Broiled, Butterflied Chicken

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The chicken barely made it to 120 degrees internally when using the instructions as written on this website. I ended up baking it for another 50 minutes at 350 degrees to get it up to 172 degrees internally (chicken package said cook to 180; Alton said cook to 165 - I split the difference. It was delicious after I baked it.

Read what others are saying about Alton modifying this recipe to include longer broiling time. I don't know why no one has taken the extra step to fix this recipe online!!

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Following the advice of other reviewers, I allowed the chicken to reach room temperature before putting it under the broiler and additional time to cook, (about 35- 40 minutes for a 4 pound bird. It cooked thoroughly and glazed nicely. Lacking old vegetables, (for once I resorted to using fresh carrots and onions which made a nice accompaniment. I opted to use the remainder of the paste, (to which I added fresh basil to mix into long grain rice.

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The first time I made this I followed the instructions here on the FN site. As others have stated, the cook times were way off. Further, my jus just didn't taste right. All in all, it was a mess. Made it again tonight following the refactored application in AB's "Good Eats: The Early Years" book, and things went much smoother. The cook time was spot on and the jus was fantastic. The difference? The refactored application tells you to start with the chicken placed skin side down (on the veg and broil for 25 minutes -- yes, 25 minutes, not 10 minutes and then keep checking. Once you flip to breast side up, you broil again for, you got it, 25 minutes, checking the breast temp for doneness as you go (I found 25 minutes was just right. Another difference in the refactored application is that the jus is to be reduced in the pan quite a bit more than stated here -- down to about 1 cup. Next, you pour the jus in a fat separator and pour off just the jus'y goodness onto the plate of cut up chicken. Great stuff. Oh, and I highly recommend AB's book too.

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I roast chickens all the time. I've even butterflied them and cooked them on the grill, and I rarely have issues with timing and heat.

Cooked on the outside, raw on the inside (thighs/knees? - even after an additional 20 minutes. And to be honest, the sauce wasn't even all that great, just ho hum. (Maybe I'm just used to really flavorful food...

Next time I'll just roast the darn thing without trying to butterfly it.

On the plus side, though, Alton's instructions from "I'm Just Here For The Food," were A+. My family said the veggies were the best I'd ever cooked.

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This recipe was intensely flavorful. The butterflying idea was brilliant! It came out great under the broiler, but I'd love to try this in the same style as the Good Eats Turkey (http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html. The high temp initial bake in that recipe is perhaps the biggest breakthrough in poultry baking in decades. Like the turkey recipe, I brined the chicken in this recipe to maximize moisture.

An underrated facet of this fabulous recipe is its insanely low cost. The chicken cost me less than $4. A dinner for two for so little money is astonishing! AB once again shows why he is easily the star of the Food Network!

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My oven took more minutes than written in the recipe, but the result was tastier than I ever imagined from reading the recipe! It's a great idea to stuff garlic and lemon zest under the skin. My husband and I enjoyed every single bite of it. Because it's fennel season right now, I included a big bulb of it (chopped in the vegetables. We ate all of the veggies in the end. I had to discard the burnt ones, but most of them came out tender and still flavorful.
I looked up how to butterfly a chicken on You Tube. Very easy to do.
Great recipe!

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I tried this for the first time yesterday, after reading the bad reviews here that mostly seemed to have a problem with controlling the heat. I made mine in a 50's vintage gas oven, about 8 inches below the flame. I kept a close eye on the internal temperature (don't know how I ever cooked meat without the Pyrex digital temperature probe, along with how fast the skin was browning, then occasionally adjusted the height of the pan a little to try to get the temperature and skin color to both reach their targets at the same time. The results were very good & the skin was perfect. My only thought after the fact is to think about the internal temperature of the chicken before it goes into the oven. Having it closer to room temperature before it goes under the broiler probably makes a big difference in the cooking time. In any case, this is to me a great way to cook a whole chicken, and have leftovers that can easily be made into other dishes (chicken tacos tonight?

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Here's the thing - this is a method, not a hard and fast recipe. You have to learn how your oven is going to handle itself. It's taken me a couple broiled birds to discover that I need to set mine to the setting under high, and at about 10" below the coils. And then, it's going to take a little longer than Alton suggests.

First time, I made this with the garlic, lemon and pepper. It was pretty good. The second time, I was looking for a way to use up some homemade mayo (Alton's recipe, of courseand fresh veggies and cilantro that were quickly heading south. I chopped the cilantro, added some fresh cracked pepper, salt, a tiny bit of lemon zest, and the mayo to make a paste. IT WAS DELICIOUS. Make sure you don't create air bubbles when stuffing the skin, or else it will blow up like a balloon in the oven.

I like to thicken the jus with a little bit of rue. Also, I use leftover sauce, half the leftover roasted veggies and a little bit of chicken to make the best soup I've ever had. With the other half of the veggies I make a veggie curry dish and eat it on pita bread.

This is a fantastic recipe and it has changed the way I eat.

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Made this dish many times for my friends for potluck dinners. I've never been the best cook, but this dish always puts me at the top. I still have yet to try it with the lemon zest (because I never have lemon or a grater, but the meal is always a hit.

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This is a fabulous way of roasting a whole chicken! Super easy, quick, and juicy!! I have used this technique many times with different seasonings for under the skin. Keep in mind that actual cooking times will vary based on your oven and even size of the bird, but I highly recommend you give this a try. Play around with the distance from your broiler and cook time to find what works for you. Definately a keeper!!