WHOLE CHICKEN

This week we’re taking a look at something very basic - the whole roasted chicken. I’m going to teach you how to elevate it and make it crispy, juicy, and flavorful. Then, we’re finishing it off with a delicious gremolata.

 

Equipment List

Chef knife

Microplane grater

 

Shopping List

  • Whole chicken
  • Fresh herbs (like rosemary and thyme)
  • Kosher salt
  • Black pepper
  • Butter (softened)
  • Bacon fat (optional)
  • Olive oil
  • Lemon
  • Garlic
  • Parsley

Method: Whole Chicken

  1. Begin by spatchcocking the chicken. Using a pair of scissors, cut down both sides of the spine and remove it. Then snip the breast bone and flip it over. Tuck the wingtips underneath the breasts so they don’t burn.

  2. Place the bird breast side-up on a baking sheet covered in aluminum foil. Top with some sprigs of rosemary and thyme. Heavily and completely cover with kosher salt and 1 tsp of baking powder and refrigerate overnight.

  3. In a bowl combine butter, bacon fat, and finely chopped rosemary and thyme. Mix together. There aren’t exact amounts because it all depends on the size of your chicken.

  4. Once you take the chicken out of the fridge, use your fingers to create a space between the membrane and the skin. Rub the butter and spice mixture all over the skin beneath the membrane.

  5. Rub the entire bird down on the outside with bacon fat and top with some fresh ground pepper.

  6. Roast at 450°F for about 45 minutes.

  7. Remove from the oven and let sit for at least 10 minutes. Slice into breasts, thighs, and wings and top with gremolata.

  8. Serve and enjoy!

Gremolata

  1. Start by rinsing, drying, and chopping a handful of parsley and adding it to a bowl.

  2. Add two minced cloves of garlic along with the zest and juice of one whole lemon.

  3. Season with salt and pepper and add some olive oil.

 
Devin Monaghan