Spatchcock Chicken And Some Simply Braised Greens

Описание: Spatchcock cut whole chicken, roasted over a bed of vegetables.

Rinse a 3-to-5-pound whole chicken. Remove the neckbone from the cavity and reserve for later use.
Cut the backbone from the chicken with a pair of shears.
Pat dry a bit.
Reserve the backbone for later use.

Dry Rub
Two (2) Tsp Onion Powder
Two (2) Tsp Garlic Powder
Two (2) Tbsp Cajun/Creole seasoning
1 1/2 Tbsp Ms. Dash table blend (replace with one Tbsp. of Italian seasoning if desired)
One (1) Tbsp of dry chicken rub
One (1) Tbsp Paprika
Two (2) Tsp black pepper

Mix and taste for salt, adjust if needed.
Add one Tsp dried Thyme and one Tsp dried Rosemarry (optional)

Pat the spatchcocked chicken dry with paper towels and drizzle with olive oil.
Apply the dry rub vigorously and thoroughly. Do not rub, pat as needed to achieve a nice even coat of rub.

Place a couple of teaspoons of butter in a roasting pan. Place in one chopped bell pepper, one sliced onion, 1/2-pound baby carrots and 1/2 pound of yellow potatoes (sliced in half or quarters).
Lay in two to three slices of lemon.
Sprinkle with a little salt and pepper. Pour in some unsalted chicken broth to prevent vegetables from burning and sticking.
Place the seasoned chicken on a cooling rack and on top of the roasting pan.
Place into oven 400 degrees and cook for about 45 minutes.
Pull out and check internal temperatures, baste if desired. Add additional broth to vegetables if needed.
Place back into oven and continue until 165 degrees in the breast and 170-175 in dark meat.

Allow chicken to rest 15-30 minutes before slicing into it.

GREENS

Drizzle a little olive oil in pot, add a tablespoon or two of bacon fat.
Place the neckbone and backbone in and cook till well browned.
Add 1/2 diced onion and allow to fry off in the oil till golden.
Remove backbone and toss in a bundle of collard greens.
Toss the greens in the fat until wilted down some.

Hit the greens with a couple of teaspoons of chicken bouillon, big pinch of black pepper, shake or two of red pepper flake and a couple of teaspoons of minced garlic.
Toss about a minute or two and pour in unsalted chicken broth to just cover the greens.
Hit with a few splashes of Louisiana style hot sauce.
Cover and simmer 30 minutes then uncover and allow to cook until greens are desired tenderness.
Taste once pot liquor (broth) has cooked down and adjust seasoning if needed.