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I’ve made whole chickens so many ways using so many different methods, but these days I’m very partial to spatchcocking. Because the breast bones do not become totally flat, they cook more slowly than the thighs and retain moisture, a nice change for chicken breasts!
1 and 3/4 pound (1 and 1/2–2 kilo) chicken, spatchcocked
2 onions, cut into rings
1/2 cup Jeunesse Cabernet Sauvignon or other sweet red wine
1/2 cup Tuscanini Apricot Jam (or make your own; see note)
2-3 cloves garlic, minced or 2-3 cubes Gefen Frozen Garlic
1 tablespoon kosher salt
1/2 teaspoon black pepper
2 tablespoons imitation soy sauce (optional)
Mix marinade ingredients and pour over chicken. Allow to marinate for a few hours or overnight.
Preheat oven to 425°F (220°C).
Arrange onions in a roaster pan and place chicken on top. Roast for 45 minutes. If you’re not using soy sauce (used primarily for color), broil chicken for the last few minutes, so you can get a nice brown color on the skin.
Photography by Moishe Wulliger Styling by Renee Muller
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amazing!!!