I throw a Friendsgiving every year. Normally I buy one giant 20+ lbs. turkey. With the doenjang compound butter I stuff under the skin it comes out pretty great.
But this year I decided to mix things up. The turkey takes forever to cook and I figured that if I made chickens then there would be more options for people to pick for dark vs. white meat.
All in all it was a success! They came out perfectly juicy since they spent a day dry brining in the fridge (homemade gravy from the spines sitting in the top pot) and they cooked much quicker. Barely had any leftover from the 22 people that came.
Recipe: Kenji’s trusty roast chicken
https://www.seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipe
by jschwartz9502
9 Comments
Whoa look at thunder thighs over here. Not juicing at all
Now you’re just showing off…and you should be! Well done!
This seems vaguely NSFW.
I’m sorry you only had 3 chickens for 22 people?
Looks great! Chicken def doesn’t go as far for a crowd but looks like you made the best of it!
I would be eternally grateful if you could share your doengjeong compound butter recipe! TIA!!!
Oh yeah!!
Did those black spots taste burned? Not a usual color for chicken in my experience.
Nice! I always cook a small turkey the weekend before, saving the breast meat to eat and the rest goes into a stock for the gravy for Thanksgiving. Been using the spatchcock recipe for years! My 11ish pounder cooked in 75 minutes and was absolutely delicious (and dare I say, moist!!!)