4lb whole chicken
BRINE SOLUTION
2 quarts water
1 cup kosher salt
½ cup sugar
Brine (soak) chicken in this solution for 1 hour
Butterfly chicken, (using kitchen shears, cut backbone out of chicken on either side of spine, from tail to neck cavity – discard bone) and place flat on a broiler pan. Make sure you have a drip pan underneath. Press breast to break chest / sternum. Pat dry with paper towels. For crispier skin, place in fridge overnight.
SEASONED BUTTER
2 TBSP unsalted butter
1 clove garlic, minced
3 tsp fresh thyme, coarsely chopped
1 TBSP Dijon mustard
black pepper to taste
Lift skin of chicken with your hands (without breaking skin) and rub seasoned butter under skin of chicken on breast, thighs & drumsticks.
Rub outside of chicken with just enough canola oil to coat. Sprinkle with pepper.
BAKE 450* for 1 hour, rotating half way through.
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