I have been trying to cook with bones more, well that sounded kind of bad. I mean buying cuts of meats that still contain the bone. Better, ahh! It seems like this is becoming more of a scarce thing though. It seems as if early every cut of meat at the grocery store is boneless. And don’t get me wrong, it is more convenient. One, not to have to buy the bone and two, to figure out the difference in cooking time and just what to do with the bone. But that bone is miraculous. Full of flavor and of nutrients the bone in the end is worth it. Plus you could make a homemade bone broth. So it is really two recipes in one.
This chicken I had was whole, but I thought it would be a great idea to roast it cut up. To save time and just change the pace. But that means I had to cut it up (eek). Luckily, this was something we actually had to do as a part of my degree in Dietetics. Yes, learn to cut up a chicken and bone a duck. I’m a real Julia Child prodigy, not. Anyways, being pregnant and not a fan of looking at or touching raw meat at the time I enlisted the help of my lovely hubby.
Twenty minutes later and with the help of a youtube video we, or better yet, he managed to get that thing cut into the eight pieces we needed. Next time I would just buy it cut up (if you have the option) or I guess if needed it could be a great stress-relief. In the meantime I had mixed up this marinade and succulent sauce that the chicken would roast in. Heavenly, buttery, deliciousness. So much so that you may never have to find another roasted chicken recipe again.
- 1 whole free-range or organic chicken, broken down into 8 pieces, skin on and bone-in
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 4 tbsp butter, melted
- 4 shallots, chopped
- 2 cloves of garlic, minced
- Handful of fresh thyme
- Salt and Pepper
- Preheat oven to 425 degrees.
- In a large baking dish, combine marinade and toss with chicken. Season well.
- Place chicken pieces skin side up and roast for 30 minutes until it begins to brown.
- Remove and baste with marinade.
- Flip pieces and bake a remaining 10 minutes or until chicken is cooked.
- Garnish with fresh thyme.
