CRISPY BUTTERFLY CHICKEN

Steps:

• Butterfly the Chicken: Over the sink, remove the giblets from the chicken, if there are any (they are usually tucked into the cavity). Reserve all but the liver. (Discard the liver or reserve it for another use.) Hold the chicken over the drain and let any juices run out. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Season the chicken: Presalt the chicken, if you like and season with black pepper. If not presalting, season the chicken generously all over with salt and black pepper just before roasting. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Heat the oven: Position a rack in the center of the oven and heat to 450 degrees (425 degrees convection). Let the chicken sit at room temperature for about 40 minutes while the oven heats. (This is less time than for a whole chicken because the butterflied bird warms up faster.) Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Roast the chicken: Put the backbone and the reserved giblets on a heavy-duty rimmed baking sheet or ill a shallow roasting pan large enough to hold the bird without crowding or leaving too much space around it (about 10 by 15 inches). Set a flat roasting rack over them and lay the chicken on the rack, breast side up. (If you don't have a flat roasting rack, place the chicken directly on the baking sheet with the backbone and giblets around the edges.) Roast. If the drippings seem to be getting too dark or start to scorch during roasting, pour about ½ cup of water into the pan. Continue roasting until the skin is crisp and well browned in spots, the juices run almost clear when you prick the breast, and an instant-read thermometer inserted in the thigh (without touching bone) registers 170 degrees, about 50 minutes. Transfer the chicken to a cutting board (preferably one with a trough to collect juices) to rest for 10 to 20 minutes. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Make a quick pan sauce if you like: Pour any juices from the pan into a small saucepan, discarding the backbone and giblets. (If a lot of browned bits are stuck to the roasting pan, add the wine or vermouth to the pan and scrape with a wooden spoon to dislodge. If they still won't come up, heat the roasting pan over medium heat to dissolve the drippings.) Bring the juices in the saucepan to a boil, whisking. Taste the sauce; if it tastes a little flat, add a few drops of lemon juice and season to taste with salt and pepper. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• To Make the Romesco Sauce:
• Heat the Oven: Position racks in the lower and upper thirds of the oven and heat to 375 degrees (350 degrees convection Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Roast the vegetables: Line a rimmed baking sheet with parchment paper. Put the garlic, peppers, and tomatoes on the baking sheet and drizzle with 1½ teaspoons olive oil. Season lightly with salt and toss to coat. Slide the vegetables onto the top rack and roast, turning them with tongs once or twice during roasting, until the vegetables have dark spots on them, the tomatoes have split, and the peppers have begun to collapse, 40 to 45 minutes. Transfer the peppers to a bowl and cover tightly with plastic wrap to steam until cool enough to handle, about 30 minutes. Let the garlic and tomatoes cool on the baking sheet. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Meanwhile toast the bread and almonds: Drizzle the bread slices on all sides with about 1½ teaspoons olive oil and place directly on the top oven rack to toast until golden and crisp, about 10 minutes. Spread the almonds on a small rimmed baking sheet and place on the lower rack to toast until lightly browned and fragrant, about 10 minutes. Let the bread and nuts cool. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Peel and seed the peppers: Working over a bowl to catch any juices, peel the skin from the peppers. (Resist rinsing them, as that will wash away some flavor.) Once peeled, gently tear the stem and core away from the flesh of each pepper and discard the stem and seeds. (Don't obsess over removing every last seed and/or charred bit.) Drop the peppers into the bowl of a food processor. Add any collected juices, straining the juices if necessary to remove seeds or skin. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Puree the sauce: Break the toasted bread into bite-sized pieces and add it to the food processor. Slide the garlic cloves out of their skins and add them. Pinch off the tomato skins and add the tomatoes to the food processor too. Add the almonds, vinegar, piménton, red pepper flakes, and ¾ teaspoon salt. Pulse to a coarse puree. With the machine running, add the remaining ¼ cup olive oil; process just long enough to incorporate the oil, as overprocessing can turn the sauce bitter. Season to taste with salt. Don't be shy with the salt-this sauce should be bold. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Serve or store: Serve warm or at room temperature. The sauce will keep, covered tightly in the refrigerator, for at least a week. Reheat it gently in a saucepan or let come to room temperature before serving. Taste before serving, as refrigeration can mute the flavors. If it tastes at all bland, add a splash of sherry vinegar and a pinch of salt Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99