Caesar-Style Butterflied Chicken
Caesar-Style Butterflied Chicken
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 4 anchovy fillets, chopped
- 2 slices bacon, chopped
- 2 garlic cloves, finely grated
- 1/2 cup (35 g) fresh Parmesan cheese, finely grated
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) Dijon mustard
- 1 chicken, about 4 lb (1.8 kg)
- 6 cups (300 g) baguette, torn into large pieces
- 8 shallots, halved
- 2 tbsp (30 ml) olive oil
- 1 romaine lettuce heart (or 3 sucrine lettuces), torn
- Capers, to taste
- Fresh Parmesan cheese shavings, to taste
- Lemon wedges, to taste
Instructions
- With the rack in the middle position, preheat the oven to 400ºF (200ºC).
- In a bowl, combine the butter, anchovies, bacon, garlic, Parmesan, lemon juice and mustard. Season with salt and pepper.
- On a work surface, using a chef’s knife or kitchen shears, cut out the backbone of the chicken. Open the chicken and spread it out flat. Gently detach the skin from the breast and legs, being careful not to tear it.
- Spread the anchovy butter under the skin and over the entire surface of the chicken. Place the chicken on a non-stick baking sheet or in a roasting pan.
- In another bowl, coat the bread and shallots with the oil. Season with salt and pepper. Spread the bread mixture out around the chicken. Transfer to the oven and bake for 1 hour or until a thermometer inserted in the thigh without touching bone reads 180°F (82°C), stirring the croutons and shallots a few times. Let rest for 10 minutes.
- Place the chicken on a large serving dish.
Caesar-Style Butterflied Chicken