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This is my space to share one of my favorite past times…eating. There will be fun food stories and photos to salivate over. So grab a chair and stay a while.

I Made That: Butterfly Baked Chicken

I Made That: Butterfly Baked Chicken

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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.

Ingredients

One whole chicken butterflied

Seasoning: sea salt, black and cayenne pepper, thyme, sage, garlic powder

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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

Process

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

Enjoy!

This chicken is great for a Sunday dinner, holidays etc etc.

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