Make Spatchcocked Roast Chicken

This week is a good time for roast chicken. The main reason I love roast chicken is because of the leftovers. Usually there’s a slice or two of white meat for a sandwich (slathered with mayonnaise, lettuce and tomato) and enough meat for a chicken salad, and finally, the carcass is perfect for chicken stock. Turmeric-, coriander- and garlic-flavored chicken is especially tasty. However, serving both garlic and parsley sauce with the chicken adds a burst of unique and complex flavors! The quinoa and parsley pilaf is the perfect platform for this dinner. Serve a crisp spicy pinot blanc or sauvignon blanc with dinner. Bon appétit!

Turmeric And Coriander Spatchcocked Roast ChickenWith garlic sauce and parsley sauce

(Serves 4)5 to 6 cloves garlic, minced

2 teaspoons coarse sea salt

1 generous teaspoon coriander seeds

1/4 teaspoon ground turmeric

1/4 cup extra virgin olive oil

1, (2- to 3-pound) whole chicken, washed and patted dry with paper towels

Freshly ground black pepper to tasteTo prepare:Place coriander seeds in a spice grinder and coarsely grind.

On a cutting board, chop garlic and 1 teaspoon salt together, add coriander seeds and turmeric and continue until evenly chopped and transfer to a small bowl. Whisk olive oil into the mixture until blended. Reserve.

To spatchcock the chicken, place the chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of the backbone, discard the backbone. Turn chicken breast side up and press down on the breastbone to flatten the chicken.

Season both sides with generous amount of salt and pepper to taste. Place the chicken in a roasting pan and rub the marinade inside, under and over the skin of the chicken. Cover and chill at least two to eight hours, or for the best flavor, over night.To roast: Preheat the oven to 400 degrees F.

Line a shallow roasting pan with parchment paper or aluminum foil and place the seasoned chicken cut side down on the pan. Roast until the thigh juices run clear and an instant read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 40 to 45 minutes.To grill:Preheat the grill to medium-high, about 450 degrees on one side or push hot coals to one side of the grill.

Place the chicken, breast side up, on oiled grates over the unlit side of the grill. Cover the grill and cook over indirect heat for 20 minutes, turn the chicken over, cover, and continue cooking until the chicken is well browned on both sides, an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F. Grilling time is about 40 minutes. To serve:Transfer the chicken to a board and let rest 20 minutes before carving.

Serve with garlic and parsley chili sauces.Garlic Sauce(Makes about 1 1/2 cups)20 cloves garlic

2 1/4 teaspoons kosher salt

1 1/4 cups grape seed or avocado oil, divided

2 tablespoons freshly squeezed lemon juice, dividedTo prepare:Use very fresh garlic and peel the cloves right before making the sauce.

Working in the food processor, add garlic and salt and process until very finely chopped, about 10 seconds. Stop to scrape down the sides of the bowl as necessary.

With the processor running, drizzle 5 tablespoons of oil through the feeding tube and process until blended. Add 1 tablespoon of lemon juice and process until blended. With the processor running, slowly in a thin stream add the remaining oil and process until emulsified. Add remaining lemon juice and pulse to blend, taste, and adjust the seasonings.

Transfer to a clean glass jar, cover, and refrigerate until ready to serve. Can be done a day ahead.Parsley Chili Sauce(Makes about 1 generous cup)1 1/2 cups firmly packed fresh flat-leaf parsley leaves

3/4 cup firmly packed fresh cilantro leaves

1/4 cup fresh mint leaves

2 Serrano chiles, stemmed and seeded

1 teaspoon kosher salt

1/2 teaspoon ground toasted cumin

1 cup olive oil

Freshly ground black pepper to tasteTo prepare:Working in the food processor or blender, add parsley, cilantro, mint, chiles, salt and cumin. Process until coarsely chopped, add oil through the feeding tube and continue chopping until smooth, about one minute. Taste, add pepper, and adjust seasonings.

Transfer to a clean glass jar, cover, and refrigerate overnight or up to a week.Quinoa And Parsley Pilaf(Serves 4-6)About 2 tablespoons olive oil

1 medium onion, chopped

3 stalks celery with leaves, finely chopped

2 generous tablespoons flat leaf parsley chopped

Sea salt and freshly ground black pepper to taste

Few pinches toasted cumin

2 cups quinoa

4 1/4 cups chicken stock, boiling

About 2 tablespoons fine quality extra virgin olive oil for drizzling

About 1 cup flat leaf parsley, chopped for adding just before servingTo prepare:Preheat the oven to 350 degrees F.

In a heavy casserole dish, over moderate-high heat, coat the bottom with oil, add onion and celery and sauté until beginning to soften, about four minutes. Add parsley, salt, and pepper, and cumin, sauté until aromatic

Add quinoa, stir until the grains glisten, add a bit more oil, if necessary. Add chicken stock, stir well, and bring to a boil. Cover and bake until all the liquid is absorbed and the quinoa is tender, about 40 to 45 minutes. Can be done ahead and reheated until hot. Just before serving, stir in the fresh parsley and drizzle with olive oil.