I've been butterflying my chickens since last Thanksgiving when I butterflied my turkey. Unfortunately my camera's battery died on me as I was taking pictures. I like to prepare the chicken this way for a couple of reasons: first it roasts more evenly and second by removing the back bone, I have more meat for my soup pot. (I also removed the ribs and center bone)
I seasoned this chicken very simply.
2 cloves garlic pressed with a handful of dried rosemary, and a liberal sprinkling of seasonsed salt. Rubbed on both sides. In the oven at 350F for about one hour.
Following are the pictures I was able to take before I had to recharge the battery.
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| Remove the giblets and the neck. Wash your chicken under cold water. |
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| Turn your chicken breast side down on a cutting board. |
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| Using a good pair of kitchen sheers cut along both sides of the backbone and remove. |
Prepare a chicken stock with the giblets, neck, and back of the chicken. Add onions, garlic, tomato, whatever you may have in your vegetable bin to add flavor.
YUMMY my mom makes a rosemary garlic lemon chicken, similar to yours. Like next time try 1/2- 1 head garlic, lots of lemon juice and zest, rosemary, olive oil, salt and pepper. YUM!
ReplyDeleteIt looks great. I'm going to try butterflying my chicken next time. Thanks for the tips. Good idea for the stock pot too. I have always wanted to do this and grill a whole chicken. I'll let you know! :D
ReplyDeleteI hate when my battery dies right in the middle of a photo shoot :D
I'm going to pass this to my mom!
ReplyDeleteHey by the way, Happy cinco de mayo! I know, you probably don't celebrate it, but I just had to shout it out!LOL
Hello everyone glad to hear from you!
ReplyDeleteNathan, I will add the lemon and more garlic next time, sounds good.
Lyndsey, once you remove the back, lay it skin side up and press the center to crack the bone to flatten it. I removed the ribs with the shears. (optional)
Elisa, I hope you had a nice holiday and are adjusting to being back in the states!
Wow, I just found this blog. I am another Cuban in the Midwest! I am glad to see that we are not as few as I thought.
ReplyDeleteWelcome to the blog KC. I'm in central Illinois. I don't know any Cubans here outside of my family, but I know we're out there!
ReplyDeleteMmmm, this makes me think of my mom's roast chicken. She would make it like this all the time. And always with garlic!
ReplyDeleteHello Sharline, nice to hear from you. You don't need to be reminded of your mom's chicken, you can make it yourself. It's easy!
ReplyDeleteJust found your site and am excited to cook through these delicious recipes! Thank you for sharing these cuban inspired eats.
ReplyDeleteRicekernel, welcome to the site. Glad you liked it.
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