Butterflied Mushroom Chicken Recipes

BUTTERFLIED CHICKEN

Steps:

• Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
• Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
• Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
• Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
• Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
• Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

BUTTERFLIED MUSHROOM CHICKEN

Steps:

• Butterfly chicken breasts, flavor with salt and pepper, place open side up in 8x14" glass dish and set aside.
• In a large skillet melt the butter then add porcinis. Cook covered, 2-3 minutes, stirring once.
• Remove porcinis with slotted spoon, set aside and keep warm.
• Stir in cream, white wine, two tablespoons chives, lemon zest and garlic.
• Bring to boil then reduce heat.
• Simmer, uncovered, 3-5 minutes or until slightly thickened and bubbly.
• Stir in porcinis and remove from heat.
• Drizzle sauce over raw breasts, cover with foil and bake in 350 oven until juices run clear.
• Garnish with extra chives and serve with salad and fresh bread.

BUTTERMILK MUSHROOM BAKED CHICKEN BREASTS

Steps:

• Set oven to 425 degrees.
• Melt butter in a greased 13 x 9-inch baking dish for about 5 minutes or until the butter is hot and melted.
• Season the breasts with seasoned salt, pepper and garlic powder.
• Dip the chicken pieces in about 1/2 cup buttermilk, then dredge in flour.
• Arrange the chicken in baking dish with melted butter breast-side down.
• Bake in a 425 degree oven for 25 minutes; remove from oven turn chicken over and bake for another 10 minutes more.
• In a bowl stir together 1 cup buttermilk with the undiluted soup, well drained mushrooms and black pepper to taste.
• After 10 minutes of baking, pour the sauce over the chicken, then sprinkle with Parmesan cheese.
• Return to oven and bake for another 10-15 minutes or until the chicken is done and the sauce is heated through and bubbly.

BROILED BUTTERFLIED CHICKEN

Steps:

• Preheat the broiler to high. Brush the chicken all over with butter and oil and arrange it skin side down in a shallow pan. Set it under the broiler so the chicken surface is about 6 inches from the heat source. Let broil for about 5 minutes, then baste rapidly with the butter and oil, and continue for another 5 minutes. The surface should be browning nicely; if not, adjust the heat or the distance of chicken from broiler. Baste again, this time with the juices accumulated in the pan, and broil another 5 minutes. Then season with salt and pepper, turn the chicken skin side up, and season the surface. 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).
• Remove the chicken to a carving board and let it rest for 5 minutes. Meanwhile, make the deglazing sauce by first spooning cooking fat off the juices in the pan. Then stir the shallot into the pan and simmer for a minute or so on top of the stove, until the juices are syrupy. Swirl in the enrichment butter, pour over the chicken, and serve.
• BROIL/ROASTED BUTTERFLIED ROASTING CHICKEN-AND TURKEY. Broil/roasting a big 6-to-7-pound butterflied roaster or capon or a 12-pound turkey takes, again, half the time you'd need if you roasted it whole. 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. Just finish the cooking in the oven-I like to roast mine at 350°F. A 6-to-7-pound bird takes 1 to 1 1/4 hours; a 12-pound turkey, about 2 hours. See the broil/roast times box for more details.
• DEVILED GAME HENS OR POUSSINS. For 2 birds, serving 4 people. Butterfly the birds and broil as in the master recipe, but give them only 10 minutes per side. 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. Paint this over the skin sides of the birds, then pat on a layer of fresh white bread crumbs. Baste with the remaining juices. Finish cooking under the broiler.
• With heavy shears or a cleaver, cut down close to the backbone on each side, and remove the bone. Spread the chicken open, skin side up, and pound on the breast with your fist to flatten the chicken. Cut off and discard the little nubbins at the wing elbows, and fold the wings akimbo. 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.
• Always allow an additional 20 to 30 minutes, just to be safe.
• Butterflied Roasting Chickens
• 4 to 5 pounds / 45 minutes to 1 hour
• 5 to 6 pounds / 1 to 1 1/4 hours
• Butterflied Turkeys
• 8 to 12 pounds / 1 1/2 to 2 hours
• 12 to 16 pounds / 2 to 2 1/2 hours
• 16 to 20 pounds / 2 1/2 to 3 hours
• Whenever bread crumbs are called for, always make your own out of fresh homemade-type bread. 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. It's useful to make a lot while you are at it and freeze what you don't need.