CELEBRATE comfort food with lemons ~ FAST COOKING Lemon Chicken!

Spatchcock is ‘TRENDING’ in how to cook chicken today. Fast and easy; cooked to perfection. I always order lemon chicken when we have special Chinese dinner night. Making my own lemon chicken is crispy when you prepare the chicken using this fast cooking method. I never go back to the old method. I want to share this delicious chicken recipe with you. You’ll never have a dry chicken with spatchcocking. This is how chickens should be cooked all the time. I sometimes use a lower temperature for a longer oven time and the chicken falls off the bone. One day, I grabbed a chicken leg and the bone pulled out clean. Nice!!!

THE BENEFITS of spatchcocking sometimes called butterflying a chicken, is that you get an even heat across the chicken. The chicken cooks faster and remains juicy. Cook time is reduced by about 25%. A 3.5 lb chicken should cook in about 35 minutes.

Better With 🧈 BUTTER 🧈

Start with up to 8 oz. unsalted butter! You decide how much butter your heart can take ?!?

Spatchcock ~Lemon Chicken with Garlic Recipe

Servings: 2-4
Time: 30 mins+
Difficulty: easy
Print

INGREDIENTS

▢ 8 ounces softened butter ▢ 1/2 - 1 teaspoon dry/fresh thyme (use fresh if you can get it) ▢ 1/2 - 1 teaspoon dry/fresh rosemary ▢ Kosher salt and pepper ▢ 2 tablespoons finely chopped parsley ▢ 3 lemons ▢ 3 large cloves garlic, minced [garlic lovers double up on garlic -I do!] ▢ 1 tablespoon soy paste, optional, but it shouldn’t be - and I say ‘paste’ because trying to mix a straight liquid into this mixture will be a bit challenging (TIP: add 1/4 tsp starch or flour and reduce soy liquid to a paste before adding -works like a charm) ▢ 1/4 cup vermouth or white wine [or cognac, brandy, sherry, dessert wine] ▢ 1/4 tsp crushed red pepper flakes, optional,[with a smidge - the flavor is enhanced - you don't taste the heat ▢ One 3-4 pound chicken - spatchcocked

INSTRUCTIONS
▢ Preheat oven to 450F High temp works well for complete cook time – fast and juicy![2nd VERSION: Change temp. to 375F as son as the chicken in the oven, takes about 2 hours cook time for the fall off the bone version]
▢ Put butter, thyme, rosemary, 1/2 teaspoon each salt/pepper, parsley, zest of one lemon, garlic and soy paste in a small bowl and mix well to combine – put about 1/4 of this mixture into another bowl and set aside for later
▢ Cut the ends off the lemons (including the zested one) then cut into 1/2 inch slices and spread out in one layer on the bottom of a large cast iron or oven proof skillet. Give the sliced lemons a bit of a squeeze to start off the flavor process. – pour in the vermouth (or white wine)
▢ Dry chicken with a paper towel (ensures crispiness). Season the inside of the chicken with salt & pepper, then rub chicken with some of the butter mixture, flip over and repeat: salt, pepper, butter mixture then put on top of the ‘pinched’ lemons
▢ Put chicken in the oven and cook until instant read thermometer reads 165F in the breast and about 175F in the thigh (different times for different ovens)
▢ Remove from oven, brush with saved butter mixture, lightly tent with foil and let rest 10 minutes
▢ Remove foil, cut into pieces and enjoy!

Make It …EZ..EASIER!

SLOW COOK YOUR CHICKEN!

I like the slow version for a fall off the bone, juicy chicken. Not always into the crispy skin. And, it depends on my time. The slow cooking is a weekend meal -still crispy but not intensely crispy. Prep time around 2:00 pm into the oven -then you know dinner is done around 4:00 or 5:00 pm. Veggies you can even throw in with the chicken half way done or in the beginning of cooking. I may toss in Japanese sweet potato, turnips, squash, carrots, cauliflower, onions or brussels sprouts. Fresh veggies is best. Now its a ‘one pot’ meal. HOW EASY!!!

SPATCHCOCKING

TODAY, many experts recommend NOT WASHING your chicken before cooking it. Washing the chicken SPREAD GERMS around your kitchen ( up to 9 feet). Paper towel dried chicken inside and out, also kills bacteria. After spatchcocking: you can marinate the chicken overnight or cook immediately. Note: you can spatchcock turkey!

CRISPY CHICKEN

An interesting twist -One New York chef pats dry the chicken and covers it with salt and baking POWDER [excellent substitute salt tip from AOC, (America on coffee): vinegar and lemon or lime juice are great substitutes for salt. ] and lets the spatchcock chicken sit in the fridge overnight. IN THE MORNING, you can see the powder has been absorbed into the chicken. A crispier skin is the outcome. You can do this with turkey to enhance the crispiness. Crispy chicken is one of my favorite parts of the fowl. An overnight brine ensures flavor all the way through the chicken. Overnight marinated chicken breaks up the work flow. You do not have to do the overnight marinade. Although – after cooking, always rest the chicken for 10-15 minutes before you cut into it. This is a key step to make the best juicy and tender chicken.

ACCORDING TO RUMOR

spatchcocked chicken came from the IRISH in the 1800’s. This wacky term from Ireland may be an abbreviation of “Dispatch the cock,” Furthermore, cock is short for cockerel ( a young rooster).

HOW TO ~ Spatchcock A Chicken ~ Picture Perfect Directions

The Brain Needs Good Fat

Butter is not the only Saturated FAT / Cholesterol. Red meat, bacon, cheese, dairy, ice cream and coconut oil are high in cholesterol. Carbohydrates (chained sugar) is the bigger enemy.

