Wednesday, August 3, 2011

Raspberry Chipotle Flat Chicken

Hello all! I have been away to Montana since the last time I posted and I haven't had time to cook or bake since I got back. My dwelling is undergoing major renovations and that also includes a re-installment of cabinets and the counter top in our kitchen including refinishing and repainting walls and tiles. Before completely demolishing our kitchen, I made this dish using a sauce I bought in Helena, Montana. It's a "Roasted Raspberry and Chipotle Sauce," and though the idea of a fruit and spices usually does not mix well for me, this sauce had me go head-over-heels. I found this beauty at the local Costco Warehouse, sampled on a thin whole grain cracker with brie cheese. I basically melted along with the soft cheese as soon as the morsel was in my mouth. Tangy-sweet with a bit of savoriness from the cheese and cracker, it was a divine bite. What was even more incredible was the little kick of spiciness that rocked all the flavors together. It was f****ing delicious. Back at home with my prized bottle of the sauce, I couldn't wait to try it on the suggested meats (poultry, pork, salmon) and appetizer suggestions.
This chicken dish is the first time I have used the sauce since I bought it and I loved the color it gave the roasted chicken (as my family gobbled up almost all the bird). I decided to flatten (butterfly) the chicken so that it would be seasoned better, cooked faster and carved better.  To flatten a chicken, all you do is remove the spine and the breast bone (keel bone) so that you can flatten the bird out and have less bones to worry with when carving. When you season, the spices you use will be better penetrated into the meat so that your bird will be seasoned all over rather than just on the skin. Here's a great instructional video with how to butterfly a chicken.

I dry rubbed my chicken with salt, pepper, and garlic powder (around 1-2 tsp of each) and roasted it at 200-250 degrees Celsius for about 45 minutes in my glass conventional oven* until the skin was semi-golden brown. I then brushed the bird with 2 tbsp of the Raspberry Chipotle and let it roasted for another 5 minutes until the sauce melted right into the chicken and the skin was glossy and golden. I let the bird rest for 15 minutes before carving so that the meat would retain heat and not dry out. I served the chicken with brown rice, pea tips sauteed in garlic and baked zucchini rounds. Our "last supper" before our kitchen's doomsday.

*butterfly chicken is awesome on the BBQ too so go ahead and preheat your grill to medium-high heat and grill the bird to your liking!


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