Honey Mustard Roast Chicken - Food Wishes

hello this is chef john from food wishes comm with honey mustard roast chicken that's right not only are we doing a super delicious and super easy recipe for roast chicken i'm gonna show you how to do one of my all-time favorite poultry techniques and not just favour to do favor to say and of course I'm talking about spatchcocking okay there's a reason for that old culinary school saying if you start by spatchcocking your chicken will be rocking and this one certainly was and to get started we'll go ahead mix up our marinade in a nice large and as you can see a very experienced bowl and we'll begin with a whole bunch of yellow mustard and if you're noticing sort of a two-tone effect that's because I finished off the squeeze bottle of one brand and then started another but anything will work including Dijon and then to that we will add the honey of our choice or the honey of our honey's choice along with some rice wine vinegar or any vinegar and we'll also do a nice squirt of hot sauce in my case sriracha which means we don't really need any cayenne sorry kids but we will add a little bit of smoked paprika also known as the bacon of spices and then we'll finish up with some freshly ground black pepper and of course some salt and that's it we'll simply take a whisk and give it a mix and once combined our marinade is done and we can move on to the aforementioned spatchcocking and what we'll need is one large whole chicken all right something between about four and a half and five pounds is perfect and what we'll do is flip that over breast side down so we can identify the backbone which is very easy to find since it's right in the middle and all we're gonna do to remove that has take a pair of scissors and cut along either side of it starting at the tail bone going all the way out past the neck and yes of course you can do this with a knife but I really do find the scissors a lot easier and so as not to waste me make sure you're going as close to that backbone as possible and that's it once that's been removed we can go ahead and do a little trimming of any excess fat or skin at which point we will switch to a knife because what we'll do is find that cartilage right in the center right with that vyas form where the wishbone comes together and then using the knife we'll make one shallow cut right through that cartilage and then by pressing down on either side the chicken will flatten out and that breastbone should reveal itself and if you have to make another little cut in that cartilage to make that happen go ahead and then once that happens we can just run our fingers along the breastbone until the rest of the cartilage pulls away which is gonna allow our chicken to sit nice and flat as it roasts speaking which I think it looks a little nicer after it cooks if we remove that flat part of the wing right at the joint all right that's definitely optional but I do think it looks better plus we can take those and the backbone and make a little bit of stock so I do like to cut those off but you decide I mean you are fowl the Larry of your bird and that's it we'll go ahead and transfer that into the bowl of marination and we'll toss around until it's very well coated including and especially any and all nooks and crannies and it was right about here when I remember something we should have done on the cutting board which now I'm gonna have to do in the bowl which is much harder and that's take a sharp knife and make a few shallow cuts into the thigh and the leg and also if you want near those wing joints and not only will that allow the marinade to penetrate better but those are also the spots that take the longest to cook so by doing this theoretically it does cook a little more evenly so please do as I say and now as you just saw me do do those cuts on the cutting board which is way easier and that's it once I was completed I continued on making sure this was well coated and if you're wondering do you have to do those at all well no you don't have to do anything but I would and then once we feel like that's been sufficiently slathered we'll make sure we end up with the breast side down at which point we'll clean up the edges of our Bowl a little bit and then transfer this into the fridge to marinate for anywhere between 4 and 12 hours and if you are going overnight you might want to cover it but I was only gonna do mine for like 4 or 5 hours so I didn't and then what we'll do once we pull it out of the fridge is transferred out to a foil lined baking sheet of course with the skin side facing up and do not under any circumstances throw away that excess marinade all right we're gonna use that to baste with and also use that as a sauce later and at this point our bird is ready for the oven although I generally like to sprinkle on a little more salt so I did and that's it we'll go ahead and transfer that into the center of a 425 degree oven for about 50 minutes or so or until it's whatever you would consider safely done and then what we should do while it's roasting is transfer any of that excess marinade into a small saucepan and maybe thin it out a little bit with some stock you made with the wings in the backbone that you had simmering while your chicken was marinating and all we have to do here to make this safe to use as a sauce is simply bring it up to a boil and really that's it that is now perfectly safe to spoon over our chicken later but before that let's go ahead and use it for a little bit of basting since after about 40 minutes or so your chickens gonna start getting dark in certain spots mostly because of the caramelization of the honey so what I like to do for the last maybe 50 minutes of the cooking time is give it a nice basting with our sauce formerly known as our marinade and that's going to protect those spots from getting unpleasantly dark and also of course build up a nice glaze and you can do this as many times as you want although I only did mine twice like I said during the last 15 minutes of cooking at which point it looked like this and then what we'll do once our chicken is cooked to perfection is take that same brush but this time we're gonna brush over any of the rendered chicken fat that's on the pan along with of course any accumulated juices which is going to shine this up beautifully and also of course add a little bit of flavor and while I do this let me go ahead and give this a turn so you can appreciate its beauty from all angles and by the time we finish that our chicken will live perfectly rested and we can transfer it to some kind of serving platter possibly with some roasted potatoes and Brussels sprouts and I went ahead and finished up with some sliced green onions mostly because I had them but also because they're good for you and that's it our honey mustard roast chicken is done and ready to enjoy which I'm gonna do right here without even plating up and that my friends was just a magnificent roast chicken right a little bit sweet a little bit tangy with a little touch of heat Plus that very very subtle hint of smokiness from the paprika so the flavor really was incredible and of course since we sterilized our marinade we can go ahead and spoon that over as a sauce and the big advantage of that spatchcocking technique besides that it looks super cool and it's fun to say is it because the chicken lays nice and flat all the parts cook nice and evenly and the breast meat ends up just as juicy and succulent as the dark meat so really is a technique you wanna master although as you saw there's not really much to master okay all we're really mostly doing is a little bit of scissoring oh and definitely feel free to double those marinade ingredients if you want to have a little more sauce on him and if you're wondering why I never played it up it's because the Sun was going down and the light was perfect so I didn't want to risk it plus sometimes I like to pretend this is a normal sized plate and I'm kid size again but mostly it was the light and if you think that breast meat was juicy and flavorful just wait until you try that dark meat oh by the way you know what else honey mustard sauce is good with roasted potato wedges in Brussels sprouts so this really does work on every level but anyway that's just a bonus the real point is how amazingly well this chicken comes out and please do me a favor knead the scan it's like the best part but whether you leave the skin or not or whether you plate it up or you just eat it out of the platter like a savage either way I really do hope you give this a try soon so please follow the links below for the ingredient amongst a principle written recipe and much more info as usual and as always enjoy you you

Channel: Food Wishes

Views: 299,873

Rating: 4.9733562 out of 5

Keywords: Chicken, Roast, Honey, Mustard, recipe, sauce, glaze, spatchcock, roasted, easy, best, chef, john, food, wishes, dinner, poultry

Id: 37UB_7q9c7M

Length: 8min 8sec (488 seconds)

Published: Fri Apr 03 2020

Reddit Comments

[u/Nickpimpslap]

I occasionally see something from Chef John that looks good, but I find his speaking style annoying to the point that I won't watch his videos.

Does he have like a website or something that has his recipes on it? Or like, a book I can buy?

[u/Allesveloren]

Why does it sounds like every sentence from John sounds like a question..

[u/Ghostdog-1989]

How do I make the marinade?