The food lab better home cooking through science ( PDFDrive ) 723

in the center of the baking sheet and the legs are close to the edges Roast until the thickest part of the breast close to the bone registers 145°F on an instant-read thermometer and the joint between thighs and body registers at least 160°F, 35 to 45 minutes Transfer the chicken to a cutting board, tent loosely with foil, and allow to rest for 10 minutes, then carve and serve QUICK JUS FOR ROASTED BUTTERFLIED CHICKEN NOTE: For this recipe, you’ll need the neck and backbone from the butterflied chicken MAKES ABOUT ½ CUP 1 tablespoon vegetable or canola oil Reserved chicken backbone and neck, roughly chopped with a cleaver 2 teaspoons chopped fresh thyme, rosemary, oregano, marjoram, or savory, or a mix (optional) 1 onion, roughly chopped 1 medium carrot, peeled and roughly chopped 1 stalk celery, roughly chopped 1 bay leaf 1 cup dry vermouth or sherry 1 cup water or homemade or low-sodium canned chicken stock 1 teaspoon soy sauce 3 tablespoons unsalted butter, cut into pieces 2 teaspoons lemon juice (from 1 lemon) Kosher salt and freshly ground black pepper While the chicken roasts, heat the oil in a small saucepan over high heat until shimmering Add the chopped ... 2 teaspoons lemon juice (from 1 lemon) Kosher salt and freshly ground black pepper While the chicken roasts, heat the oil in a small saucepan over high heat until shimmering Add the chopped ... marjoram, or savory, or a mix (optional) 1 onion, roughly chopped 1 medium carrot, peeled and roughly chopped 1 stalk celery, roughly chopped 1 bay leaf 1 cup dry vermouth or sherry 1 cup water or homemade or low-sodium canned chicken...QUICK JUS FOR ROASTED BUTTERFLIED CHICKEN NOTE: For this recipe, you’ll need the neck and backbone from the butterflied chicken MAKES ABOUT ½ CUP 1 tablespoon vegetable or canola oil Reserved chicken backbone and neck, roughly chopped