Kardea Brown Cooks Spatchcocked Chicken | Delicious Miss Brown

Learn how to spatchcock a chicken with Kardea Brown and never look back! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2HD2Zys Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Low Country Spatchcocked Chicken RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 1 hr 30 min Active: 30 min Yield: 8 to 10 servings Ingredients 2 cups packed fresh parsley leaves 12 tablespoons salted butter, softened 1/4 cup lemon juice (about 2 large lemons) 3 tablespoons fresh or dried oregano leaves 2 tablespoons dry sherry wine 1 teaspoon crushed red pepper flakes 4 cloves garlic, peeled and smashed 3 to 4 fresh sprigs thyme, leaved removed 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper Two 5-pound whole chickens Directions Preheat the oven to 450 degrees F. In a food processor add the parsley, butter, lemon juice, oregano, sherry, red pepper flakes, garlic, thyme leaves, salt and pepper. Pulse until well combined. Scrape into small dish and set aside. Do not refrigerate. Place each chicken, breast side down, on a cutting board. Using a chef's knife or kitchen shears, cut along one side of the backbone, repeat on the other side to remove the backbone completely. (Save it for stock!) Turn the chickens over to breast side up and press down on the breastbones with the heel of your hand until they crack. Tuck the wing tips under the chickens so they don't burn. Place both chickens on a rimmed baking sheet. Rub half of the butter mixture under the skin of the breasts and thighs of each chicken. Melt the remaining butter mixture in a pan on the stovetop or in a microwave and brush all over the chickens. Cover the chickens with foil and bake for 20 minutes. Uncover and baste with any remaining butter or cooking liquid on the bottom of the pan. Continue to bake until the chickens are dark brown with an internal temperature of 165 to 170 F on an instant read thermometer, 40 to 45 minutes more. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #DeliciousMissBrown #KardeaBrown #FoodNetwork #LowCountrySpatchcockedChicken Kardea Brown Cooks Spatchcocked Chicken | Delicious Miss Brown | Food Network https://youtu.be/haSKHnUHAR8