DRUNK ROAST CHICKEN

DRUNK ROAST CHICKEN

 

Succulent, crispy skin – two ways to describe my favorite meal — Roast Chicken.  Seeing a roast chicken emerge from the oven makes my mouth water. Without a doubt, I can eat roast chicken anytime. Using citrus is one of my favorite flavor combinations; but a little jazzing is in order here, so I decided to up the ante by adding tequila to the recipe!   Of course the tequila does cook off prior to meeting up with the chicken, but keep in mind that the sweetness of tequila is a fabulous partner with citrus, in this instance lemons and limes … it’s a sweet n’ sour thing.

Growing up, family story has it (per my mother) my grandmother wasn’t known for her cooking.  She would put a chicken in the oven early in the morning, and then what seemed like hours later, would retrieve it and serve dinner. Oh, that poor bird!. My mother’s roast chicken didn’t suffer the long hours in the oven; her’s was and still is always delicious. I just think roast chicken seems to make everything better.

For this recipe, you can use chicken parts, but presentation-wise, a whole bird gets you to oohs and ahhs. Here I worked with a spatchcocked (butterflied) chicken for two reasons: 1. the roasting process will be quicker because a source of heat (the bones) is removed; 2. I really love the look at a butterflied chicken in a pan.

The easiest way to butterfly a chicken is with a good pair of kitchen shears. Beginning with your chicken breast side down, cut along both sides of the backbone/spine.  (Save it for stock!). You will also want to cut the cartilage at the breast bone. Flip you chicken back over, tuck the wings under and it’s ready to go.

 Prior to roasting, I always cold air dry my chicken in the fridge. The hot heat on the dry skin, with it’s basting bath creates a crsipiness that is the bomb! Add this roast chicken to you repertoire and it won’t disappoint.

 

Drunk Roast Chicken

Roast chicken, an ultimate comfort dish, is basted with butter infused tequila.

 Course Main Course

 Cuisine American

 Keyword Butterflied Chicken, Comfort Dishes, Chicken Meals, Roast Chicken, Cast Iron Cooking,, Drunk Chicken, Spacthcocked Chicken, Tequila

 Prep Time 20 minutes

 Cook Time 1 hour 25 minutes

 Total Time 1 hour 45 minutes

Ingredients

  • 4-5lb Chicken, either whole or butterflied You can take the bird and let it air dry and chill at least an hour prior to roasting.

  • 2 large lemons

  • 2 limes

  • 6 tbs unsalted butter

  • 1/4 cup tequila

  • 2 tsp fresh lemon juice

  • salt to taste

Instructions

  1. Preheat your oven to 400°
    Salt and pepper your chicken thoroughly inside and out.

  2. Cut your citrus into rounds, set aside.

  3. Melt the butter in a pan until it begins to brown. Remove from the heat and stir in your tequila and lemon juice. Let cool slightly.

  4. Place your chicken into your pan, the citrus rounds over the chicken, covering the legs and breast area.

  5. Using a basting brush, liberally paint the chicken with the butter-tequila mixture. If necessary, you can add some additional melted butter to the mixture and place into your hot oven.

  6. During the roasting time, periodically check on the chicken, basting with the juices in the pan. When a thermometer reaches 165°, when inserted into the thickest part of the thigh, your chicken is done. Remove the pan from the oven and let cool slightly

  7. You can either pre-slice the chicken before presentation or place on a platter and bring to the table.