chicken roasted8
We all have our own ways of roasting the chicken and there is no one right recipe that is simply correct. We all have different tastes and like different spices.  I myself one night prefer more cayenne pepper while the next time I will prefer to go deeper into cumin, garlic and ginger. It is all based on your likes at that moment. But there is one way you can always make sure that your chicken in tender and juicy.
And that is: marinade the chicken.
I like to use buttermilk because it makes the meat really tender. It’s been used for years in the southern cuisine for fried chicken but you can use it for regular roast as well. I add few more spices and maple syrup for the marinade and keep it in the fridge for couple of hours.  And just like you make the turkey gravy for thanksgiving I use the chicken drippings for making chicken gravy with white wine. I bet that once you try it you will marinade that bird in buttermilk from now on. When I make this chicken, I aslso butterfly it. It’s usually a perfect method to roast a bigger chicken evenly.

Serving: 4
Preparation:  Brining: from 30 minutes to 4 hours, preferably overnight
Preparation on the day of cooking: 15 minutes
Cooking : 1h 20 minutes (for 3lb 6oz/1,5 kg chicken)
Calories for 1 quart of the chicken with sauce: 600 calories

3 cups of buttermilk
4 tablespoons of maple syrup
3 tablespoons of salt
2 tablespoons of black pepper
1 tablespoon of cayenne pepper

Spices for the chicken:
1 tablespoon of salt
1 tablespoon of powder garlic
1 tablespoon of paprika
1 tablespoon of cayenne pepper
1 tablespoon of dry sage
2 tablespoons of marjoram
One carrot, one parsnip and small leek to be added to the roasting pan to add flavor to your sauce

1 small shallot, diced
½ cup of white wine
1 cup of chicken stock
1 tablespoon of flour

For the marinade, mix buttermilk with salt, pepper, cayenne pepper and maple syrup.  Add the whole chicken and put it in the fridge for as long as you can, preferably overnight.
On the day of roasting take the chicken out of the marinade and pat the chicken dry inside and out. Trim all the excess fat and prepare your working space for butterflying the chicken.
Preheat the oven to 425F/220C.
backbone part 2
backone out
Place your chicken on the cutting board breast down. With your knife, cut the chicken open on one side of the back bone.  Then cut into the other side of the backbone and remove it entirely.  Don’t throw it, but rather save it for a chicken stock.

breast bonebreast bone out
breast bone almost out
Now before you push the chicken to open it up try to remove the breast bone (keel bone) as well. This is a little harder but doable. Use a smaller knife to cut around it.  Use your fingers to go along the white part of the bone to separate it from the meat, and try to pull out the whole bone in one piece. As you can see in the picture I didn’t do a great job and broke it in half. But that doesn’t mean you still can’t take it out. The last thing to do is to trim all the fat off.

butterflied chicken

chicken with spices
Pat it dry with the paper towel and start sprinkling your seasoning on both sides. I like to take a tablespoon of duck fat and add it under the skin on the breasts.

Put the chicken into roasting pan at 425F/220C and roast for 15 minutes. Then turn the temperature down to 350F/180C and roast it for 1hour. Depending on how big your chicken is it may take more time. I like to use the digital thermometer just to make sure I’m getting the right inside temperature of the chicken. The proper temperature you want to reach is 160F/71C.

30 minutes before the chicken is done add the root vegetables to your roasting pan and roast them for the rest of the time. This will give some extra flavor to the drippings and eventually to your sauce.
roasted chicken on pan
Once the chicken is done, transfer the chicken onto a plate, cover it with a tin foil and let it rest.

Place the roasting pan on the stove burner and add diced shallots. Sear it for one minute and scrape off any drippings from the bottom of the pan. Add the half a cup of white wine and one cup of chicken stock. Transfer all the sauce into the frying pan and cook it on high heat for another minute. Put the flour in a small bowl.  Add a few spoons from the pan to the flour and mix it together, then add it all back into the pan. The last step will be to strain the sauce through a colander to get rid of all the lumps and shallots. Put the sauce back on the pan and cook it down for another minute.

chicken roasted7

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