Spatchcocked a whole chicken, then seasoned it and let it dry in the fridge for three days. Roasted at 425 to temp (160ish for the breast, well past 165 for the legs because they can take it). Added potatoes and carrots about halfway through, then broccoli for the last fifteen minutes.
The gravy is based on a beef-chicken-leek-mushroom stock I made a few weeks ago, with butter and xanthan gum to emulsify.
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Spatchcocked a whole chicken, then seasoned it and let it dry in the fridge for three days. Roasted at 425 to temp (160ish for the breast, well past 165 for the legs because they can take it). Added potatoes and carrots about halfway through, then broccoli for the last fifteen minutes.
The gravy is based on a beef-chicken-leek-mushroom stock I made a few weeks ago, with butter and xanthan gum to emulsify.