Broiled Butterflied Chicken
Ingredients
- 1 0.5 tsp black peppercorns
- 4 clove garlic, minced
- 0.5 tsp kosher salt
- 1 piece lemon, zested
- 0 extra virgin olive oil
- 0 onions, carrots and celery, cut into 3-4 inch pieces
- 3 0.5 lb broiler/fryer chicken
- 1 cup red wine
- 8 oz chicken stock
- 3 sprig fresh thyme
Instructions
- 1
Position oven rack 8 inches from broiler and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt, then lemon zest. Add just enough oil to form a paste.
- 2
Place chicken breast-side down. Using kitchen shears, cut down both sides of the backbone and remove it. Open chicken, remove the keel bone, then press flat (butterfly). Loosen skin at neck and thighs.
- 3
Distribute garlic paste under the skin. Drizzle skin with oil, rub in evenly. Arrange bird in roasting pan, breast-up, atop vegetables.
- 4
Broil with oven door ajar. Check in 10 minutes. If skin is mahogany, flip bone-side up and cook 12-15 minutes until internal temperature reaches 165°F.
- 5
Remove to a bowl, cover with foil. Make jus from pan drippings with wine, stock, reserved garlic paste and thyme. Serve with pan jus.