Lemon, Garlic & Herb Roasted Spatchcock Chicken | 香草檸檬蒜香烤雞

附中文食譜

Nothing quite beats a perfect chicken roast, especially when it can be done with ease and in a short time! A homey chicken roast sounds sublime for a cozy Sunday dinner in with the family or loved ones, yet it is also impressive enough to wow your friends and neighbors. This roast chicken will fill your kitchen with the tantalizing scent of garlic, rosemary, and lemon, giving you impossibly juicy meat and skin so crispy it easily beats the pants off any rotisserie chicken.

Spatchcocking your chicken is a surefire way to ensure juicy results and crispy skin every time. Not only do you cut short on the cooking time, it also makes for easy marinading the night before. Works great also on the grill for a summery outdoors barbecue. As I shared in my last post, ever since I started spatchcocking I've never turned back; in fact, a simple spatchcock chicken roast has saved me many a time when I invited friends over for dinner!

• Go to my tutorial: How to Spatchcock a Chicken: A Step-by-Step Guide

Lay the bird on a bed of root vegetables, onion, and garlic for a wholesome, easy meal all in one pan!

Let the bird marinate overnight for extra flavor and tenderness

To make for a complete meal in one pan, I like to throw in chopped root vegetables, onion wedges, whole garlic cloves, and hearty vegetables like brussels sprouts to roast together. For a even more scrumptious treat, however, I like to build a layer of thinly sliced potatoes and sweet potatoes underneath the chicken, which soaks up the juices from the roast and crisps up with crunchy bits towards the end. Now, that is truly irresistible.

The roast will generate a copious amount of drippings, which you can use to whip up a luscious gravy if you are feeling extra fancy. Personally, I find the chicken in and of itself so flavorsome and moist that I'd skip completely on the gravy. Rather, I would reserve the lemon-infused, richly-flavored, garlicky drippings for cooking another day - whether it's in roasting baby potatoes, stir-frying vegetables, or cooking another chicken dish. It is absolutely sensational in preparing my Lemon Chicken Piccata with Zoodles recipe!

• Get the recipe: Lemon Chicken Piccata with Zoodles

Pair this roast chicken with a perfect side dish: Brown Butter Roasted Brussels Sprouts with Pancetta, Sage, and Almonds - work on the stove while the chicken is roasting, then pop the dish into the oven once the bird is out resting!

•  Get the recipe: Brown Butter Roasted Brussels Sprouts with Pancetta, Sage, and Almonds

The chicken is so tender the leg freely wriggles off without even using a knife - watch as the juices flow!

Ingredients
1 whole chicken
3 large cloves garlic, minced
1/4 cup fresh herbs, chopped (rosemary/thyme)
3 tablespoons extra virgin olive oil
1 tablespoon coarse salt
1 teaspoon ground black pepper
1 whole lemon
Potatoes (optional) 


Directions
1. Spatchcock the chicken: Pat the chicken dry. Using a pair of kitchen shears, cut along each side of the spine to remove the backbone. Trim excess fat and clean out the cavity. With breast side up, press down firmly in the middle of the breastbone to flatten the bird. (For my step-by-step guide, click here)

Get under the skin: using your fingers, carefully separate the skin and the flesh in the breast and thigh. Spread marinade nicely in these "pockets" and evenly all over the whole chicken.

2. Season the chicken: Combine garlic, herbs, olive oil, salt and pepper in a bowl. Rub marinade evenly throughout the chicken and under the skin. Drizzle with lemon juice from half of the whole lemon. Reserve the squeezed half lemon for roasting. Marinate overnight.

3. Roast the chicken: Preheat oven to 425°F/220°C. Remove chicken from fridge and allow 20 minutes to return to room temperature. In a large cast iron skillet or sheet pan, scatter thinly sliced potatoes and salt generously. Place squeezed lemon half in center to help prop up chicken for better air circulation. Place chicken on top and tuck the wing tips under to prevent burning. Slice remaining half lemon and scatter around chicken.

4. Roast for 20 minutes. Baste the potato slices with drippings. Rotate the pan and return to the oven for an additional 15 to 20 minutes until golden and crispy, depending on size of the chicken. Remove from the oven and let rest for 10 minutes. Dig in!

