Friday, September 18, 2015

Spineless Supper

Spatchcock the roasting chicken (remove the backbone) and cut the baking time in half.  This beautiful roast basil chicken cooked to an internal temperature of 165 F. in only 45 minutes.  

We first tried this technique last Thanksgiving with our turkey:
  • Cut along each side of the backbone and remove.
  • Open the chicken or turkey like a book.
  • Flip over.
  • Press down to flatten.
  • Tuck wings under. 
The basil butter recipe is in the September issue of Food Network Magazine.  

Basil Butter

(Serves 8)

2 cups fresh basil leaves
4 tablespoon Earth Balance Buttery Spread
1 garlic clove
Zest of 1 lemon
Bring a pan of water to a boil.  Add basil;  cook 30 seconds.  Drain and rinse under cold water.  Transfer to a food processor.  Puree with buttery spread, garlic and lemon zest.

I rubbed 1/2 of the basil butter under the skin of the chicken prior to baking, then basted 1/4 of the basil butter on the outside of the chicken.  The purple potatoes I served with the chicken were cooked, drained, and the served with the remaining 1/4 of the basil butter.

My chicken was purchased (and just butchered) from Working H Farm Store on Friendsville (Md.) Road.  There will only be 2 or 3 weeks more of the fresh chickens.  Reservations are being taken for the Thanksgiving turkeys!

Happy Friday!

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