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Categories:Viewed: 27 - Published at: 2 years ago
Ingredients
- A 2 1/2-to-3-pound broiler-fryer chicken, butterflied
- 2 tablespoons melted butter blended with 2 teaspoons vegetable oil
- Salt and freshly ground pepper
- 1/2 teaspoons dried thyme or an herb mixture
- 1 tablespoon minced shallot or scallion
- 1/2 cup chicken broth and/or dry white wine or vermouth
- 1 to 2 tablespoons butter, for enrichment
Method
- To Butterfly a Chicken: With heavy shears or a cleaver, cut down close to the backbone on each side, and remove the bone.
- Spread the chicken open, skin side up, and pound on the breast with your fist to flatten the chicken.
- Cut off and discard the little nubbins at the wing elbows, and fold the wings akimbo.
- To hold the legs in place, make 1/2-inch slits in the skin on each side of the lower breast and tuck the drumstick ends through the slits.
- Preheat the broiler to high.
- Brush the chicken all over with butter and oil and arrange it skin side down in a shallow pan.
- Set it under the broiler so the chicken surface is about 6 inches from the heat source.
- Let broil for about 5 minutes, then baste rapidly with the butter and oil, and continue for another 5 minutes.
- The surface should be browning nicely; if not, adjust the heat or the distance of chicken from broiler.
- Baste again, this time with the juices accumulated in the pan, and broil another 5 minutes.
- Then season with salt and pepper, turn the chicken skin side up, and season the surface.
- Continue broiling and basting with the pan juices every 5 minutes for another 10 to 15 minutes, until the chicken is done (see Notes).
- Remove the chicken to a carving board and let it rest for 5 minutes.
- Meanwhile, make the deglazing sauce by first spooning cooking fat off the juices in the pan.
- Then stir the shallot into the pan and simmer for a minute or so on top of the stove, until the juices are syrupy.
- Swirl in the enrichment butter, pour over the chicken, and serve.
