close to your broiler is going to make a lot of smoke! make sure you ventilate your kitchen well unless you like a smoky house.
I didn't make the sauce, the chicken has enough flavor from the brine that it doesn't need it.
I made this on Wednesday. Thursday we had it again...and now tonight I'm taking what's left and making the chicken & rice recipe below.