Roast chicken dinner may achieve restaurant-level taste

A Globe reporter tested a cookbook method that uses spatchcocking, an overnight dry brine and a backbone-made jus; the finished chicken had deeply browned skin and drew positive reactions from family members.

A Globe food reporter tested a Cantonese-American cookbook recipe that aims to give home-roasted chicken the flavours of barbecue-style roast duck. The method combines spatchcocking, an overnight dry-salt rest and a marinade placed under the skin. The removed backbone is used to make a strained jus simmered with aromatics and Shaoxing wine. The reporter served the finished dish to family, including a picky toddler, and assessed the results. What happened: - The recipe begins with spatchcocking the whole chicken to flatten it for faster, more even browning. - The chicken is dry-brined with kosher salt and a marinade containing Chinese five-spice and hoisin is worked under the skin rather than only on top. - The backbone, reserved after spatchcocking, is seared and simmered with vegetables, Shaoxing wine and water, then strained and finished with butter to make a jus. - After about 24 hours in the fridge and roasting, the chicken came out with deeply burnished skin and visible juices; the reporter noted the bird was cooked to an internal temperature about 20 degrees higher than intended, which could dry the white meat. - Family members responded positively: the reporter says the daughter and toddler enjoyed the chicken, and the dish will be added to the reporter's regular rotation. Summary: The test produced a roast chicken that recalled the sweet-savory flavours of Cantonese barbecue by combining spatchcocking, a dry brine and a backbone-based jus. The dish yielded deeply browned skin and favourable family reactions, and the reporter reported she will include the recipe in future weeknight meals.