The food lab better home cooking through science ( PDFDrive ) 723
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inthecenterofthebakingsheetandthelegsarecloseto
theedges.Roastuntilthethickestpartofthebreastclose
to the bone registers 145°F on an instant-read
thermometer and the joint between thighs and body
registersatleast160°F,35to45minutes.
4.Transferthechickentoacuttingboard,tentlooselywith
foil, and allow to rest for 10 minutes, then carve and
serve.
QUICKJUS
FORROASTEDBUTTERFLIED
CHICKEN
NOTE:Forthisrecipe,you’llneedtheneckandbackbone
fromthebutterfliedchicken.
MAKESABOUT½CUP
1tablespoonvegetableorcanolaoil
Reservedchickenbackboneandneck,roughlychopped
withacleaver
2teaspoonschoppedfreshthyme,rosemary,oregano,
marjoram,orsavory,oramix(optional)
1onion,roughlychopped
1mediumcarrot,peeledandroughlychopped
1stalkcelery,roughlychopped
1bayleaf
1cupdryvermouthorsherry
1cupwaterorhomemadeorlow-sodiumcannedchicken
stock
1teaspoonsoysauce
3tablespoonsunsaltedbutter,cutintopieces
2teaspoonslemonjuice(from1lemon)
Koshersaltandfreshlygroundblackpepper
1.Whilethechickenroasts,heattheoilinasmallsaucepan
over high heat until shimmering. Add the chopped