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【 香草檸檬蒜香烤雞 】

材料：
急凍全雞                          1 隻
蒜末                                   3 大蒜瓣
新鮮迷迭香/百里香       適量（剁碎）
初榨橄欖油                      3 湯匙
粗鹽                                   1 湯匙
黑胡椒                               1 茶匙
檸檬                                   1 個
薯仔                                   隨意

做法：
1. 先將全雞來個蝶式開邊。（詳細做法：蝴蝶式全雞開邊法）
2. 準備醃料：把蒜末、香草、橄欖油、鹽和胡椒拌勻。
3. 用手指輕輕把雞胸和雞腿的皮與肉之間分隔開，有助塞進醃料。把整隻雞塗滿醃料，擠上半個檸檬汁，放進雪櫃醃過夜。擠完的檸檬半保留備用。
4. 醃好的雞置室內解凍約 20 分鐘。預熱焗爐至 425°F/220°C。
5. 薯仔切薄片，平鋪在烤盤上並撒上鹽和胡椒。擠過的檸檬半放在中間。
6. 放上雞隻，將雞翼尖向下疊好以防止燒焦。剩餘半隻檸檬切片，撒在烤盤上。
7. 放進焗爐烤 20 分鐘。薯仔掃上雞油，再烤 15 - 20 分鐘至雞隻金黃皮脆，即成！

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How to Spatchcock a Chicken: A Step-by-Step Guide | 蝴蝶式全雞開邊法

附中文做法

For many a seasoned home cook, roasting whole chicken may be like a walk in the park; but for the vast many others, me including, roasting chicken instills a certain fear. There is often that most daunting fear that the chook cooks unevenly, with the breast turning into rubber while the drumstick runs pink; the hassle of turning, flipping, and then the basting; oh, and the long wait. For yet others, there is the issue with size - their oven is so petite that it can barely accommodate even a small bird lying on its tummy. Trust me, I have been there, done that. Nothing feels more comforting than a juicy roast chicken on a Sunday, yet for the longest time I have denied myself this ultimate pleasure for fear of failure and hassle.

This was all about to change when I learned how to spatchcock a chicken, which is just a fancy way of saying to butterfly a chicken. By removing the backbone from tail to crown and laying the chicken flat like an open book, you essentially turn something three-dimensional into two, not only creating a more even surface to cook evenly, but also exposing more skin, which crisps up nicely under high temperature - and who doesn't go nuts over crispy skin?! (Those who discard and push the skin to the edge of the plate, pass them over please.)

Another main advantage of spatchcocking a chicken is faster cooking time, whether on the grill or roasting in an oven. Time after time, I will have a perfectly juicy, tender roast chicken ready in just 35 minutes - a whopping third faster than roasting a chicken whole. Additionally, a butterflied chicken makes a wonderful palette for marinating, given the easier access to the cavity and exterior.

A whole chicken from the supermarkets in Hong Kong typically comes with the full package - head, neck, feet and all but the giblets. Spatchcocking is like operating a surgery. For first-timers, the process may get you a wee bit queasy especially with the poor bird staring back at you. Memories of dissecting a dead frog in biology lab may flash back. Go ahead, chop the head off and discard it out of sight to calm the guilt but never do so without giving thanks. If anything, spatchcocking a chicken allows us to be just one step closer to understanding and appreciating the animals that feed us. And if this step hasn't converted you into vegetarianism yet, go on and proceed with a pair of sharp kitchen shears.

Advantages of spatchcocking:
•  More even cooking - consistently tender and juicy
•  Greater surface area for crispy skin
•  Short cooking time - approx. 35 minutes
•  No flipping and turning necessary
•  Great for marinating
•  Perfect for both oven roasting and grilling
•  Excellent for smaller ovens
•  No carving necessary - just section the chicken off when serving
•  You get to practice CPR
 
At the risk of sounding exaggerated, I dare say learning to spatchcock a chicken was positively life-changing. Consistent, juicy results every time. All my fears for roasting chicken dissipated, and not for a second do I consider going back to roasting a chicken whole, ever.

