The food lab better home cooking through science ( PDFDrive ) 722
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (222.77 KB, 2 trang )
ROASTED
BUTTERFLIED
CHICKEN
Thisistheeasiest,mostfoolproofwaytoguaranteecrisp
skin and very moist meat from both the breast and the
legs.Aslongasyoudon’tmindthatthebirdwon’tarrive
atthetablelookinglikeawholechicken,youwillnotfind
abetterwaytoroastachicken.
NOTE:Forthejuiciestresultsandcrispestskin,dry-brine
thebirdandair-dryitovernight(seehere).
SERVES3OR4
1wholechicken,3½to4pounds,butterfliedaccordingto
theinstructionshere
1tablespoonvegetable,canola,oroliveoil
Koshersaltandfreshlygroundblackpepper
1. Adjust an oven rack to the upper-middle position and
preheattheovento450°F.
2.Drythechickenthoroughlywithpapertowels.Separate
theskinfromthebreasts(seehere),thenrubthechicken
evenlyalloverandundertheskinwiththeoil.Seasonall
sideswithsaltandpepper(golightonthesaltifthebird
hasbeendry-brined).
3. Set a wire rack on a rimmed baking sheet lined with
aluminumfoil.Positionthechickensothatthebreastsare
