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Cooklife 12 inch Cast Iron Double-handled Griddle Smooth Surface & Lightweight Series

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Whole Chicken

August 6, 2024 by
Tom Liu

Ingredients

  • 1 tablespoon plus 1 teaspoon achiote paste
  • 2 tablespoons white wine vinegar
  • 2 tablespoons kosher salt
  • 2 teaspoons dried Mexican oregano
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground chipotle chile
  • 1 teaspoon ground black pepper
  • ÂĽ cup olive oil
  • 1 (3 1/2- to 4-pound) chicken
  • 8 (3-inch) fresh rosemary sprigs
  • 8 thyme sprigs

Instructions

  • Place chicken, breast side down, on a work surface. Using poultry shears and beginning at tail end, cut along each side of backbone, separating backbone from chicken. Reserve for stock or discard. Turn chicken breast side up. Using the heels of your hands, press firmly against breastbone until it cracks and chicken breast flattens.