A question about a recipe: Spatchcocked and Braise-Roasted Chicken
I have a question about step 3 on the recipe "Spatchcocked and Braise-Roasted Chicken" from amanda. It says:
"Set the pan back on the stove. Add the shallots and garlic, and cook over medium heat until the shallot has softened, about 2 minutes. Add the rosemary, sage and sherry. Increase the heat and boil off nearly all the sherry. Add 1 cup chicken broth and the lemon slices. Gently lower the chicken back into the pan, again skin-side up."
Do I return the backbone of the chicken back into the pan at this point? I would assume so after taking the trouble to brown it in the beginning but I am not sure.