Time: 1 hour 25 minutes
Complexity: easily
Servings: 4 - 6

Step-by-step recipe for butterfly-shaped chicken.

"After you've removed the backbone and laid the chicken out, press down on it a little to flatten it out (butterfly cutting). This will ensure even cooking," explains Alex.

Ingredients:

• 1 whole chicken (1800 g)
• 2 tablespoons Dijon mustard
• 1 tbsp mustard
• 2 tbsp sherry vinegar
• 0.5 cup canola oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken, Dijon mustard, sherry vinegar, mustard

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Preparation:

Step 1
• Preheat oven to 260°C.
  
  Butterfly the chickenRemove the entrails from the chicken. Place it breast-side down on a flat surface. You can place a kitchen towel under the chicken to prevent it from sliding. Locate the spine; it runs down the center. Using sharp poultry shears, cut along the spine on one side, then the other. Remove the spine and set it aside for making chicken broth. Turn the bird over so that the breast meat is facing up. Gently press down on the breast meat to open the bird and flatten it. The breastbone will break when pressed. The chicken should now be almost flat.
Step 2
• Prepare the chickenSeason the chicken with salt on all sides. Place it skin-side up on a rimmed baking sheet fitted with a rack, place the baking sheet in the center of a hot oven, and cook, undisturbed, for 20 minutes. Then reduce the temperature to 450°F (230°C) and cook for another 30-35 minutes. The chicken is done when a meat thermometer inserted into the center of the breast registers 160-175°F (70-75°C). Remove the chicken from the oven and let it rest for at least 10-15 minutes.
Step 3
• Prepare mustard vinaigrette sauceIn a small bowl, combine both types of mustard with vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a whisk, gradually whisk in the canola oil and 1 tablespoon cold water. Taste and adjust seasonings to taste.
  
  For serving: Transfer the chicken to a cutting board to cut into pieces. Serve the butterfly chicken with vinaigrette sauce.
  
  Recipe butterfly chicken.

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