Butterflied Roasted Chicken with Quick Jus

Name: Butterflied Roasted Chicken with Quick Jus
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 118 milliliters medium carrot, peeled and roughly chopped (about; 118 milliliters medium stalk celery, roughly chopped (about; 1 large chicken, about 4 to 5 pounds; 237 milliliters dry vermouth or sherry; 4 servings Kosher salt and fresh ground black pepper; 2 teaspoons juice from 1 lemon; 2 Tbsps olive oil; 237 milliliters medium onion, roughly chopped (about; 1 teaspoon soy sauce; 3 Tbsps unsalted butter; 2 teaspoons chopped fresh thyme, rosemary, oregano, marjoram, savory, or a mix (optional)

Watching your figure? This gluten free recipe has 212 calories, 1g of protein, and 16g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Onions & Carrots, Herb Brined Butterflied Roasted Chicken, and Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella.

Instructions

Set oven rack to upper-middle position and preheat oven to 400°F. Using sharp kitchen shears, remove spine from chicken and cut spine into five to six 1-inch long pieces. Set spine aside. Flatten chicken by placing flat skin side up on cutting board and applying firm pressure to breast bone. Rub chicken on all surfaces with 1 tablespoon oil. Season generously with kosher salt and ground black pepper.

Ingredients you will need

Ground Black Pepper

Kosher Salt

Whole Chicken

Bone

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Cutting Board

Oven

Set wire rack in rimmed baking sheet lined with aluminum foil. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Roast until thickest part of breast close to bone registers 150 degrees on an instant-read thermometer and joint between thighs and body registers at least 170°F, 45 minutes to 1 hour

Ingredients you will need

Whole Chicken

Bone

Equipment you will use

Aluminum Foil

Baking Sheet

Kitchen Thermometer

Wire Rack

Meanwhile, heat remaining tablespoon oil in small saucepan over high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add chicken spine and cook, stirring frequently, until well browned, about 3 minutes.

Ingredients you will need

Whole Chicken

Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes.

Ingredients you will need

Carrot

Celery

Onion

Add bay leaf and deglaze with vermouth or sherry and 1 cup water, using 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 remains, about 7 minutes.

Ingredients you will need

Bay Leaves