Yesterday’s food journal entry. I don’t roast chicken a lot so I’m not familiar with the different techniques of doing it. I remember that I first came across spatchcocking a chicken in a British cooking show and I was intrigued by it. last Sunday I decided to try it myself. Turns out that spatchcocking a chicken is pretty easy as long as you have kitchen shears.
I’m trying to do more detailed food watercolor paintings in my food journal and wow, painting really small details on tomoe river paper is a bit challenging, but I’m pretty happy with this attempt. I’ll try my best to improve on it with every entry.
The recipe I used on last Sunday’s roast chicken is a variation of something I watched on Facebook. I just tweaked it to make it mine.
I marinated the spatchcocked chicken in salt and lemon, and while it’s marinating I prepared garlic confit. I did this by submerging peeled garlic with olive oil in a small castiron skillet over very low heat. Making the confit takes time so it gives the chicken time to marinate as well. When the garlic confit is finally ready, I mashed the garlic into half a stick of butter and added about two tablespoons of the garlic-infused olive oil. I added fresh rosemary into the butter as well. I rubbed the chicken with the garlic butter mixture and slipped a generous amount of it under the skin. At this point I preheat the oven to 350F.
Then I used the garlic-infused olive oil to sear the bone side of the chicken on the stove top. At this point, the house smells so delicious. You can really smell the butter, garlic, rosemary, and the caramelization of the chicken. Once the bone side is browned, I add more of the garlic-infused oil on the skin side and then pop it in the oven. I take it out after 30 minutes to drain the juices and sprinkle just a bit more lemon and oil on the skin, then I finish it off in the oven for another 20 minutes or until it’s browned.
After taking the chicken out and laying them on the plate to rest, I tossed French beans in the skillet where I cooked the chicken and seasoned it with salt. The result was pretty awesome. Adding the garlic confit in the butter really made sure that the chicken absorbed the flavor of garlic, even the thickest parts. The skin was bursting with flavor and has just the right amount of acidity and saltiness. Spatchcocking the chicken also resulted to a more even cook and more crispy skin. The greens were also very flavorful, my husband enjoyed it a lot. Overall, it was a delightful lunch and my husband asked me to cook it again soon.
His only feedback was that he wanted more of it next time, lol.