CHEF ILONA: Spatchcocked Chicken w/ Orange Scented Hot Honey
Looking to roast a chicken in a hurry? Is such a thing even possible?
By employing the spatchcock technique which is a cooking method involving cutting out the backbone of the chicken so it cooks flat. This results in a faster, more evenly cooked chicken with crispier skin.
Typically, when we roast a whole chicken, the breast cooks first and then starts to dry while more time elapses to allow for the dark meat of the bird to finish cooking. By removing the backbone of the chicken and then pressing the breast down to make the chicken flat, the entire bird cooks evenly, allowing for a delightful eating experience whether you prefer white or dark meat!
To cook a chicken in this way, you can cook it in the oven, or on a grill using the indirect cooking method.
Indirect cooking on a grill is when half of the grill is on and the other half is off. The food item is placed on the side that is off. The lid is closed and the heat from the other side of the grill circulates in a very similar way that happens in your oven.
To add more moisture, pull the skin away from the breast and apply herbed butter to the breast meat. Place the chicken skin in its original position and press to ensure the butter is evenly applied.
The glaze for the chicken is an orange scented hot honey. This glaze is a little bit zesty, tangy, and sweet.
Rosemary-Orange Spatchcock Chicken w/ Orange Scented Hot Honey
Chef Ilona Daniel
Servings: 6
Orange Hot Honey:
Makes approximately ½ cup
1 Orange – zest and juice
1-2 Tablespoons of Sambal Olek or Sriracha sauce (to taste preference)
2 Tablespoons white vinegar
3 Tablespoons sugar
¼ cup honey
pinch of salt
Instructions
In a sauce pot, add orange zest, orange juice, sambal olek, white vinegar, sugar, honey, and salt and bring mixture to a boil.
Simmer for 5 minutes or until the peppers and orange zest become fragrant.
Remove pot from heat and use as directed in the recipe or store in the fridge for future use.
2 Oranges, zest and juice
½ cup Butter, room temperature
2 Teaspoons kosher salt, divided
3½ lb (1.6 kg) spatchcock chicken
7 rosemary sprigs, divided
Directions
Preheat oven or grill (for indirect heat grilling method) to 400°F.
If using the oven, line a baking sheet with parchment paper. If using the BBQ, a large cast iron skillet would work well here.
After zesting both oranges, juice one orange. This should yield ½ cup of juice.
Slice the other orange into wedges. Set the juice and the orange wedges aside.
Stir together the orange zest, half of the salt and the butter until combined.
Using kitchen shears or a very sharp chef’s knife, cut through the outside edges of the backbone to completely remove the chicken’s backbone.
Turn the chicken over, breast-side up and using both palms, press down firmly on the breastbone until you hear a crack, and the entire chicken is flat/similar thickness throughout.
Tuck the chicken wing tips under to avoid them over-browning or remove them using the kitchen shears.
Using your fingers, gently pull the chicken skin back without removing entirely, and continue using your fingers and spread half of the butter onto the flesh.
Place 4 rosemary sprigs on top of the chicken meat. Pull the skin over the rosemary and spread the remaining butter over the surface of the bird and season with the remaining salt.
Add the orange slices to the prepared baking sheet and place chicken breast-side up over the oranges.
Roast the chicken for 30 minutes, basting the chicken with pan juices every 10 minutes.
Remove the chicken from the oven and drizzle with about ¼ cup of the hot honey (or as desired) and cook for an additional 15 minutes or until the skin is glazed, golden and the chicken reaches an internal temperature of 160°F to 165°F (71°C to 74°C).
Remove from the oven, and lightly tent with foil and let rest for 10 minutes.
Slice the chicken and serve with any of the remaining pan sauce.
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🐔Deixa eu adivinhar, a pele do seu frango está ficando borrachuda né! Quando preparamos a carne de frango no Pit, normalmente usamos uma temperatura mais baixa, em torno de 110-120°C, mas nessa temperatura a pele do frango não fica crocante, para uma pele crocante precisamos de mais calor. Existem algumas maneiras de conseguirmos uma pele mais crocante, uma delas é grelhar o frango depois de pronto, apenas para deixar a pele mais sequinha, outra forma é fazer o frango no Pit a uma temperatura maior, em torno de 150°C. Gostou da dica ? Compartilha com um amigo. 🤜🏻💥🤛🏻 . #rodeohouston #brasil #bbq #houston #chicken #frango #meatscuts #cortesdecarnes #meat #texas #bbqbueno #halfchicken #bbqbueno #churrasco #carne #churras #frangodefumado #classmaster #chickenthighs #treino #spatchcockchicken (em Caxias do Sul) https://www.instagram.com/p/CnP92p1PmAA/?igshid=NGJjMDIxMWI=
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Frango bem feito é coisa de outro mundo. O frango normalmente é menosprezado no churrasco, ninguém pensa que vai fazer um churrascão com frango, as estrelas sempre são os cortes bovinos, mas quando o frango é bem feito, suculento e saboroso, você chega a esquecer das outras carnes. Pra mim o segredo do meu frango, grelhado ou defumado é a marinada, que se você quiser me manda um direct que eu te envio. E outra coisa que eu faço no meu frango grelhado, é ir regando ele com a marinada durante o processo de cocção, além de deixar ele mais doradinho ainda intensifica mais o sabor. Você gosta de frango no churrasco? Comenta aí! . . #rodeohouston #brasil #bbq #houston #chicken #frango #meatscuts #cortesdecarnes #meat #texas #bbqbueno #halfchicken #bbqbueno #churrasco #carne #churras #frangodefumado #classmaster #chickenthighs #treino #spatchcockchicken #whitebbqsauce #grill #grelado #frangogrelhado (em Caxias do Sul) https://www.instagram.com/p/Ck6jsi4P7pq/?igshid=NGJjMDIxMWI=
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