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# 蛋黄酱烤鸡 Mayo Roasted Spatchcock Chicken

![image-20260505004916956](/files/5ofOXPp8SUPmwNRttZ1H)

## English Version

**Mayo-Roasted Spatchcock Chicken Recipe**\
*(Inspired by J. Kenji López-Alt,* [*Link*](https://youtu.be/2Sz40WqBg8E)*)*

### Ingredients

**For the Chicken & Mayo Mix:**

* 1 whole chicken (reserve the backbone for sauce)
* Salt (for dry brining)
* Mayonnaise: 1/2 to 3/4 cup
* Herbs: Parsley, sage, rosemary, and thyme (finely chopped, reserve stems for sauce)
* Aromatics & Seasonings: Minced garlic, chopped scallions, lemon zest, MSG, salt, and black pepper

**For the Pan Sauce:**

* Reserved chicken backbone
* Chopped onion, celery, and carrot
* Reserved herb stems and 2 cups chicken stock
* Lemon juice, soy sauce, and butter (for finishing)

### Instructions

1. **Spatchcock & Dry Brine:** Using kitchen shears, remove the backbone of the chicken (save it for the sauce). Flip the bird over and press down firmly on the breastbone to lay it flat. Pat dry, season generously with salt, and let it sit uncovered in the refrigerator for a few hours or overnight.
2. **Prepare the Herb Mayo:** In a bowl, blend 1/2 to 3/4 cup of mayonnaise with the chopped parsley, sage, rosemary, thyme, garlic, MSG, salt, black pepper, lemon zest, and scallions.
3. **Slather:** Thoroughly coat the entire bird evenly with the mayonnaise mixture. Ensure you get it into all the crevices, under the skin, and on the wings.
4. **Roast:** Place the chicken on a roasting tray and bake in a 425°F (220°C) oven until the breast reaches an internal temperature of 145°F (63°C). Remove from the oven and let it rest.
5. **Make the Sauce:** Sauté the chopped onion, celery, carrot, and the reserved chicken backbone. Add the herb stems and 2 cups of chicken stock, then let it simmer. Strain the liquid and finish by stirring in a splash of lemon juice, soy sauce, and a knob of butter.

### Note

* **Why Mayo?** Unlike butter, which melts at high heat and pools at the bottom of the pan, mayonnaise is an emulsion that stays on the chicken throughout the cooking process. This keeps your herbs and aromatics in place. The proteins in the mayonnaise also promote superior browning and help achieve an extra-crispy skin without burning.

***

## 中文版本

**美乃滋烤平铺整鸡食谱**

### 材料

* 一整只鸡（保留剪下的鸡脊椎骨用于熬酱汁）
* 盐（用于干腌）
* 美乃滋（蛋黄酱）：半杯至四分之三杯
* 香草：欧芹 (Parsley)、鼠尾草 (Sage)、迷迭香 (Rosemary) 和百里香 (Thyme)（切碎，保留菜梗用于熬酱汁）
* 调味料：大蒜、青葱、柠檬皮屑、味精、盐、黑胡椒

**酱汁材料：**

* 保留的鸡脊椎骨
* 切丁的洋葱、芹菜和胡萝卜
* 保留的香草梗和 2 杯鸡汤
* 柠檬汁、酱油和黄油（用于最后调味）

### 步骤

1. **准备与干腌 (Spatchcock)：** 剪去鸡脊椎骨（留作熬汁），将鸡展开摊平。用厨房纸将鸡擦干，均匀撒上盐，在冰箱里不加盖静置几个小时或过夜以达到皮脆效果。
2. **香草蛋黄酱：** 混合半杯至四分之三杯蛋黄酱、切碎的欧芹、鼠尾草、迷迭香、百里香、大蒜、味精、盐、黑胡椒、柠檬皮屑与青葱，并搅拌均匀。
3. **涂抹酱料：** 将蛋黄酱混合物均匀涂抹在鸡肉表面。
4. **烘烤：** 放入华氏 425 度（约 220°C）的烤箱，烤至鸡胸肉内部温度达到华氏 145 度（约 63°C）后取出，静置 15 分钟锁住肉汁。
5. **熬制酱汁：** 炒香洋葱丁、芹菜丁、胡萝卜丁与鸡脊椎骨。加入香草梗和两杯鸡汤炖煮。过滤后加入柠檬汁、酱油与黄油拌匀，搭配烤鸡食用。

### 提示

* **为什么用美乃滋代替黄油？** 黄油在高温下会迅速融化并流到烤盘底部，而美乃滋是一种乳化液，在整个烘烤过程中都会牢牢附着在鸡肉表面，把香草和调料固定在肉上。此外，美乃滋里的蛋白质能促进美拉德反应，让鸡皮呈现完美的焦糖色和极致的酥脆口感。

柠檬要多一些，要让它酸酸的闻起来！