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Spatchcocked a chicken I got from the farmers market. Poked some holes in the skin and rubbed in some compound butter made with sage, rosemary, and thyme. Threw the stems and a lemon inside the bird. Quick coating of oil on the outside along with salt and pepper. Roasted on low for the whole time covered with tin foil for a good part of it. Discovered real quick even on low heat the top would burn so after about 5 minutes in the oven I pulled it and wrapped it up with part of the foil folded so it could vent steam. Not sure exactly how long it was in for, probably 40 mins or so. Let it rest while I made a pan sauce with the drippings with a splash of white wine and some more butter. Served with roasted fingerings and cauliflower I also got at the market. Overall a good time.
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- 6 months ago
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