I just stumbled into (by way of extensive trial-and-error) the best roasted chicken I have ever made, and dare I say, one of the best chickens I have ever eaten, and I didn’t even have to deep fry it!
The Penultimate Chicken
(I might try to make one better after this)
1 young/roaster chicken (4 to 4.5-pounds)
2 cloves garlic, minced
1 small shallot, minced
2 tablespoons Chinese (or dijon) mustard
2 tablespoons Magic Hat #9 (or an IPA… both are light color ales, and you get to drink the rest while you cook!)
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon Sriracha
1/2 teaspoon Chinese 5-spice
1/2 teaspoon sea salt
1. Preheat the oven to 425. Spatchcock (or butterfly, a technique explained below) and rinse the chicken.
2. Combine all other ingredients in a small container with a tight-fitting lid and shake to emulsify. Turn the bird breast-side down and spread about a third of the mixture inside the bird.
3, Heat a large, oven-safe skillet over high heat (Let it get really hot. I promise it’ll be OK) and put in the bird, spread open, breast side up. Let it cook 5 minutes in the pan while you rub the remaining mixture on the exposed side of the bird. After 5 minutes, put the whole pan in the oven for 30. Let it sit for at least 10 minutes before carving.
Below is a great instructional video on spatchcocking a chicken, but for this recipe, stop watching at 2:12 or so. You shouldn’t cut the bird in half.