Butterflied ChickenCMiller

Fast High Temperature Roast Chicken

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http://www.chowhound.com/topics/312785

Cooking a bird at temperatures in excess of 220 – 250 degrees really produces a tastier chicken with crispier skin in record time. The secret is in the butter flying. (see below)

Don’t leave the potatoes out, their purpose is to soak up the chicken fat so you don’t smoke up the kitchen.

Ingredients:
1 roasting chicken, 1.6 – 1.8 kg
1 cup Sea salt or 1/2 cup table salt
1/2 cup sugar
1.5 Tsp olive oil

1.2 kg roasting potatoes
3/4 tsp salt
ground black pepper
1 Tbs olive oil

Compound butter:
2 Tbs butter
1 clove garlic, mashed
1 Tbs Dijon mustard
1 tsp minced fresh thyme
ground black pepper

Brine chicken in solution of 1 cup kosher salt (or 1/2 cup table salt) and 1/2 cup sugar to 1/2 gallon water for 1 hour.

Pat chicken dry. Cut out backbone to butterfly chicken. Flatten breastbone just push down firmly.

Mix up compound butter – the website has some other compound butter recipes. With your fingers, loosen skin across breast and as far down drumsticks as you can, do not tear skin. Spoon butter under skin and work across as much of the chicken as possible. Rub 1.5 Tsp olive oil over chicken.

Slice potatoes 3 to 6 millimeters thickness. Salt and pepper lightly, toss with 1 Tbs oil.

Line bottom of grilling pan with heavy-duty aluminum foil. Spread potato slices across pan evenly.

Place grilling rack over potatoes. Arrange butter flied chicken on top, folding drumsticks inward so they cover part of the breast. Roast at 500 degrees for 20 minutes, turn pan around, roast for another 20 minutes or until internal temperature in breast is 160.

Remove from oven and allow to cool slightly. Take grilling rack off, pat potatoes which will have a fair amount of oil on them. Potatoes may stick to foil, peel as much off as possible. Cut chicken up and serve with potatoes. That’s it.