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1
Preheat the broiler to high.
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2
Brush the chicken all over with butter and oil and arrange it skin side down in a shallow pan.
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3
Set it under the broiler so the chicken surface is about 6 inches from the heat source.
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4
Let broil for about 5 minutes, then baste rapidly with the butter and oil, and continue for another 5 minutes.
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5
The surface should be browning nicely; if not, adjust the heat or the distance of chicken from broiler.
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6
Baste again, this time with the juices accumulated in the pan, and broil another 5 minutes.
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7
Then season with salt and pepper, turn the chicken skin side up, and season the surface.
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8
Continue broiling and basting with the pan juices every 5 minutes for another 10 to 15 minutes, until the chicken is done (see page 44).
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9
Remove the chicken to a carving board and let it rest for 5 minutes.
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10
Meanwhile, make the deglazing sauce by first spooning cooking fat off the juices in the pan.
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11
Then stir the shallot into the pan and simmer for a minute or so on top of the stove, until the juices are syrupy.
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12
Swirl in the enrichment butter, pour over the chicken, and serve.
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13
BROIL/ROASTED BUTTERFLIED ROASTING CHICKENAND TURKEY.
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14
Broil/roasting a big 6-to-7-pound butterflied roaster or capon or a 12-pound turkey takes, again, half the time youd need if you roasted it whole.
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15
Use exactly the same system as for the preceding broiled chicken except that, when you have browned the underside, and given the skin side the beginning of a brown, you then switch from broiling to roasting.
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16
Just finish the cooking in the ovenI like to roast mine at 350F.
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17
A 6-to-7-pound bird takes 1 to 1 1/4 hours; a 12-pound turkey, about 2 hours.
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18
See the broil/roast times box for more details.
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19
DEVILED GAME HENS OR POUSSINS.
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20
For 2 birds, serving 4 people.
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21
Butterfly the birds and broil as in the master recipe, but give them only 10 minutes per side.
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22
Meanwhile, whisk together, to make a mayonnaise-like sauce, 1/3 cup Dijon mustard, a large minced shallot, pinches of dried tarragon or rosemary, drops of Tabasco sauce, and 3 tablespoons of the pan juices.
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23
Paint this over the skin sides of the birds, then pat on a layer of fresh white bread crumbs.
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24
Baste with the remaining juices.
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25
Finish cooking under the broiler.
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26
With heavy shears or a cleaver, cut down close to the backbone on each side, and remove the bone.
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27
Spread the chicken open, skin side up, and pound on the breast with your fist to flatten the chicken.
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28
Cut off and discard the little nubbins at the wing elbows, and fold the wings akimbo.
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29
To hold the legs in place, make 1/2-inch slits in the skin on each side of the lower breast and tuck the drumstick ends through the slits.
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30
Always allow an additional 20 to 30 minutes, just to be safe.
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31
Butterflied Roasting Chickens
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32
4 to 5 pounds / 45 minutes to 1 hour
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33
5 to 6 pounds / 1 to 1 1/4 hours
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34
Butterflied Turkeys
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35
8 to 12 pounds / 1 1/2 to 2 hours
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36
12 to 16 pounds / 2 to 2 1/2 hours
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37
16 to 20 pounds / 2 1/2 to 3 hours
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38
Whenever bread crumbs are called for, always make your own out of fresh homemade-type bread.
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39
Cut off the crusts, slice the bread into 1-inch chunks, and pulse not more than 2 cups at a time in a food processor, or 1 cup at a time in an electric blender.
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40
Its useful to make a lot while you are at it and freeze what you dont need.
