Butterflied Chicken
Hungarian Style

1 Chicken

2 Tbl sugar

2 Tbl Salt

2 medium onions, peeled and quartered

bunch fresh parsley

bunch fresh tarragon

bunch fresh rosemary

10 cloves garlic

1/2 cup butter, soft

1 teas. mustard

4+ cups water

 

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Prepare the chicken:

Split whole chicken down the back by cutting out its back bone.

Turn skin side up and flatten it by hitting once the breast bone with a meat tenderizer (flattener).

 

prepare brine:

In a large pot place sugar, salt and 4 cups water, bring to boil, then cool completely. If you have not done this part ahead, you may add a lot of ice cubes to cool the water faster.

After the water has cooled, add onions, parsley, 1/2 bunch of rosemary, bunch tarragon, 5 garlic clove and chicken.

Add cold water to cover the chicken. Marinade for 4 hours or overnight.

 

Prepare the butter:

Grind the rosary leaves in an herb grinder

Combine soft butter (not melted), mustard, ground rosemary, salt, pepper and chopped garlic to a smooth paste

 

prepare chicken for roasting:

Remove chicken from marinade liquid, pat dry.

In the roasting pan, layer the herbs and onions from the marinade.

On a flat surface (not in the roasting pan) place the chicken skin side down and sprinkle with salt and pepper.

Turn the chicken over the herbs in the roasting pan so the skin side is up now.

Try to insert the butter mixture as much as possible under the chicken skin and use the rest to spread over the entire skin side of the chicken.

 

Baking:

Calculate baking time as follows:

20 minutes for each 1 lb +30 minutes, (ie bake 1.5 lb chicken for 90 minutes in 350F (180C)

Remove for oven, cover with foil and let rest for 10 minutes before serving