I love all the seasons. Although winter is not my favorite season I always look forward to having snow on the ground for Christmas. I grew up in Idaho, USA and there was always snow for Christmas. As a kid, I remember building snow forts. I have never been much of a sportsman so I do not ski or ice skate. One of the most beautiful scenes to me is freshly fallen snow that has been untouched by humans. No footprints unless there’s animal paw prints. There is something so pure, wholesome and immaculate. Waking up to new fallen snow and a nice cup of hot coffee or hot chocolate is something that makes me feel grateful to have a nice warm home with the ability to provide food and drink to my family.
Being in nature is something that uplifts our inner soul. I guess that’s why so many people in America that often go and get a permit to chop down a Christmas tree of their own. The pilgrimage to the woods all bundled up in warm clothes traipsing around in the wilderness to find the perfect Christmas tree for your family. The journey often means falling into the snow along with cold hands and feet. Many families bring thermoses of hot chocolate to drink after getting the tree to warm you up. The journey to the woods and the trip home make you appreciate warm weather. But there is something so wonderful about being able to warm up after being cold. It makes me think of days of yore when that would have been your only option if you wanted a Christmas tree. Reminds me of the old Christmas song “Over the River and Through The Woods to Grandmother’s house we go”.
Whether you go and chop down your own Christmas tree or not this Rosemary Chicken dish will warm you up on the inside and become a new comfort food. This is a Spatchcocked Chicken. What is Spatchcocked? It is just a fancy word that means to cut out the backbone and press on the breastbone to make a more flat chicken. It also means it takes less time to cook. This recipe uses my Rosemary Wine Salt and provides a light flavor of rosemary and salt. This is a favored Sunday dinner dish and makes a crispy skin.
1 whole chicken (removing the backbone)
1 tablespoon rosemary wine salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons soft butter
1/2 cup chicken broth
Spatchcock the chicken. This means to cut out the backbone. With a sharp pair of scissors cut down one side of the backbone. Push down on the breastbone until it lays more falt. Next gently remove the skin from the remaining side of the backbone. Using the scissors again cut down the other side of the backbone.
*Cooks Note: If you make homemade chicken broth then place inside a plastic bag and store in the freezer until you have a couple of pounds of chicken bones to make chicken stock with.
Combine the butter rosemary salt, garlic powder, and onion powder.
Once combined rub a small amount on the back of the chicken then flip over and place most of it under the skin of the chicken.
Add the remaining seasoned butter to the top of the skin of the chicken.
Sprinkle with a small amount of salt. Place inside an oven proof pan. Pour chicken broth into the bottom of the pan. Bake at 400 for 45 minutes to an hour.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 42 g||64 %|
|Saturated Fat 11 g||55 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 229 mg||76 %|
|Sodium 545 mg||23 %|
|Potassium 25 mg||1 %|
|Total Carbohydrate 0 g||0 %|
|Dietary Fiber 0 g||0 %|
|Sugars 0 g|
|Protein 48 g||97 %|
|Vitamin A||38 %|
|Vitamin C||9 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|