Porcini Rubbed Butterflied Roasted Chicken

By • February 24, 2010 • 13 Comments

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Author Notes: After trying countless roasted chicken recipes, I decided butterflied roasted chicken was the way to go. The chicken cooks evenly and the skin is always super crisp. This recipe is best if you can coat it in the yummy spice rub the night before and allow it to air dry in the fridge overnight. This guarantees super crisp skin and moist meat. melissav

Serves 2-3

Chicken and Porcini Powder

  • 1 small chicken, about 2.5-3 lbs, preferably organic
  • .75 ounces dried porcini mushrooms
  • 1 tablespoon black peppercorns
  • 1/2 tablespoon fennel seed
  • 1 tablespoon kosher salt
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  1. Using kitchen shears, cut out the backbone of the chicken. Turn the chicken over and using your palm press down on the chicken so the breasts flatten. Throw the backbone in a freezer bag and save for the next time you make stock.
  2. Place the chicken on a rack set over a cookie sheet. I use a cookie cooling rack with the legs folded down. Pat it with a paper towel.
  3. Place the porcini, peppercorns, and fennel seeds in a spice mill. I use a coffee grinder that I use exclusively for spices. Once ground to a powder, pour into a small dish and mix in the salt.
  4. Thoroughly coat the chicken with the porcini powder. Run a little under the skin but most of it should on the skin.
  5. Place the cookie sheet in the fridge uncovered overnight. This removes the moisture from the skin resulting in a super crispy end result.
  6. Preheat the oven to 425 degrees and remove the chicken from the fridge.
  7. Heat the oil and butter in an oven safe skillet over medium high heat.
  8. When the butter and oil are super hot, add the chicken skin side down. Cook for four minutes, pressing down on the chicken with a large spatula. As it cooks, spoon some of the butter and oil over the top of the chicken.
  9. Flip the chicken over and cook for approximately 20-25 more minutes, until almost done. Flip on the broiler and broil for the last 3-4 minutes. Watch it carefully - you don't want to burn it and ruin all your hard work.
  10. Remove the chicken from the pan and set aside to rest. Try to resist picking at the skin. Then say "screw it, I'm the cook" and steal a piece like I obviously did in the above picture.
  11. If you are feeling fancy, make the pan sauce and serve on the side. Otherwise, dig in!

Mushroom Shallot Sherry Vinegar Pan Sauce

  • 1/2 cup sliced shallots
  • 1 handful of mushrooms, your choice, sliced
  • 1 tablespoon flour, preferably wondra
  • 1.25 cups chicken stock
  • 1/4 cup sherry vinegar
  1. Place the skillet you cooked the chicken in over medium high heat and add the shallots and mushrooms. Cook for 4-5 minutes until the shallots and mushrooms are golden.
  2. Add the flour and stir for 1-2 minutes.
  3. Add the chicken stock and vinegar and cook down for 4-5 minutes. Taste and adjust seasonings, if necessary.
  4. Serve the sauce on the side.
Jump to Comments (13)

Tags: crispy, Porcini mushrooms, yummy

Comments (13) Questions (0)

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over 2 years ago cateler

so unbelievably good ... the pan sauce is a must ... had to threaten my kids with hand amputation fighting for the skin. Thank you.

036

almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum - looks great, I bet is smells fabulous !!

036

almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

IT, not is :-)

Monkeys

over 4 years ago monkeymom

I was finally able to try out this recipe. I subbed fennel pollen for fennel seed and I did not butterfly the chicken. It was really fantastic! Everyone loved it, particularly the pan drippings with some added white wine. One of the added bonuses of this recipe is that the carcass made an amazing broth. Thanks for the recipe, I'm going to be using ht porcini rub often!

Ry_400

over 4 years ago melissav

So glad you liked it. I am going to have to get my hands on some fennel pollen to try out your modification. Getting hungry just typing this!

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over 4 years ago healthierkitchen

Just came across this recipe and it looks delicious. I plan to try it out soon. Wonder how it would be on the grill. Thanks!

Ry_400

over 4 years ago melissav

I think it would be great on the grill. Let me know how it turns out if you try it.

New_years_kitchen_hlc_only

over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Made this last night . . . . delicious. And relatively simple, too. The porcini, fennel seeds and pepper combination give the chicken a rich, earthy taste. The sauce was well worth the minimal effort. Plan to use it for other dishes in the future, too. Great recipe!! ;o)

Ry_400

over 4 years ago melissav

So happy you liked it. And you reminded me that I haven't made this since the contest week. I need to make it again soon!

Monkeys

over 4 years ago monkeymom

The porcini rub is fantastic looking. I'm looking forward to trying it out!

Ry_400

over 4 years ago melissav

The porcini rub is really yummy. I hope you enjoy it!

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over 4 years ago coffeefoodwritergirl

Mmmmm...this looks very good. I'm adding it to my recipes..thx!

Ry_400

over 4 years ago melissav

Thanks!