Good Eats broiled, butterflied chicken with jus, served with roasted beets, Japanese turnips, sauteed rainbow chard, and maple glazed butternut squash.
First you take the chicken and you chop!. Or butterfly, to be more precise. I have problems getting the keel bone out of larger birds, like this four-pounder. You can just make out the gremolata under the oiled skin. This bird is ready for the broiler.
The Japanese beets and turnips (not pictured) have already been roasting in the oven, which is now ready to accept the chicken.
I knew I should have bought the tender looking pre-cut "rainbow" chard from Keith's Farm at the Union Square Greenmarket on Wednesday. Instead, I bought three bunches of chard (red, white, yellow) from another farmer this afternoon and the stems turned out to be really tough. The stems were cooked in home made chicken broth.
The bird is out of the oven. Yes, it's a little burnt. The broiler in the new oven is, how you say, much hotter than the one in the old apartment.
Butterflying shows its advantages when it's time to serve. I forgot to take pictures of making the jus. Mostly because, well, I was making it.
The maple glazed butternut squash, fresh out of the oven. Man, I could just eat this stuff all day.
Plating begins.
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