Broiled, Butterflied Chicken (Alton Brown) Recipe

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Broiled, Butterflied Chicken (Alton Brown)
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Ingredients
11
Count
Nutrition
651
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil to form a paste.
  2. Check out your refrigerator for onions, carrots and celery that are a little past their prime. Cut vegetables into pieces and place in a deep roasting pan.
  3. Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well.
  4. Arrange bird in roasting pan, breast up, atop vegetables.
  5. Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 degrees. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil.
  6. Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes). Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 650.52 Kcal (2724 kJ)
Calories from fat 177.55 Kcal
% Daily Value*
Total Fat 19.73g 30%
Cholesterol 1190.67mg 397%
Sodium 716.34mg 30%
Potassium 1203.03mg 26%
Total Carbs 15.46g 5%
Sugars 2.22g 9%
Dietary Fiber 0.5g 2%
Protein 83.67g 167%
Vitamin C 81.2mg 135%
Vitamin A 13.6mg 454%
Iron 27.4mg 152%
Calcium 61.3mg 6%
Amount Per 100 g
Calories 110.5 Kcal (463 kJ)
Calories from fat 30.16 Kcal
% Daily Value*
Total Fat 3.35g 30%
Cholesterol 202.26mg 397%
Sodium 121.68mg 30%
Potassium 204.36mg 26%
Total Carbs 2.63g 5%
Sugars 0.38g 9%
Dietary Fiber 0.08g 2%
Protein 14.21g 167%
Vitamin C 13.8mg 135%
Vitamin A 2.3mg 454%
Iron 4.7mg 152%
Calcium 10.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.6
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium

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