Photo by Gwénaël Le Vot
SERVES 4–6
Chicken
4 tablespoons unsalted butter, room temperature
2 garlic cloves, minced
1 teaspoon fresh-squeezed lemon juice
1 fryer chicken (3–4 pounds), spatchcocked
All-purpose seasoning, to taste (or salt and pepper)
1–2 tablespoons olive oil
1 onion, peeled and cut into wedges
5–6 garlic cloves, peeled and smashed
2–3 fresh thyme sprigs
2 pounds red potatoes, cut in half
Finely minced thyme or parsley, for garnish
Gravy
Pan drippings from roasted chicken, strained and excess oil removed
¼ cup all-purpose flour
3 cups unsalted chicken stock
1 cup dry white wine
2 tablespoons fresh-squeezed lemon juice
Kosher salt
Fresh ground black pepper
Preheat oven to 375 F. In a small bowl, thoroughly mix butter, garlic and lemon juice. Set aside.
Using poultry shears or scissors, remove the backbone from the chicken—a process called spatchcocking (see tip below)—or have the butcher do this for you. Using the heel of your hand, crack the breastbone so the chicken is flattened. Using a paper towel, wipe all the moisture from the chicken and arrange in a foil-lined baking pan breast side up. Using your fingers, gently loosen the skin on the breast of the chicken. Smear half of the butter mixture under the skin, using your fingers to smooth the butter all over the breast.
Season the chicken on both sides, again placing it breast side up in the pan. Smear remainder of butter all over the surface of the chicken and drizzle with olive oil. Place onions, garlic cloves and thyme around chicken in baking pan. Toss potatoes in salt, pepper and olive oil, then add to the baking pan. Roast chicken 45–60 minutes or until brown and an instant-read thermometer indicates 165 degrees. Remove from oven, place chicken and potatoes on a serving platter, tent and keep warm. Strain (and save) pan drippings to remove excess sediment and skim off excess oil.
In a medium saucepan or skillet, on medium heat, add the pan drippings. When hot, add the flour and, using a flat whisk, stir vigorously until the flour is absorbed and is the consistency of wet sand. Add stock and continue whisking until thickened. Add wine and lemon juice and continue whisking until smooth. If too thick, add a little more stock or wine. If not thick enough, reduce temperature and continue to cook, stirring, until it achieves the desired consistency. Place in a gravy boat to serve.
Drizzle gravy over the chicken and serve with a finely minced thyme or parsley garnish.
Chef’s tips
What is spatchcocking? Spatchcocking is the process of removing the backbone from a chicken or turkey. This is done using poultry shears or scissors—do not use a knife—to cut down the back of the chicken on both sides of the backbone, from the neck opening to the tail. Open the chicken, like a book, and with the heel of your hand, crack the breastbone. This allows the chicken to lie flat. If you are not comfortable with the process or do not have the proper shears, ask your butcher to do this for you.
What if my gravy thickens? If you are not going to serve gravy immediately, keep it in the saucepan or skillet where it is prepared. Immediately before serving, heat again on medium-low and add a little more stock. Whisk until it comes back to your desired consistency. Then serve.
What about lumpy gravy? If your gravy turns out lumpy, strain through a fine sieve and use the back of a wooden spoon to help push it through the sieve. A chinois (conical sieve) is a good investment, as it is designed especially for this process.
___
Cooking with citrus—Let Chef Belinda Smith-Sullivan show you how to add a little zing to your meals with the power of fruit.