從此不再恐懼烤全雞！把雞剪開成蝴蝶狀，使全雞在同一個平面及相同的厚度均勻受熱，除了大大縮減烤焗時間，更能每次都做出嫩滑多汁、皮脆可口的效果！— 拖延已久，終於完成了這一個小小的 tutorial 跟大家分享不敗烤雞秘訣 : 

{ A Step-by-Step Guide: Let's Begin }

Grab your kitchen shears

Pat your chicken dry. Remove and discard the head and neck. Cut feet off at the joint of the drumstick. Set aside.
雞洗淨，抹乾水份。用剪刀去掉頭、頸和雞腳。

Cut along the backbone

Starting at the tail, cut along one side of the backbone with kitchen shears. Make the cut as close to the spine as possible.
雞背向上，用剪刀沿著雞背脊椎的兩側將雞背剪開。

Remove the backbone

Repeat on the other side of the spine toremove the entire backbone from neck to tail.
再剪另外一邊，剪出整條雞背骨。

Trim and clean

Trim excess fat and clean out the cavity. Reserve backbone and feet for stock or freeze for later use — do not discard!
清除多餘脂肪和所有內臟殘餘物。雞背骨和雞腳可雪藏備用來造高湯。

 

Flatten the chook

Now, on to my favorite step: "give CPR". With breast side up, press down firmly in the middle of the breastbone to flatten the bird — you will hear a sensational crack. This step is dangerously satisfying.
「心肺復甦術」: 雞胸向上，用掌心於胸骨中央用力壓一壓，隨即會聽見「啪啦」一聲，將全雞壓平。

Get under the skin

For maximum flavor, you want to get your marinade under the skin. Carefully use your finger to create pockets between the skin and the flesh in the breast and thigh. Be careful not to break the skin!
用手指輕輕把雞胸和雞腿的皮與肉之間分隔開，有助塞進醃料另雞肉醃得更為入味。

You've just spatchcocked!

Well done — your chicken is now relaxed and ready for the marinade and the grill!
成功把雞開背成蝴蝶狀，下一步加入醃料和烤焗！

Do you like to roast your chicken whole or spatchcocked?
Share with me or leave a comment below! Tag #alvinspenthousekitchen.
Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!

Som Tum Thai: Green Papaya Salad | 泰式青木瓜沙律

附中文食譜

Thai food lovers will most certainly be no stranger to som tum (ส้มตำ) - or green papaya salad - the salad that is at once impossibly fiery and refreshingly crunchy; intensely savory and insanely tangy - in short, it is a kaleidoscope of explosive sensation on a plate.  

Som tum originates in Isaan, the northeastern region of Thailand bordering Laos (some may argue that the dish originally came from Laos), though it is now widely consumed across the country with a multitude of variations which may include salted crab, fermented fish paste, or green mango in place of papaya. What most of us come to recognize as the typical som tum is actually called "som tum thai" (ส้มตำไทย) - a classic version that is perhaps most palatable internationally as it does not contain any of the more pungent ingredients.

The core ingredients of a som tum are shredded green papaya, tomatoes, green long beans, dried shrimp, and peanuts, pounded together with chilies, fresh garlic, palm sugar, fish sauce, and juicy limes, all of which combine to create a perfect balance of salty, sweet, spicy, and sour. Som tum is almost always prepared with a large clay or wooden mortar and pestle - a must have in any Thai kitchen really - which allows for easy pounding, crushing, and melding of ingredients and flavors. After all, the word tum in som tum is derived from the verb "to pound" (and "sour" for "som"). I have attempted making som tum before by simply tossing the ingredients without a mortar and pestle and, trust me, the salad was just that - a bland, soul-less, "deconstructed" salad. 

Now, what if you haven't got space for an unwieldy mortar and pestle at home? Well, join the club. I may not have one, but instead make use of the resources at home and retrieved a large glass mixing bowl, paired it with my wooden cocktail muddler bought from the Japanese dollar store, and together they just worked wonders.

