Orange Chicken Roasted Spatchcock-Style
Orange Chicken Roasted Spatchcock-Style might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, whole 30, and ketogenic recipe has 715 calories, 50g of protein, and 49g of fat per serving. This recipe serves 6. For $2.51 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. If you have moon, onion, black peppercorns, and a few other ingredients on hand, you can make it. A few people made this recipe, and 60 would say it hit the spot. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes. It is brought to you by A Family Feast . Overall, this recipe earns a tremendous spoonacular score of 90%. Easy Roasted Spatchcock Chicken, Roasted Herb Butter Spatchcock Chicken, and Roasted Spatchcock Chicken with Potatoes & Cabbage are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 180 minutes
Ingredients:
3 bay leaves
½ teaspoon freshly ground black pepper
6 black peppercorns
½ pound carrots, washed, top removed and cut in half
½ organic celery washed and quartered
1 14.5-ounce can chicken stock
2 tablespoons clarified butter, melted
3 garlic cloves, crushed
1 teaspoon kosher salt
½ pound onion, peeled and quartered
1 naval orange
1 large naval orange, quartered, skin left on
1 punch parsley with stems
1 teaspoon dry parsley
5 pound whole roasting chicken
1 teaspoon dry rosemary
½ teaspoon dry sage
1 bottle Blue Moon or other light ale (optional)
Equipment:
knife
pot
roasting pan
oven
bowl
frying pan
Cooking instruction summary:
Using a very sharp knife, or kitchen shears, remove backbone (see here) and wing tips from chicken. Refrigerate chicken and place back and wing tips in a five quart or larger pot.Add carrots, orange, onions, celery, beer, stock, parsley, peppercorns, bay leaves, salt and garlic.Cover with water to a few inches above solids and bring to a boil. Reduce to a simmer and cook 90 minutes, adding more water as needed. After 90 minutes pour entire mixture in bottom of roasting pan and place an inverted V-Shaped rack over the stock and solids.Remove chicken from refrigeration and preheat oven to 350 degrees F.Run your fingers between skin and the meat of the chicken to loosen skin but keep it attached at edges.Slice both ends off the orange and slice the remainder into thin slices.Slide the orange slices between the skin and the meat on the breasts and thighs.Combine all of the herbs and spices in a small bowl. Set aside.Brush the butter all over the skin then sprinkle the herbs and spices over that.Roast uncovered for 90 minutes until browned and meat starts to pull away from the bone. Check pan bottom every 30 minutes and add water to keep from drying out. At the end, you should be left with two cups.Remove chicken to a platter and dont carve for 15 minutes.While chicken is resting, strain stock and discard solids.Remove the fat that floats to the top and discard. The remaining stock will be served with the chicken but in keeping with the Whole 30 plan, will not be thickened with any flour.Slice the chicken and serve with the sauce. The orange skin that was cooked under the chicken skin can be eaten or discarded, your choice.
Step by step:
1. Using a very sharp knife, or kitchen shears, remove backbone (see here) and wing tips from chicken. Refrigerate chicken and place back and wing tips in a five quart or larger pot.
2. Add carrots, orange, onions, celery, beer, stock, parsley, peppercorns, bay leaves, salt and garlic.Cover with water to a few inches above solids and bring to a boil. Reduce to a simmer and cook 90 minutes, adding more water as needed. After 90 minutes pour entire mixture in bottom of roasting pan and place an inverted V-Shaped rack over the stock and solids.
3. Remove chicken from refrigeration and preheat oven to 350 degrees F.Run your fingers between skin and the meat of the chicken to loosen skin but keep it attached at edges.Slice both ends off the orange and slice the remainder into thin slices.Slide the orange slices between the skin and the meat on the breasts and thighs.
4. Combine all of the herbs and spices in a small bowl. Set aside.
5. Brush the butter all over the skin then sprinkle the herbs and spices over that.Roast uncovered for 90 minutes until browned and meat starts to pull away from the bone. Check pan bottom every 30 minutes and add water to keep from drying out. At the end, you should be left with two cups.
6. Remove chicken to a platter and dont carve for 15 minutes.While chicken is resting, strain stock and discard solids.
7. Remove the fat that floats to the top and discard. The remaining stock will be served with the chicken but in keeping with the Whole 30 plan, will not be thickened with any flour.Slice the chicken and serve with the sauce. The orange skin that was cooked under the chicken skin can be eaten or discarded, your choice.
Nutrition Information:
covered percent of daily need
