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		Roy Sperr Jason Walters and Shawn Hunter NMLS: 202418/295556/348864 Equity Source Mortgage, Inc. Phone: Roy (763) 657-2012 Phone: Shawn (763) 657-2017 Emails: roy@equitysourcemortgage.net roy@equitysourcemortgage.net www.equitysourcemortgage.com

March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014		Perfectly Roasted Chicken By Kirk Leins There are two keys when it comes to roasting chicken. For starters, all of the meat must be cooked to the optimal temperature. Breast meat must remain moist and juicy without being stringy, and the darker meat from the legs and thighs should ideally be cooked through, almost to falling off the bone. The second key is the skin. It should be really crispy, all the way around the bird. To achieve this, we must change the shape of the bird. We're looking for flat, and the best way to make the bird flat is to butterfly it. The following are steps for properly butterflying a chicken: Locate the backbone of the chicken. Using a sharp pair of kitchen shears, cut from front to back along one side of the backbone. Rotate the chicken 180 degrees. Cut along the other side of the backbone from front to back. The backbone is now removed and can be frozen and saved for making stock, or thrown away. Using your hands, open the bird up and spread it flat, cavity side facing up. Toward the neck end of the chicken you will notice the breastbone attached to a piece of angular cartilage. This is known as the keel bone and it needs to be removed. Using a large chef's knife, place the portion of the blade closest to the handle onto the center of the dark breastbone. Crack the bone by pressing down, being careful not to cut all the way through the chicken. Using a sharp paring knife, make clean cuts in between the clear cartilage of the keel bone and the breast meat. Grab on to the cartilage portion of the keel bone and wiggle it around. The whole keel bone should pop right out. Turn the bird over, so that the skin side is facing up. In order to speed up the cooking of the dark meat, we will split the skin that surrounds the joint between the leg and the thigh. Grab on to one of the legs and flex the joint so that the skin around it is pulled taught. Use the tip of your index finger to locate the center indentation of the joint. With a sharp paring knife, carefully split the skin so that the joint is exposed. Repeat this process with the other leg. Check out the video below for a demonstration. If you are unable to view the video on your mobile or tablet device, please enjoy it on your desktop. Congratulations! You've just learned a technique that will change the way you cook a whole chicken. Aside from roasting it in the oven, a butterflied bird also does really well on the grill. Perfectly Roasted Chicken Serves 4 3-3 1/2 pounds chicken, butterflied, rinsed and patted dry, and brought to room temperature 3 celery stalks, cut in half crosswise 2 carrots 1 onion, quartered 4 whole garlic cloves Kosher salt and freshly ground black pepper 1-1 1/2 cups water Preheat the oven to 500 to 525 degrees. Use the vegetables as a roasting rack by arranging them on the bottom of a large, heavy duty, roasting pan. Pour water into the roasting pan so that the entire surface area of the pan is covered in about 1/4 inch of water. Liberally season the chicken on both sides with salt and pepper. Lay the chicken (skin side up) on top of the vegetables in the roasting pan. Place the pan in the oven and roast for 35 to 40 minutes, or until the internal temperature of the thickest part of the thigh reaches 180 degrees and the juices run clear. Remove the chicken to a plate and loosely tent with foil. Allow the chicken to cool for five to 10 minutes before cutting into it. Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCook.com.

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