When it comes to prepping the green papaya, I have at one point or another observed chefs and street cart vendors in Bangkok shredding the green papayas by vigorously slashing and paring away the surface of the fruit, a traditional method that yields an intentionally coarse and uneven shred for extra crunch. My knife skills may be questionable, and I am in no hurry of slashing a finger or two, so I resort to my trustee grater and alternate between the medium and large-sized holes for that effortlessly rustic, crunchy result. 

For the most authentic result, it is ideal to sweeten the dish with Thai palm sugar, available at most southeast Asian grocery shops; if unavailable, substitute with soft light brown sugar for a "same same but different" caramelized taste. With sourness being a dominant flavor in som tum - as the name suggests - the use of fresh lime is essential for a citrusy tang to balance off the sweetness of palm sugar and saltiness of fish sauce and dried shrimp. It is also not uncommon to use a bit of tamarind water in addition to lime juice for a more complex note of sweetness and tartness, so give that a try!
 

On a different note, around this time of year, people all across Thailand would normally be gearing up for the Thai New Year celebrations. Under the ongoing Covid-19 pandemic, however, numerous Songkran events are cancelled, families are urged to stay in, the young are asked to avoid visiting their elderly family members in order to protect the most vulnerable, and international travel continues to be severely restricted. What is usually the most festive national holiday, doused with globally renowned ritual water splashing that draws tens of thousands of visitors each year, may present an oddly quiet scene this year. As with the rest of the planet, I hope that this global crisis will soon come to an end, and that life can resume its track as soon as possible for all.

With that said, sawadee pee mai krub!

Ingredients
Half a green papaya (about 2-3 cups shredded)
Half a small carrot
6 string beans or 2 long beans
1-2 small tomatoes or 6 cherry tomatoes
1-3 red bird’s eye chilies 
2 garlic cloves

1 1/2 tablespoons Thai palm sugar

1 1/2 tablespoons fish sauce

Juice of 1-2 Thai limes

2 tablespoons peanuts

1 tablespoon dried shrimp (optional)
 

Directions

1. In a small, dry frying pan, toast the peanuts over medium heat until fragrant and golden brown. Remove and set aside.

2. Peel and shred green papaya and carrot with a julienne peeler or a regular cheese grater with medium to large sized holes. Trim ends and cut long beans into 2-inch segments. Slice tomatoes into wedges, or halve the cherry tomatoes if using.

3. Cut each garlic clove into three pieces. Coarsely smash garlic and whole chilies in a mortar and pestle. Add the palm sugar, beans and tomatoes. Lightly pound to bruise the beans and break up the tomatoes, and ensure that the palm sugar is fully dissolved. Squeeze in the lime juice and fish sauce and pound to combine.

4. Add the green papaya, carrot, dried shrimp (if using), and toasted peanuts. Lightly pound and toss to combine. Check seasoning. The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang. Plate up and enjoy fresh!

Tried this recipe?
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【 泰式青木瓜沙律 】

Sawadee Pee Mai Krub！適逢泰國迎接新年，同大家分享地道前菜簡易食譜！青木瓜沙律 (ส้มตำ) 味道酸辣鮮甜又醒胃，往往叫人食得津津有味。就是使用街市常見用來煲湯的那種青木瓜，十元八塊就可以泡製爽脆新鮮的 Som Tum - 在家都能輕易造出正宗泰國風味！

材料：
青木瓜                 半個
甘筍                     半枝
長豆角                 2 條
小蕃茄                 1 個（或車厘茄 6 粒）
指天椒                 1 - 3 隻
蒜頭                     2 瓣
棕櫚糖                 1 1/2 湯匙
魚露                     1 1/2 湯匙
泰國青檸            1 - 2 個
花生                     2 湯匙
蝦米                     隨意
 
1. 花生用乾鍋烘香，備用。
2. 青木瓜和甘筍去皮刨絲，長角豆切段，番茄切件（車厘茄切半）。
3. 把蒜頭和指天椒摏碎。
4. 加長角豆、番茄和棕櫚糖輕輕摏碎至糖完全溶解。
5. 倒入魚露和新鮮青檸汁，拌勻來混合各種材料。
6. 加入青木瓜、甘筍絲、蝦米和花生，一邊繼續輕輕摏碎、一邊拌勻，令各樣材料更為入味。試味並再作適當調味，即成！

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