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Butterflied Roasted Chicken With Quick Jus

J. Kenji López-Alt
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Chicken, about 4 to 5 pounds (1.8 to 2.3kg), large

2 tsp

1 lemon, juice from

1

Bay leaf

1

Carrot, peeled and roughly chopped (about 1/2 cup), medium

1

Celery, roughly chopped (about 1/2 cup), medium rib

1

Onion, roughly chopped (about 1 cup), medium

2 tsp

Parsley, fresh

1 tsp

Soy sauce

1 tsp

Baking powder

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil or other neutral-flavored oil, light

3 tbsp

Butter, unsalted

1 cup

Dry vermouth or sherry

1 person Recommend This Recipe