This is Part 1 of the epiosode “A bird in the Pan”.  Alton only makes one recipe in this episode so make sure to watch part two also for the full lesson.

As AB always encourages, here is the full mise en place for the herb stuffing that will go under the skin: Lemon Zest, 4 cloves of garlic, peppercorns, salt, thyme, and olive oil.

Jill butchering the chicken (purchased from our local butcher) – first bit to go is backbone. In the foreground you can see some leftover potatoes from This Spud’s For You, which we would mash later.

Filling in the space between skin and meat with the stuffing mixture

After-shot.  We placed the chicken in a roasting pan with celery, carrots, and onions and put it all under the broiler on high for 12 minutes skin-side up, and 15 minutes skin-side down. Since it still was not quite done, we turned the oven to “bake” and put it back in until the breast meat was at 165°.

The final product was served with the aforementioned mashed potatoes and seared/braised leeks. We also made the jus from the episode, but did not take any pictures of that. Sorry

See you next time and keep cooking!