Roasting a Chicken

[Mezzaluna]

I've heard of that too, Suzanne. Sometimes I cut out the backbone and the keelbone as well, and loosen the hips. It's completely flat (butterflied). I first saw this done on Madeleine Kamman's show years ago. She tucked herbed butter under the skin as I recall. The first time I prepared this on the grill, my husband said it looked like roadkill. The name has stuck. He gobbled it up anyway.

[Jock]

All this talk of roasted chicken got my mouth watering so I just had to do it. So I "whacked the backbone out" and the keel bone and the wish bone (makes for easier carving.) Some garlic butter under the skin, S&P and in the oven she goes. 450 for 15 minutes and another 40 minutes or so at 375. Perfect finished temperatures, the juices were clear but after a rest while I did the garlic mashers and some beans, the hip joint was still red like my face I'm sure.
But, the breast meat and thigh meat was good.

Jock

[Chef Heather]

Originally Posted by Suzanne

Ah yes, the famous spatchcock. (No, I didn't say a bad word: .

OT...but I just typed "h e l l" in another thread and the Board Swiffer (a/k/a "profanity filter") gave me #### instead. You're lucky your spatchcock remained in the upright position. It's a grand word, indeed.

[hans.schallenbe]

when the juices are clear from the cavites. then the bird is done. temperature 180 degrees celsius to start and the last 10 - 15 minutes you can increase. the time of roasting depends on the size of your bird. core temperature based on haccp should be 74 d c.

if you want to butter roast it, you will get excellent results,especially in juciness.

hans