Half-Roasted Chicken with Nduja Butter, Citrus, and Herbs by Chef Andrew Cacioppo

 
 

Ingredients

Nduja Butter

8oz butter, room temp.

4oz Nduja

1 Lemon, zest and juice

Salt, 1 pinch

Chicken

2 oranges, sliced

2 lemons, sliced fresh

oregano

fresh rosemary

3 cloves garlic

Method

To make the Nduja butter:

1) In the bowl of a stand mixer using the paddle attachment, beat all the ingredients together.

Preheat the oven to 450 degrees

1) Stand the whole chicken upright so that you are holding on to the neck cavity and the base of the spine is resting on the cutting board. Carefully run your knife down the right side of the chicken spine, cutting through the bones, all the way to the end of the chicken,

and then do the same thing on the left side of the chicken spine. Lay the chicken down on the cutting board so that the breasts are touching the board. Run your knife down the center of the chicken cutting through the breast bone. You should have 2 half chickens(breast, wing, thigh, leg).

2) Trim off the tip of the wings by cutting through the joint half way down the wing.

3) Take the nduja butter and rub it between the skin and the breast of the chicken, be careful not to puncture the skin of the chicken. Do the same with the thighs. If you have extra butter left over, rub it on the back side of the chicken. Season the outsides with salt and pepper.

4) In a raosting pan, arrange the citrus slices, herbs, and garlic in a single layer. Place the chickens, skin side up, on top of the citrus and herbs. Place in the oven and roast for 20 minutes.

5) After 20 minutes, reduce the heat to 350 degrees, baste the chicken with the juices that have collected at the bottom of the pan and put back in the oven. Roast for 15 minutes more.

6) Remove from the oven and let cook in the roasting pan for 10 minutes. To serve, cut the halves in to 4 pieces and arrange on a serving platter using the roasted citrus and herbs for decoration.

Optional: If you make a stock with the excess bones from the beginning of the recipe, put some in a skillet and reduce over low heat. In another skillet or sauce pan, make a roux with a small amount of flour and butter(equal parts),

Whisk in some of the drippings from the roasting dish, add some of the reduced chicken stock, reduce a little futher and finish with some butter. This can be a gravy to serve with the chicken.

Fraser Reade