Ingredients
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-
2
-
1/4
-
1/4
-
1/4
-
1/3
-
1/3
-
-
1
-
-
-
-
-
-
Directions
Maple Vinegar Crispy Chicken, We made this wonderful dish at Culinary Communion, with Chef Gabriel Claycamp. This recipe is a repeat favorite with class attendees, and they’ve been known to call Gabriel up years later, from halfway across the country, to replace the beloved recipe that they’d misplaced. : Recipe posted with permission., First, I nearly ignored this recipe because I had never spatchcoked a chicken before and I thought it sounded too difficult. It wasn’t. So don’t let that put you off.Second, the recipe was excellent. There are a lot of interesting flavours going on and the results were worth the effort. It made a very impressive dinner party dish. I cooked the sauce and topping earlier on and then let the chicken sit in a warm oven while we ate our starters. The sauce got a bit thick sitting on top of the stove, even with no additional heat, but it thinned to a nice consistency once I added the pan juices.Third, I took the recipe at its word and used a fairly small pan to make the topping. This was my only mistake. Use a medium sized pan. There’s a fair volume to the ingredients and if you want the breadcrumbs to toast properly, you will need a larger pan than you might think., I am not a culinary expert by any stretch but this recipe was easy to follow and very much worth the extra effort. “Spatchcock” was a whole new word to me but…thanks to Kasha’s recommendation…I found a great video on the web that took out any guesswork virtualweberbullet.com / butterflychicken.html. The only change I made to the recipe was to use olive oil as that is all I had. Also, since it’s over 100 degrees here I cooked the chicken on a separate pan in my toaster oven didn’t want to turn on the big oven. This recipe is fantastic and I will use it again. Because of the extra work not that there’s a lot but my toddler gets a little impatient I will probably use it mainly for a special dinner or when company comes. Thanks Julesong…so glad I found this recipe and your page as I can’t wait to try out some of your other recipes!
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Steps
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1
Done
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Preheat Oven to 375 Degrees F. |
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2
Done
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Begin the Sauce by Melting 2 Tablespoons Butter in a Medium Saucepan Over Medium High Temperature, Then Add the Shallots and Cook Until Translucent. |
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3
Done
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Add the Pepper, Nutmeg, and Vinegar and Bring to a Boil, Then Add the Maple Syrup and Return to a Boil; Allow to Reduce by Half and Reserve. |
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4
Done
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While Sauce Is Reducing, Begin Working on the Chicken by Spatchcocking It: With Sharp Kitchen or Poultry Shears, Cut the Backbone Out of the Chicken by Cutting Along One Side of the Backbone, Then Along the Other; Turn the Chicken Over and Remove the Keel Bone, Then Press Down to Flatten It; Additionally, For This Recipe You Also Remove the Wings; Do not Remove the Skin of the Chicken. |
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5
Done
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Season Both Sides of Prepared Chicken With Salt and Freshly Ground Black Pepper. |
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6
Done
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Heat the Oil or Fat in a Large, Heavy Oven-Proof Skillet Over High Temperature; When It Is Very Hot, Carefully Add the Chicken Skin-Side-Down Into the Hot Pan Place the Chicken Away from You, not Toward, to Avoid Oil Splatters. |
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7
Done
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Cook Over High Temperature For Approximately 10 Minutes, Checking to See That the Skin Is Turning a Nice, Crispy Golden Brown. |
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8
Done
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Turn the Chicken Over in the Skillet, Then Place the Entire Pan in the Pre-Heated Oven and Continue to Roast, Basting Often, Until Done and Juices Run Clear, About 35-45 Minutes. |
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9
Done
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When Chicken Is Done, Remove It from the Oven and the Pan and Allow It to Rest For About 10 Minutes. |
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10
Done
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While the Chicken Rests, Begin the Topping by Combining the Melted Butter and Almonds in a Small Skillet, and Saut Until the Nuts Turn Golden Brown. |
