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
- 2 garlic cloves
- zest of 1 lemon
- a handful of herbs such as sage, parsley, rosemary, thyme
- black pepper
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
- pat dry and salt all over with the 1T salt, getting some under the skin of the breast and thighs
- set on a rack over a sheet pan and leave uncovered in the fridge overnight or at least a few hours, this dries the skin so it crisps and gives the salt time to work
- take the chicken out about 30m before roasting and preheat the oven to 425F
- in a mug or small bowl that fits a hand blender add the mayo, garlic, lemon zest, herbs and some black pepper and blend until smooth, or chop the herbs and garlic fine and stir together
- rub the herb mayo all over the chicken, both sides and under the skin where you can, it goes on thick but thins out as it cooks
- insert the thermometer into the thickest part of the breast, on the combustion thermometer it will predict when it is done
- roast on the rack and sheet pan breast up for 45-55m until the breast reads 150F and the thighs at least 165F, the skin should be deep brown and crisp
- if the skin is browning too fast before the meat is done tent loosely with foil
- rest 10-15m before carving, the breast will carry over to 160F
- cut off the legs and thighs, then slice the breasts off the bone, pour any juices from the pan over the meat
- save the carcass for broth
