KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
A 2½-to-3-pound broiler-fryer chicken, butterflied
2 tablespoons melted butter blended with 2 teaspoons vegetable oil
Salt and freshly ground pepper
½ teaspoons dried thyme or an herb mixture
For the deglazing sauce:
1 tablespoon minced shallot or scallion
½ cup chicken broth and/or dry white wine or vermouth
1 to 2 tablespoons butter, for enrichment
|
1st Keep
 jess.dymond
|
Comments