Is Colesterol bad for your heart? No

New findings in research of heart attach patients were shown to have normal cholesterol levels. HU-M-M-M? According to the first findings in 2014 systematic review and meta-analysis, research doesn’t support a definite link between saturated fat and an increased risk of heart disease and stroke. These findings hold true today-2023. However, it is essential to monitor cholesterol (saturated fat) in the blood as high levels can lead to a condition called atherosclerosis. {Note: there are new studies / data that carbohydrates is the major cause of atherosclerosis. However sugar is converted to fat inside your body via liver}. Moderation in eating is a good answer.

Atheromatous Artery: Atherosclerosis is narrowing of an artery (stenosis) due to fatty deposits (yellow) on its inner walls. The deposits are made of atheroma, a substance comprising cholesterol, decaying cells, blood cells and fatty proteins. Prevention foods: garlic, pomegranates, bergamot & green tea.

Two Kinds Of FAT

Our bodies need cholesterol, which is a type of LIPID (another name for fat). Cholesterol is actually part lipid, part protein. This is why the different kinds of cholesterol are called lipoproteins. Lipids function as an energy reserve, regulate hormones, transmit nerve impulses; nervous system, proper digestion; the breakdown and absorption of food. We need fat. Fats found in avocados, seeds and other sources of good fats.

LDL: (“bad” cholesterol). [Low-Density Lipoprotein]. Red meat (ribs,bacon}, processed food (hot dogs, sausages), and bakery items (sugary cookies, cakes) are notorious for raising levels of LDL cholesterol, the sticky kind that builds up in artery walls.
HDL: (“good” cholesterol). [High-Density Lipoprotein]. Foods to Increase your HDL (Good Cholesterol) are avocados, fish, red wine, olive oil, flaxseed, green tea, beans & legumes (lentils).
Food Type: Coconut oil (saturated fat) : tested to improve Alzheimer patients. The MCT [Medium-chain triglycerides] in coconut oil aides in the prevention of Alzheimer’s disease. Triglycerides are lipids (not soluble in water). (This prevention is debatable regarding slowing down or prevention of Alzheimers. Two schools of thought.) Remember “Bullet Proof” coffee. The oil added was MCT oil? I usually add MCT oil to my morning coffee.
Food Type: Oatmeal is a soluble fiber, which reduces your LDL. Other foods such as white kidney beans, brussel sprouts, apples and pears lower LDL.

Fat is not the enemy ~ Brain is 70% Fat

Good Cholesterol level: A result of under 200 mg per dL (5.2 mmol/L) is desirable. Note: Levels are calculated in milligrams of cholesterol for each deciliter of blood. Monitoring your cholesterol helps you to understand where to cut down. (Ask you doctor to perform this blood test.) Butter is not the main culprit. Get the facts so you can eat butter without guilt.

BUTTER Fans Unite

Cardiac Care

BUTTER is mostly saturated fat. Many people including myself enjoy the taste of butter. Remember Julia Child and French chefs, who proclaimed, “It’s better with butter”. I don’t know who said it first. But, I agree. “most everything is better with butter.”

Solution: Blend a stick of butter with an equal amount of olive oil; a “better butter”; half and half; mono-unsaturated and saturated fat combo. This butter blend spreads like margarine – spreadable straight out of the fridge, so it won’t tear up your toast. A good balance!

BUTTER is more energy dense than cream cheese! Mix it with a good olive oil and you have a masterpiece. My favorite olive oil has a grassy note to it. I love it! 💗 Taste some oils and visit an olive tree farm. You will forever enjoy olive oil better. I took two olive oil courses and have gone to a few tastings. I mainly use GREEK OLIVE OIL. Some oils for cooking and others for adding to focaccia bread or salads. Find your best olive oil.

Olive Oil is Good For you!

I must have my favorite olive oils. Look for Bragg or the delightful Kosterina olive oil if you want an olive oil with grassy notes. If you visit Greece, bring home olive oil, or ship it home!

Kosterina Original Extra Virgin Olive Oil is made with the Greek Koroneiki variety of olives, which gives it a strong grassy flavor, pear-like hints, and signature peppery after taste. The liquid itself is golden yellow, deeply delicious, and sold in small batches. Greek olive oil is my favorite.

Find your Favorite Olive Oil

This fellow has the right idea —> https://www.oliverandgrapely.com/every-olive-oil-tasting-wheel-aroma-flavor-defect/

BUTTER NEWS: It was pointed out to me today that butter has three kinds of fat. And, It was also told that to reduce blood pressure and hardening of the arteries the best method is to reduce fructose, cane sugar and carbohydrates. Artificial sugar increases insulin in the same manner as cane sugar – according to research studies. Carbs are chained sugars.[ Vitamin K2. A form of vitamin K, this vitamin — also called menaquinone — in butter – may protect against heart disease and osteoporosis.] Vitamin A, D, E, B12 also reside in butter.

Butter Fat: 11.52 grams

Saturated: 7.29 grams
Monounsaturated: 2.99 grams
Polyunsaturated: 0.43 grams
Trans: 0.47 grams

Good bacteria in your body protects you from various allergies and dis-eases. This good bacteria comes from green, orange, purple, red and yellow vegetables. Or combination of colors. It is the best for you. Just remember the brighter the color the better for you! Sautée your “good” bacteria veggies in the butter/oil combo, or simply butter – oven grill or eat raw.