Another post about spatchcock chicken!? YES!
Plus, I could not think of a more perfect pairing for the one and only....
Now, let's talk about how to make the chicken.
Buy a 4 to 4 1/2 pound organic whole chicken and a loaf of french bread.
Preheat your oven to 450 degrees. Start by rinsing the chicken with water and pat it dry. Here's the hardest part of the whole thing: cutting out the backbone. I use a very sharp kitchen knife (be careful!) to cut it out....but beware, you will have to break a few of the bones to get it. It doesn't have to be perfect because you wont be displaying this side of the bird.
Once that is done, flip the fella over, tuck his wings underneath, and cross his legs (you can tie them together or not, whatever you prefer). "Thyme" to season! See what I did there....
I start by cutting a couple of pats of good unsalted butter to tuck underneath the skin on the breast part of the chicken. On the outside, I pour melted butter mixed with Herbs de Provence all over the skin and rub it in. Sprinkle a generous amount of salt over the skin as well.
To build your masterpiece, create a layer of french bread in the bottom of a cast iron skillet ( about an 1-1/2 inch thick slices). Drizzle EVOO, salt and pepper over them. Layer your chicken on top of the bread and add one last drizzle of EVOO on the bird. Throw that into the oven for 45 minutes (the breast should read 160 degrees when it's ready). Let the chicken rest for 10 minutes before slicing and BOOM here's what you get:
A perfectly roasted chicken with crusty bread that has soaked up all that buttery goodness! This could easily feed 4 people if you wanted to make something beautiful and easy for a dinner party. I serve the chicken directly out of the cast iron on the table for my husband and I, but if I were entertaining, I would pre-cut the whole chicken into pieces onto a plate (breast, legs, wings, etc.) and arrange the bread on there as well.
Give this recipe a try if you haven't yet!
You won't regret it.
Have a great week, ya'll!
NEW HOLLAND INCORRIGIBLE RESERVE + BBQ SHRIMP + BALSAMIC BLEU CHEESE BRUSSEL SPROUTS + PARMESEAN ASPARAGUS
BOOM! BBQ Shrimp! Why? Well, I decided to play up the "sweet & sour" aspects and pair the natural sweetness found in shellfish with the sour elements of the beer. Did it work out? Read on, my friend!
Let's start with the beer: juicy dark red berries on the front of the palate leading into a funky core finishing moderately sour with a nice zip of acidity. It reminded me of strawberry-rhubarb pie or California Sauvignon Blanc.
First and foremost, have you ever wondered "What beer (or wine for that matter) goes with asparagus?". That's like asking, "What rhymes with orange?". Tough question! But let me tell you, this beer was a perfect match to the parmesean asparagus! The herbal notes from the malts melded into the asparagus and the acidity cut thru the creaminess. Then that acidity decided to find its way to the bleu cheese in the brussel sprouts. The carbonation of the ale cut thru both the creamy asparagus & the pungency of the cheese cleansing your palate for the next bite. Alright, time for the shrimp to make its debut. The juicy tart fruit of the sour met the natural sweetness of the shrimp and also the sauce and did the Tennessee Waltz! At the same time, the acidity of the beer added a squirt of freshness & citrus to the whole dish brightening it up.
So, you have all these flavors going on: sweet, sour, bitter. All these senses work together to create a complementary & contrasting experience that I was very pleased with. Definitely will try this combo again with another sour (I have a Rodenbach in the fridge as we speak *mwahahah*).
I would also recommend trying this sour with mussels, scallops, or squid! Ok, my mouth is watering over here. Cheers, friends!
Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!