Roast Chicken – 1950s Classic & Modern Spatchcock Version

Ingredients

• 1.5 kg Whole Chicken (gutted, patted dry)
• 2 tbsp Lard (softened; can use butter, tallow, or olive oil)
• 2 tsp Salt (kosher or fine sea salt)
• 1 Lemon (cut in half, placed in cavity)
• 500 g Floury Potatoes (peeled, cut into similar‑size chunks for old‑style roast)
• 200 g Baby Carrots (washed, tops left on)
• 2 tbsp Olive Oil (for modern chicken pan‑fry)
• 2 tbsp Kosher Salt (for dry brine)
• 2 tsp Fresh Thyme (chopped, mixed with potatoes for parvey)
• 3 tbsp Clarified Butter (for coating parvey potatoes)
• 500 g Russet Potatoes (thinly sliced on mandolin for parvey)
• 500 ml Olive Oil for Frying (for flash‑frying parvey slices; can use peanut oil)
• 4 Shallots (sliced thick)
• 2 Garlic Cloves (minced)
• 100 ml White Wine (dry, for deglazing sauce)
• 100 g Seedless Grapes (halved, adds sweet note to sauce)
• 1 tbsp Red Wine Vinegar (balances sauce sweetness)
• 300 g Savoy Cabbage (trimmed, sliced half‑moon)
• 1 tbsp Butter (for peas)
• 200 g Frozen Peas (quick‑blanched)
• 30 g Parmesan Cheese (freshly grated, for finishing)
• 2 tbsp Fresh Parsley (chopped flat‑leaf)
• to taste Black Pepper (freshly ground)

Instructions

1. Preheat Oven for Classic Roast

   Set the oven to 180°C (350°F) and let it fully preheat.

   Time: PT0M

   Temperature: 180°C

2. Season 1950s Chicken

   Rub the whole chicken inside and out with 2 tsp salt, making sure to get the legs and cavity. Place the halved lemon inside the cavity.

   Time: PT5M

3. Prepare Vegetables for Classic Roast

   Toss potato chunks and baby carrots with 2 tbsp softened lard and a pinch of salt until evenly coated.

   Time: PT10M

4. Arrange Classic Roast on Tray

   Place the seasoned chicken on a roasting pan, surround with the coated potatoes and carrots. Keep everything in a single layer.

   Time: PT5M

5. Roast Classic Chicken

   Roast for about 1 hour 15 minutes, or until the internal temperature in the thigh reaches 85°C (185°F). Check after 1 hour; the potatoes should be golden and fork‑tender.

   Time: PT1H15M

   Temperature: 180°C

6. Spatchcock Modern Chicken

   Using kitchen shears, cut along both sides of the backbone, remove it, and flatten the bird by pressing down on the breastbone until it cracks. Trim excess fat and discard the neck (reserve for stock).

   Time: PT10M

7. Dry Brine Modern Chicken

   Rub the spatchcocked bird all over with 2 tbsp kosher salt. Place on a rack and refrigerate uncovered for at least 6 hours, preferably overnight.

   Time: PT5M

8. Slice Potatoes for Parvey

   Using a mandolin with the guard, slice the Russet potatoes into 1‑2 mm rounds. Rinse in cold water to remove excess starch.

   Time: PT15M

9. Dry and Season Parvey Potatoes

   Pat the sliced potatoes completely dry on clean kitchen towels. Toss with 3 tbsp clarified butter, 2 tsp chopped thyme, and a pinch of salt.

   Time: PT10M

10. Layer and Bake Parvey

    Line a loaf tin with parchment paper, layer the seasoned potato rounds tightly, fold the parchment over, cover with foil, and bake at 170°C (340°F) for 2 hours until fork‑tender.

    Time: PT2H

    Temperature: 170°C

11. Pan‑Fry Savoy Cabbage

    Heat a skillet over medium‑high, add 1 tbsp olive oil, then add sliced cabbage. Season with salt and pepper, and sauté for about 8‑10 minutes until lightly caramelized.

    Time: PT10M

12. Pan‑Fry Spatchcock Chicken (Skin Side Down)

    Add a thin layer of olive oil to a large skillet, heat until just smoking. Place the chicken skin‑side down, press with a weight (another pan or a press) and fry for 7‑8 minutes until the skin is deep golden and crisp.

    Time: PT8M

13. Finish Chicken in Oven

    Transfer the skillet (or move the bird to a roasting pan) into the 180°C oven and roast for 35 minutes, or until the thickest part of the breast reaches 65°C (149°F). The temperature will carry over to >70°C.

    Time: PT35M

    Temperature: 180°C

14. Make Onion‑Grape Sauce

    In the same skillet, add a splash of olive oil if needed, then sauté the sliced shallots until translucent (3 min). Add minced garlic, cook 30 s. Deglaze with 100 ml white wine, reduce completely. Add halved grapes, a pinch of salt, and reduce for 2 min. Stir in ½ cup chicken stock, simmer 3 min. Finish with 1 tbsp red wine vinegar and adjust seasoning.

    Time: PT15M

15. Flash‑Fry Parvey Slices

    Heat oil in a deep pan to 160‑170°C (320‑340°F). Cut the baked parvey into 2‑cm thick slices, pat dry, and fry each side for 1‑2 minutes until golden and crisp. Drain on a rack.

    Time: PT10M

    Temperature: 160°C

16. Cook Peas

    Blanch frozen peas in boiling water for 2 minutes, drain, then toss with 1 tbsp butter, salt, and pepper.

    Time: PT5M

17. Rest Chicken

    Remove the chicken from the oven, tent loosely with foil, and let rest for 10 minutes before carving.

    Time: PT10M

18. Carve Chicken

    Using a sharp carving knife, remove the legs, thighs, and then slice the breast into thirds. Keep the wing attached to the breast piece for presentation.

    Time: PT10M

19. Plate and Finish

    Arrange classic roast chicken with its potatoes and carrots on a serving platter. On a separate plate, place the spatchcock chicken, drizzle with onion‑grape sauce, scatter flash‑fried parvey slices, braised cabbage, peas, and finish with grated Parmesan and chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

55 g

Fat

45 g

Fiber

6 g