Jacques Pepin's Oven Roasted Barbecue Chicken
Jacques Pepin's Oven Roasted Barbecue Chicken
April and I’m hungry for barbecue!
Let’s GRILL!
But STOP! I’m forgetting about April showers!
Jacques Pepin’s recipe for oven-roasted Barbecue Chicken brings the outdoors to the indoors and delivers superb barbecue in the rain, snow and wind – typical Nebraska weather in April.
The Pepin process requires little time, oven roasting 30 minutes, and a gorgeous bird emerges, tasting sweet/salty/spicy and moist.
Tasting Pepin’s take on Carolina Barbecue reminds me of my favorite summer festival in Nebraska -Swedish Days Rib Fest where I meet the Pit Bosses from across the Midwest who are competing for awards and eat award-winning barbecue.
The Rib Fest is sanctioned by the Kansas City Barbecue Society, and attracts serious and talented Pit Bosses.
The 2021 Kansas City sanctioned Ribfest is scheduled for June 18-20 in Holdrege, NE. See Holdrege Chamber for dates and entry forms.
If you are singing the “Barbecue Blues,” this week in April, set aside 45 minutes to prepare and roast a Jacques Pepin’s Barbecued Chicken.
The Buzz
What do beekeepers do with bees in spring?
Bees have consumed most of their store of honey, and in the spring, they are hungry so I mix a sugar and water syrup with 1:1 sugar and water combination. I boil the water and dissolve the sugar in it. A variety of feeders are available for purchase. I use both top feeders and side feeders. The side feeders fit in the same space as a frame in the beehive and being inside the hive, the syrup does not freeze in the winter months and also is accessible to the beekeeper, whereas top feeders are used best in the spring and fall because they expose the hive to changes in temperature.
I also check to see if the bees survived the winter months, and this year 2021 especially so. Ten or more days of 0 Degrees F and below concerned me for the the bee’s ability to keep themselves warn in their cluster.
I’m happy to report that spring 2021 all but one hive survived the winter!
Gifts and Things in Holdrege, NE
DyEtte and David Bailey, owners if Gifts and Things in downtown Holdrege describe their shop as “The Gift Shop for Everyone.” We have a little bit of everything and create displays throughout the year to showcase our merchandise.
DyEtte and David often showcase Buzz Savories Spicy Bee Mustard, Honey Mustard, Honey and our newest product 100% Beeswax candles on natural oak coasters. Visit Gifts and Things to buy Buzz Savories and also to see a gift shop with practical and elegant and useful and simply pretty things.
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Spicy and Sweet Gift Set
$55.00 Add to cart -
Mix & Match Sets
$25.00 Select options This product has multiple variants. The options may be chosen on the product page -
Spicy Beer Mustard
$25.00 – $70.00 Select options This product has multiple variants. The options may be chosen on the product page
Jacques Pepin's Oven Roasted Barbecue Chicken
Equipment
- heavy bottomed skillet
What You'll Need:
- 1 4-4½ Lb chicken remove giblets
- 4 large garlic cloves, chopped fine
- 2 Tbs. Buzz Savories Spicy Beer Mustard
- 2 Tbs. olive oil
- 2 Tbs. White Wine or fresh squeezed lemon juice
- 1 Tbs. Soy Sauce
- ½ tsp. salt
How To Prepare:
- Preheat the oven to 450 degrees
Spatchcock the chicken
- Using poultry shears or any sturdy pair of scissors, cut along each side of the backbone. Remove it. Using a sharp knife, cut partway through the joint between the wings and the breast and do the same between the thighs and also the drumsticks.
- Press down on the breastbone to further flatten the chicken. The breast bone will crack.
Mustard mixture
- In a bowl, mix all of the remaining ingredients.
- Turn the chicken breast down and spread it with half of the mustard mixture. I use a pastry brush.
- Set the chicken in a large skillet skin side up. Then spread the breast with the remaining mixture.
Cooking
- Spray or glaze the skillet with oil and set the skillet over high heat. Cook the underside of the chicken until it begins to brown, 5-6 minutes.
- Transfer the skillet to the hot oven and roast the chicken for 30 minutes until the skin is browned and the chicken is cooked through. Temperature at the thickest part of the thigh needs to reach 165 degrees F. on your instant thermometer
- Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and/or carve the breast for easy serving.
Make Ahead
- The chicken can be prepared by following the Spatchcock method, spreading the mustard mixture on both underside and skin side and set the chicken in a skillet. Cover lightly and chill in the refrigerator for several hours or overnight.