Triple Herb Spatchcock Chicken & Gravy

preview_player
Показать описание
Juicy, flavorful chicken and veggies, topped with a delicious homemade gravy.

LIKE 👍🏽 & SUBSCRIBE ☑️☑️

WRITTEN RECIPE BELOW ⬇️

Triple Herb Spatchcock Chicken & Gravy
Makes 6 servings
Prep Time: 30 minutes
Cooking Time: 1 1/2 hours

INGREDIENTS
- 5 - 5.50 lb whole chicken (spatchcocked/dried/see notes below)
- 4 large potatoes (chopped into half moon shaped chunks)
- 3 celery sticks (chopped 1in. thick)
- 3 large carrots (chopped 1in. thick)
- 3 garlic cloves (minced)
- 1 large yellow onion (chopped)
- 2 cups water
- 1 cup butter (melted/2 sticks/salted)
- 1 tbsp kosher salt (plus more for the top)
- 1 tsp rosemary (dried/see notes below)
- 1 tsp thyme (dried/see notes below)
- 1 tsp parsley (dried/see notes below)
- 1 tsp pepper (freshly ground/plus more for the top)
- 1/2 tsp granulated garlic powder
Gravy
- 2 cups broth from chicken
- 1/4 cup all purpose flour
- 1/4 tsp granulated garlic powder
- salt & pepper (to taste)

DIRECTIONS
1.) Allow the chicken to sit out at room temp for 30 minutes before beginning.

Preheat the oven to 400 degrees.
Place the veggies and garlic in a roasting pan and drizzle 1/4 cup of the melted butter over them. Toss them together until all the veggies are evenly coated.

2.) Take 1/2 cup of the melted butter and stir in the kosher salt, rosemary, thyme, parsley, pepper, and granulated garlic powder.
Place the chicken on top of the veggies.
Using your fingers, carefully separate the skin from the chicken without piercing through the skin.

3.) Take the butter mixture and begin spooning it under the skin. Then use your hands on top of the skin to message in around evenly.

4.) Lay the chicken out flat (skin side up), and tuck most of the veggies underneath it.
Pour the remaining 1/4 cup of butter over the skin. Then sprinkle the top of the skin with a little extra kosher salt and pepper.
Pour the water around the chicken.
Cover with foil and place it into the oven to bake for 1 hour.

5.) After 1 hour, pour off 2 cups of the broth and set it aside.
Carefully adjust the chicken and veggies in the pan back into the center, then place it back into the oven (uncovered) for another 30-45 minutes to allow the skin to get crispy and golden brown.
Note: Baking times may vary depending on the size of the bird. The internal temp of the breast should be around 160 degrees.

6.) When the chicken is done, set it aside to rest while you make the gravy.
Skim off at least 3 tbsp-1/4 cup of the fat from the top of the broth.
To a sauce pan over medium heat, add in the fat. Once it’s hot, whisk in the flour. Allow the flour to cook and become golden brown while whisking occasionally.
While whisking, begin pouring in the broth and add in the garlic powder. Allow the gravy to come to a boil and continue cooking for another 7-8 minutes - whisking occasionally.

7.) Once the gravy is done and has had a chance to thicken, give it a taste. Add in more pepper and salt if needed.

NOTES:
- Check out the video for my “Cajun Spatchcock Chicken” if you aren’t sure how to spatchcock it. Link below.
- If you’re using fresh herbs, you’ll want to double up on the amounts listed because fresh herbs aren’t as strong as the dried ones.
- If you don’t have kosher salt, use half the amount of sea salt/table salt.
Рекомендации по теме