For whomever it is that always posts about their delicious split chicken recipe ...

[HealthyWifeForLife]

For the life of me, I cannot remember who posts the recipe with the whole chicken split in two and turns out nice and crispy? Mmmm anyways .. if anyone could point me in the right direction, I'd truly appreciate it! It has been on my mind since I first read about it a couple weeks ago ... and that's what I'm thinking dinner is going to be I just want to be sure mine turns out as delish as she made hers sound!

[Gabby1]

I'm pretty certain it was Limetwist. She writes so well it's like you can taste whatever it is she's describing!

[HealthyWifeForLife]

I think you're right .. thank you . You are SO right .. if I've been thinking about this chicken for TWO WEEKS, I think she does a darn good job!

[marieze]

I, too, have been drooling thinking about how to make her chicken!!! I'm going to go right now and find out who it was because she has posted on some of my posts in the past and I will hunt her down!!!! I'll be back!!!!

[HealthyWifeForLife]

Ahhh!! I just found it! I searched under advanced search ... it was Limetwist And It was under the thread titled "What is your favorite lc meal.." ... there it was!!! Marie it sounds even more delicious rereading it! I'm making this right now!

[marieze]

I don't know how to "butterfly" a whole chicken i have kitchen shears....or do you think it's something the butcher will do? Do you think I just ask him to butterfly it? Drooling over here!!!!!

Take a picture of it when it's done......A girl can dream, right???

[HealthyWifeForLife]

I had no idea how to do it either haha ... but I attempted and I think it looks like what it's supposed to. I basically took my kitchen shears (very sharp ones, but I think you could use a knife as well ... carefully) and cut from the neck to to tail on each side of the backbone and then just kinda flattened the chicken and plopped the cut out piece next to it. I'll take pictures along the way and try to post them for you later if I can figure out hot to post pics lol! What temp do you think I should put this guy in at??

[limetwist]

*sprints into thread at the speed of light* You...rang? *PANTS, FALLS OVER*

It's super, super easy. No butcher required. Here, let me find a video for you:

How To Butterfly A Chicken - TVWB - virtualweberbullet.com...

That's how I learned. And it's FUN! I love cutting the backbone out and laying out the chicken all nice and neat. Plus the roasted backbone is the BEST PART.

Also, this is another good resource:

Butterflied Roasted Chicken with Quick Jus | Serious Eats : Recipes

I made one this week and I think my fiancé was beside himself when he got home from work to find a chicken roasted up for the two of us to enjoy.

Be sure to reserve the drippings from roasting the chicken and make gravy out of them!

[HealthyWifeForLife]

THANK YOU, THANK YOU!! You are awesome! Looks like I did it right! I cannot even express how excited I am to cook this tonight ... My husband will be so darn happy when he comes home on his dinner break from work to find this deliciousness in front of him
Ooh ... the gravy ... I'm beyond excited for that lol. How I love food ;0 Thanks again!!

[mamabear6]

Ugh, I just have to make this now. I've been thinking about it too. I think my family would appreciate the presentation! They love roasted shickens

[limetwist]

Originally Posted by HealthyWifeForLife

THANK YOU, THANK YOU!! You are awesome! Looks like I did it right! I cannot even express how excited I am to cook this tonight ... My husband will be so darn happy when he comes home on his dinner break from work to find this deliciousness in front of him
Ooh ... the gravy ... I'm beyond excited for that lol. How I love food ;0 Thanks again!!

You and me both, sister. Low-carb is truly the food lover's diet.

I cut it right down the middle after letting it rest for a few minutes. You can also pop it under the broiler right at the end to crisp up the skin further. I LOOOOVE it. Seriously better than some meals I've paid 20 bucks for at a restaurant.

Last night, I took the pan drippings from chicken thighs, added wine/water to deglaze the skillet (it would work with a roaster too) and then used a pinch of xanthan gum and let it simmer a bit to thicken. Then I added heavy cream and some freshly-grated parmigiano-reggiano as well as a grated garlic clove. Out of this world.

Though the gravy is still phenomenal even if all you do is deglaze the pan with wine and water or chicken stock. The cream just sends it to an entirely new level. Ohhh mama!

[Arctic_Mama]

So do you cut off the fatty bits by the legs or leave them on, Cristin? I always hate cutting skin and fat off, knowing how tasty it gets post-roast

[HealthyWifeForLife]

Oooooh sweetness! I can't wait to tell you all how much we loved it

[limetwist]

Originally Posted by Arctic_Mama

So do you cut off the fatty bits by the legs or leave them on, Cristin? I always hate cutting skin and fat off, knowing how tasty it gets post-roast

I cut them off and simply lay them next to the chicken on the bottom of the roaster. I don't have a rack in my pan so down to the bottom they go! They generally crisp up fine. I salt them and season them like any other part of the chicken. I do the same with the neck/gizzards/heart. (All tasty, except for liver! Those I toss or give to the cats.) If for some reason they end up a big gummy by the end of it all, which is possible, I put them under the broiler to get nice and crispy. Eat immediately, contain sounds of immense happiness, try not to break the table as your slam your fist down in carnivorous joy.

