Make Ahead

Porcini Rubbed Butterflied RoastedĀ Chicken

February 24, 2010
3 Ratings
  • Serves 2-3
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

What You'll Need
  • 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
  • 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. Chicken and Porcini Powder
  2. 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.
  3. 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.
  4. 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.
  5. Thoroughly coat the chicken with the porcini powder. Run a little under the skin but most of it should on the skin.
  6. Place the cookie sheet in the fridge uncovered overnight. This removes the moisture from the skin resulting in a super crispy end result.
  7. Preheat the oven to 425 degrees and remove the chicken from the fridge.
  8. Heat the oil and butter in an oven safe skillet over medium high heat.
  9. 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.
  10. 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.
  11. 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.
  12. If you are feeling fancy, make the pan sauce and serve on the side. Otherwise, dig in!
  1. Mushroom Shallot Sherry Vinegar Pan Sauce
  2. 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.
  3. Add the flour and stir for 1-2 minutes.
  4. Add the chicken stock and vinegar and cook down for 4-5 minutes. Taste and adjust seasonings, if necessary.
  5. Serve the sauce on the side.

See what other Food52ers are saying.

  • Peggy Hardaway
    Peggy Hardaway
  • aargersi
  • monkeymom
  • healthierkitchen
  • AntoniaJames

14 Reviews

Peggy H. October 31, 2016
This sounds marvelous! I'm printing it out to try some time. Thank you.
cateler April 29, 2012
so unbelievably good ... the pan sauce is a must ... had to threaten my kids with hand amputation fighting for the skin. Thank you.
aargersi October 5, 2011
Yum - looks great, I bet is smells fabulous !!
aargersi October 5, 2011
IT, not is :-)
monkeymom May 20, 2010
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!
melissav May 21, 2010
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!
healthierkitchen April 27, 2010
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!
melissav April 29, 2010
I think it would be great on the grill. Let me know how it turns out if you try it.
AntoniaJames April 5, 2010
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)
melissav April 6, 2010
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!
monkeymom February 28, 2010
The porcini rub is fantastic looking. I'm looking forward to trying it out!
melissav March 1, 2010
The porcini rub is really yummy. I hope you enjoy it!
coffeefoodwrite February 26, 2010
Mmmmm...this looks very good. I'm adding it to my recipes..thx!
melissav March 1, 2010