My detailed copy of the recipe can be found here. In the morning (or up to 24 hours before) snip out the back bone of the chicken, flip it over and press hard on it to flatten it out. Sprinkle salt, paprika, and ground pepper on the front and back. I also put some under the skin on the breasts and thighs. Put on a wire rack in the refrigerator to allow it to dry brine.
Chicken butterflied (or spatchcocked) and rubbed with salt, paprika, and pepper. I've never seen a nice picture of raw chicken. |
Out of the oven; this was a bit over done and you can tell by the split drumstick. |
This was an excellent roast chicken; I gave it 5 stars. Some people may find it too salty; in that case simply avoid the skin. If you want a new chicken recipe, give this a try. It's really easy and delicious.
Mike Vrobel also has a recipe for risotto that I thought would be a good accompaniment. Mike altered his recipe to accommodate his kids so he used edamame and butter. I took his suggestion to use cheese and peas as substitutes to produce a more traditional risotto. Take a look at his blog entry to get an idea of the options.
Risotto ingredients minus the chicken broth. |
I've never made risotto but apparently it takes a long time where you have to slowly add chicken broth a little at a time and stir almost constantly. Pressure cooker to the rescue. Sauté the onions in a combination of butter and olive oil; add the rinsed arborio rice and sauté for a bit. Add some wine and cook until absorbed; dump in the chicken broth and cook at high pressure for a short time then stir in the cheese then peas. Voilá!
Dinner is served |
We had leftover lemon pie for dessert.
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