What size chicken (butterflied) should we get and how long does it take to roast in the oven?
Image by Marji Beach
Between 8.9-9.3 billion of these birds are killed in the US alone each year. They are only 6-weeks-old. They are even exempt from one of two federal laws protecting farmed animals – the Humane Methods of Slaughter Act. This means these birds do not need to be stunned unconscious before their throats are cut.
At the sanctuary, these are the friendliest birds – the only ones people really get to touch and interact with. They are gregarious and very social. They do not live long because they have been artificially selected to grow fast so they can be killed young. They generally die of heart attacks, congestive heart failure, or broken hips.
Question by Ladybug: What size chicken (butterflied) should we get and how long does it take to roast in the oven?
It should feed my boyfriend and i … we eat alot of chicken…. and how llong will it take?
Feel free to answer in the comment section below
2 Responses to What size chicken (butterflied) should we get and how long does it take to roast in the oven?
Leave a Reply
You will need a 3 to 4 pound broiler/fryer chicken, this will give you 4 to 6 servings.
1 1/2 teaspoons black peppercorns
4 garlic cloves, minced
1/2 teaspoon kosher salt
1 lemon, zested
Extra virgin olive oil
Onions, carrots and celery cut into 3 to 4-inch pieces
1 cup red wine
8 ounces chicken stock
2 to 3 sprigs thyme
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.
This is Alton Brown’s recipe and you can watch him prepare this recipe on his TV Show, Good Eats on the Food TV Network.
http://www.foodnetwork.com/recipes/alton-brown/broiled-butterflied-chicken-recipe/index.html
wildflower
February 10, 2013 at 5:02 am
You should only need about 1.5 lbs. Then bake at 350, for 30-45 minutes. Bast with some lemon butter & dill weed. And then what you don’t eat, you can make chicken salad the next day.
Chop up left over chicken
add 1/2 cup mayo
1/2 cup chopped onion
1/2 cup sweet/hot peppers.
and 1 teaspoon of grain mustard
sprinkle of lemon pepper
sprinkle of dill
and about 3 teaspoons of red wine vinegar – mix all together. and girl, toast a bagel and top it off with the chicken salad, or put it in a wrap, or even top off your salad with it. Yum.
I am Blessed.
February 10, 2013 at 5:13 am