Braden Family Cookbook
BUTTER FLIED CHICKEN
might look like a lot of work, but it is worth it.
One chicken serves 4 people with leftovers, or 2 people with a lot of
leftovers. Buy two bottles of the red wine you will be using in the
recipe - splurge. I think we had
a nice Zinfandel that really helped make the dish!
you don’t have a big mortar and pestle, this is your opportunity to pick one
up. I got mine in an Asian market
in Honolulu. Mortar is fired clay so much cheaper than those “carved” out
of stone. It works great.
1 1/2 teaspoons black peppercorns 4 garlic cloves, minced 1/2 teaspoon
kosher salt 1 lemon, zested Extra virgin olive oil Onions, carrots and celery
cut into 3 to 4-inch pieces 3 to 4-pound broiler/fryer chicken 1 cup red wine
8 ounces chicken stock 2 to 3 sprigs thyme Canola oil
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.
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
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.
Arrange bird in roasting pan, breast up, atop vegetables.
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.
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
Yield: 4 to 6 servings
Prep Time: 30 minutes
Cooking Time: 30 minutes