I just got a new combustion thermometer. The thermometer finds the ideal core temperature and predicts the time. I find for a 4-5 lb chicken removing the backbone and making chicken flat roasts more evenly. The breast meat and thighs are able to be ready at the same time. Rubbing with an herbed mayo allows the herbs to stick on the skin instead of cook off like butter. There is not too much a mayo taste since when hot breaks down to oil and helps crisp the skin while keeping moist. If you have the time its worth spatchcocking and drying the chicken overnight. The recipe is from Kenji Lopez.
youtube video
Ingredients
- high quality raw whole chicken 4-5 lbs, I like Bell and Evans or something local and organic
- 1T salt
- 1/2c mayonaise
- garic cloves
- lemon zest
- herbs such as sage, parsley, rosemary, thyme
Steps
- unwrap chicken remove internals packets from inside, can use for stock
- remove backbone with sharp kitchen scissors, can save for stock
- on cutting board with chicken breast up press down until cracks to flatten and spatchcock
This recipe is still in progress — the remaining steps will be added next time I make it.
