Spatchcocked Roast Chicken with Au Jus
Ingredients: whole chicken, olive oil, salt, pepper, water · 60 min cook time · 450kcal · ~₩10,210
Ingredients
1개 whole chicken, 2큰술 olive oil, 1큰술 salt, 1작은술 pepper, 2컵 water
Instructions
1. Spatchcock the chicken by cutting out the wishbone and then cutting along both sides of the backbone with kitchen shears. Remove the backbone and save it for gravy if desired. Flatten the chicken on a baking sheet.
2. Drizzle olive oil over the chicken, then season generously with salt and pepper.
3. Roast the chicken in a 400°F (200°C) convection oven. Do not baste the chicken to ensure crispy skin.
4. Once the chicken is cooked, remove it from the oven and transfer it to a plate to rest. Pour off the rendered fat from the baking sheet, leaving the browned solids (fond) at the bottom.
5. Place the baking sheet on the stovetop over medium heat. Add water to the pan and scrape the browned bits off the bottom with a wooden spoon. Boil for a few minutes until the liquid is smooth and amber-colored.
6. Transfer the liquid to a small pot and reduce by about half until it becomes slightly thick and glossy from the dissolved collagen (gelatin).
7. Strain the au jus into a cup. Serve the sliced roasted chicken with the au jus for dipping.
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