J – Roasted chicken for 12, or more, can be a challenge …
until now. This method lets you roast six petit poulet at one time in your oven. Enough for 12 petit, half-chicken servings. Even more for the light eaters. No fuss. No muss. Easy clean up, too.
The prep is not bad, either.
I have cooked/grilled many “massive” chicken dinners … too many large containers, too many greasy sheet pans. Enough!
Our poultry vendor offers petit poulet at a great price. And, they are super fresh.
So, for a weekend grill I grab three to four bags, two poulet to a bag, and I’m set.
Using the oven also opens up the grill for a bunch of stuff … asparagus, corn, squash. Of course, burgers if you want.
Pretty much instant party.
|Plated Meal Wednesday: Spatchcock Petite Poulet for a Summer Party|
- 2 petite poulet (2¼ to 2½ pounds each), spatchcock
- ½ stick (about 4 tablespoons) of tarragon lemon shallot compound butter (recipe link below)
- 4 Tbsp canola oil
- Salt and pepper
- Preheat oven to 425 degrees.
- Line a ½ sheet pan with heavy duty aluminum foil for easy clean up. Place a baking rack on top.
- Place the chickens on the rack skin side up. Carefully loosen the skin from the meat and place a tablespoon of compound butter under the skin of each leg quarter and each breast.
- Drizzle oil on both sides of the chicken and generously sprinkle salt and pepper on both sides.
- Place on the top rack of the oven.
- Cook for 30 minutes. check the temperature. Temperature should reach 145 on the thickest parts of the chicken.
- Turn up the temperature to 450 for 10 to 15 minutes or until the skin is golden and crispy.
- Remove from oven and let rest for 10 to 20 minutes before cutting. Internal temp should rise to about 160.
- Divide the chicken into segments. Or halves. Or serve whole.
The only slightly messy part is the skin-butter-stuffing routine. Once you get the hang of it, you are done pretty quickly. See the photos for details. Do in advance, also.
Taste test … super moist. Can’t get enough. Make now.