The secret to beautifully glazed roast chicken

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The painted look of a glazed rotisserie chicken may be tempting, but it can be a challenge to do well. The sugar in the glazes caramelizes in the oven, adds deep sweet and savory notes and intensifies the browning. That is, unless the icing drips off the soccer ball-shaped bird, as so many do, and creates a sticky, scorched mass on your pan.

Our solution came in a proven technique for evenly frying chickens: spatchcocking or butterflying, in which the backbone of a bird is cut out and thrown away so that it can be opened and flattened. This allows the chicken to cook and brown evenly, but it is also easier to spread it on a glaze and leave it in the oven.

For this recipe from our book “COOKish”, which limits recipes to just six ingredients without sacrificing taste, we make a simple glaze with fruity-sweet chutney mixed with butter for richness and turmeric for taste. Before cooking, we mix part of the glaze with citrus juice to serve as a sauce next to the carved chicken.

A herb and grain pilaf is the perfect accompaniment.

CHUTNEY GLAZED SPATCHCOCKED CHICKEN

Start to end: 1 hour 20 minutes (20 minutes active)

Servings: 4 to 6

½ cup tamarind chutney OR mango chutney

4 tbsp salted butter, melted

1 teaspoon of ground turmeric OR ground ginger

Juice of 1 lemon OR 1 lime

4 pounds of whole chicken

Kosher salt and ground black pepper

Preheat the oven to 425 ° F. Place a wire rack in a rimmed baking sheet. Mix the chutney, butter and turmeric together; Measure ⅓ cup into a small bowl, then stir in the juice; Set aside for serving. Use kitchen scissors to cut along each side of the chicken’s backbone and discard. Lay the bird skin flat on the wire rack, skin side up. Season with salt and pepper, then brush with half of the chutney mixture. Roast for 40 minutes. Brush with the remaining chutney mixture and cook for another 10 to 15 minutes until thighs reach 175 ° F. Let rest for 10 minutes. Slice and serve with the sauce.

EDITOR’S NOTE: For more recipes, visit Christopher Kimball’s Milk Street at 177milkstreet.com/ap


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