Saturday, November 26, 2011

How to: 30 Min Roast Chicken with Red Mustard Rub

At some point, they are going to have to knock a hole in the side of the wall and throw the rotisserie chicken out as you drive by. – Harry Balzer (food industry analyst)

Side dishes: green beans, roasted beets and quinoa/cranberry/walnut pilaf.
Do you have 45 minutes to make something nutritious for dinner for your family? I hope you can spare the time…

Here’s a meal I have pulled off a few times now. It actually is a roast chicken that you can complete in the oven in 30 minutes with only a little more time on top of that.

Backbone removed, flattened and cut at all joints.
After the initial 5 minute searing, it's ready for the oven.
What do you need to pull off this feat? A skillet, knife and kitchen shears. It involves “butterfly”-ing the chicken so it lays flatter. Ergo, it is more one thickness and can cook faster.

It’s simplicity itself. Here’s FIVE fast steps to prep your chicken that take 5 minutes – tops. Choose a chicken that’s between 2-1/2 to 3 lbs. Larger won’t cook in the allotted time. While you prepare the chicken, preheat your oven to 450°F.

5 Steps to Prep
1. Remove the backbone by cutting down both sides with the shears.
2. Turn the chicken so it’s facing skin side up
3. Cut the flesh to the bone on all joints (shoulders where wings join breast, legs, “knees”, etc)
4. Remove amy extra skin and fat, and the wing tips
5. Press the breast down until it flattens (you may hear it crack, maybe not)

You now have something that looks like a frog, or your how your mother’s lap dog lays on the floor.

This is the chicken after 1/2 hour. Perfectly cooked. Watch out
for rubs that have a lot of sugar. The high roast will burn the skin.
To roast the chicken, start it on the stove. Heat an oven-proof skillet (no fat) until water sizzles. Place the seasoned chicken (see recipe below) bone side down in the skillet. Let fry for about 5 minutes on high heat.

Place chicken and pan in the oven and allow to finish roasting for 30 minutes. Check for an internal temperature of 18-°F for poultry to be cooked.

I made a Jacques Pépin mustard rubbed chicken a couple weeks ago that was amazing. You can use any rub you want, with one caution.

I would suggest that you stay away from rubs that have too much sugar. The high heat will burn the skin. Other than that, be creative!

Here’s my Red Mustard Rub:
2 tbsp Dijon mustard
2 tsp brown sugar
2 tsp soy sauce
1 tbsp paprika
2 tsp dried rosemary
1 tsp garlic powder
1 tsp cracked black pepper
1 tsp salt

Mix together and rub over all surfaces of the chicken. Tah-dah!

Since the oven’s already on, how about some roasted vegetables with your chicken for a whole meal?


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