I Made That: Butterfly Baked Chicken
Every once in a while you find a food blogger that you love ( I hope that'll be me soon) and they make something that makes you want to lick your phone screen. This blogger's name is the Kitchenista. One day, while I was lurking on Instagram, I saw that she posted a picture of a spatchcocked (butterflied) chicken. I don't know what it was about this particular chicken that made me say I HAVE TO TRY THIS CHICKEN TODAY, but I tell you, I went to the butcher that next weekend to get a chicken butterflied. I don't have poultry shears and it cost close to nothing to have the butcher do it. I didn't follow the recipe that she might have shared, because I'm no slouch in the kitchen myself and I do my own thing unless it's something really special. However the one thing that I did use is the duck fat to baste. Yes ma'am.
One whole chicken butterflied
Seasoning: sea salt, black and cayenne pepper, thyme, sage, garlic powder
Compound butter: Half stick room temperature butter w/minced garlic, sea salt to stuff under the skin of the chicken
1-1/2 tbsp Duck Fat
Preheat oven to 345
Clean (yes I know, some chefs don't clean their chicken, that's cool, but I do) and rub half of the chicken with the duck fat then season
Stuff the compound butter under the skin and massage it in to make sure that's all the way underneath
Bake the chicken for 45-60 minutes (use a meat thermometer to make sure it's done
This chicken is great for a Sunday dinner, holidays etc etc.