I am now going to use this discussion as a segue to express joy in the (advance) birthday present my fiancé got me: A BRAND NEW MULTICLAD ROASTING PAN. <3 Stainless steel with a stainless steel rack. OHMYGOSH. It's gonna get here today, but I'm not actually going to use it until my birthday in a couple of weeks. I am going to have some awesome awesome chicken with that bad boy.

[shelby'snana]

I just bought 2 chickens at the store and even though I am home alone for next 4 days, I plan to make one tonight and another Sun or Mon......haha !! It really does sound good.

Thanks Limetwist !

[limetwist]

You're welcome. Spreading the gospel.

[mylastfatsummer]

Looks good! I think another term for butterflying is spatchcocking which makes me laugh and laugh! Thanks for sharing.

[Barbo]

Would someone please post the chicken recipe.

Thanks,

b

[marieze]

I can't wait to see the pictures!!! You're the best for posting that video, Limetwist

I'm on my way to the store to buy a great big, free range, humanely raised, homone and antiobiotic free chicken!!! Dang, that's a mouthful!!!!

I have been thinking about this flippin chicken since your post Limetwist! Seems like we all have been!!!!! Face it, we're just a big group of foodies!!!

[mamabear6]

I just went out and bought a chicken last night for this purpose. A devilish chicken that cost $6.66. Yep, I'm a nerd :P
I also got a pkg of pork neck bones.. don't know what to do with them but they looked delicious and porky and fatty!

[LindaSue]

I tried a search but can't find that thread or post.

[mrs_munro]

What is your favorite LC meal?

that thread, post #2. Yum

[clackley]

The thing I do a bit differently from Limetwist is to rub raw garlic halfed garlic all over the bird and then insert under the skin of the breast and stick a halfed onion underneath.

[Tilly]

sub

[Barbo]

Here it is so you don't have to look for it.

From: LimeTwist:
As a general rule, I love food. I guess if you *sigh* FORCED me to pick one () it would be whole roast chicken. I butterfly it (removing the backbone, flattening the bird) roasting the backbone, chunks of skin, neck, and giblets alongside the bird. Roast until the internal temperature tells me the chicken is done, and the skin is crispy and the fat rendered. With the rendered fat and stuck-on bits in the roasting pan, I make a pan gravy using water/wine/chicken stock what have you and reduce it, thickening with xanthan gum as needed.

Cut chicken in half, split with my loverboy, dunk in luscious salty chicken gravy, devour happily.

The roasted backbone is awesome. The skin is fatty and crunchy and there are little bits of skin and meat clinging to it, not to mention the yummy chicken tail. Oh man...I love it so much. So flippin' easy too.
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[Barbo]

As a general rule, I love food. I guess if you *sigh* FORCED me to pick one () it would be whole roast chicken. I butterfly it (removing the backbone, flattening the bird) roasting the backbone, chunks of skin, neck, and giblets alongside the bird. Roast until the internal temperature tells me the chicken is done, and the skin is crispy and the fat rendered. With the rendered fat and stuck-on bits in the roasting pan, I make a pan gravy using water/wine/chicken stock what have you and reduce it, thickening with xanthan gum as needed.

Cut chicken in half, split with my loverboy, dunk in luscious salty chicken gravy, devour happily.

The roasted backbone is awesome. The skin is fatty and crunchy and there are little bits of skin and meat clinging to it, not to mention the yummy chicken tail. Oh man...I love it so much. So flippin' easy too.
__________________

[Marvin]

On a slightly different twist, I've wanted to try this:

Bobby Flay Everyday!: Chicken under a Brick

Anybody ever done this or a variation?

[DiggingDogFarm]

I've been making chickens this way for years....butterflied AKA spatchcocked.

Brine the bird (I dry brine....1% salt and .5% sugar equivalent).
Preheat oven to 500 degrees.
Spatchcock chicken and place in a pre-heated cast iron pan.
Heat the pan and chicken, on high, on top of the stove for 5-6 minutes.
Place chicken in oven and reduce the temp to 400 degrees.
Roast for 40-45 minutes (do NOT open the oven door during this time) or until safe temperature is reached.

Perfect every time.

~Martin

[Tilly]

Okay, would someone please explain spatchcock to me? Is that an easy way to say, split open the chicken and lay it flat after degutting?

[millergirl1976]

Originally Posted by Tilly

Okay, would someone please explain spatchcock to me? Is that an easy way to say, split open the chicken and lay it flat after degutting?

Limetwist posted a video up there ^ that explains it perfectly. It is an easy way to butterfly the chicken- take the backbone out, and the breast bone and lay it flat.

I am so! trying this, this week.