Spatchcocked glazy saltybird

[dnomadb]

Marinade

• 1 can beer
• Some fish sauce
• Good amount of tamari or soy sauce
• Medium pour of maple syrup (pour for 2-3 seconds)
• Few squirt sriracha
• Bay leaf or 2
• 4-6 cloves of garlic, smashed and dices

Spatchcock

• Using a heavy knife, cut a chicken along the side of the spine, then spread apart bird flat, cracking the breastbone apart as you flatten. Leave spine on bird
• Rub the bird down with salt and pepper on both times
• Put the bird in the marinade. Marinate in fridge for 1-10 hours, turning occasionally

Coooookin

• Preheat over to 400 (convection) or 425 (regular)
• Pull the bird out of the marinade and put into flat roasting pan
• Put into oven. Bake at 👆 temp for 30 minutes, heavily basting with marinade frequently
• After ~ 30 or when bird is browning nicely, turn down heat to ~ 325-350. Let cook for 30 more, continuing to baste
• After an hour bird should be done. If not keep a cookin. Look for when leg meat starts to pull away from bone or when juice run clear from leg joints when poked
• Pull out, rest, and eat

Bonus

• Use rest of marinade for reduction with stir-fried vegetables

[mapsam]

This came out great. Goes well with lentils, rice, and broccolini. Thanks @dnomadb for the rec!

I wasn't patient enough to take a photo when it was done cooking. But here's a shot of the prep

[mapsam]

And some rockin' leftovers. Guest appearance from a jealous Jasper.

[suhasdeshpande]

jealous Jasper.