• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About Me Old
  • Work with Me
  • Contact Us
  • Subscribe

The Kitcheneer

menu icon
go to homepage
  • Home
  • Shop
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Shop
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Christmas Recipes

    Published: Jun 10, 2014 · Updated: Apr 18, 2022

    Williamsburg Smothered Flat Roasted Chicken

    Jump to Recipe·Print Recipe

    WP

    Virginia has and always will be my home. I love it here. It has the best of everything I could ever want: beaches, mountains, farms, city life, and it's rich history.

    We recently took a day trip to Colonial Williamsburg. It's one of our favorite places to go and one can't help but think when walking on the cobble stone roads , " How many people have traveled this path over the centuries?". It's amazing to me that our fore fathers and other early Americans lived here and it's nice to see that they have preserved some of the town! If you ever are in the area you must visit!!!

    WP19

    There is so much to do from shopping, restaurants, tours, and festivals! We also noticed how their gardens were structured... I'm not sure of the reasoning to the criss-cross pathways through each garden. Maybe it was an organization method or maybe a take on a " stroll through the garden". I'm very interested, so if anyone knows comment below! I definitely want to replicate this in my future home someday!

    WP20 WP17

    While we were strolling along, we stopped in a book store and found a wonderful Williamsburg cook book that was published in the mid 1800's! I immediately bought it because I wanted to feature some of Williamsburg's best to my blog with some lighter adjustments of course!
     
    WP16
     
    Having read most of the book and recipes, it is so neat to see what families were the original developers and the dates they were published. Some go way back to 1837! There are even noted comments of travelers passing through Market Square and saying how hospitable the people in Williamsburg were and that the food was great!
    I want to do a series of recipes from this book as a dedication to this time period and homage to the history of Williamsburg and Virginia as a whole. Hope you enjoy!
     
    I found it very amusing thumbing through these recipes with the different phrases and even had to look some of the techniques up online! Like how to "singe" a bird or convert half a pint into cups ( half of a pint = 1 cup). I highly recommend getting this book or just picking up any older cook books! Its so much fun!
     
    As my first choice, I am picking a smothered chicken recipe. Keep in mind that the recipes in this book are very old and vague. So I have to make up some of it as I go!
    If you would like a copy of this book click here.

     You will get VERY much acquainted with the bird you choose! Trust me though, it is totally worth it! You will want to make this again and again!

    You Need:

    - 1 whole chicken ( 3-4lbs)

    - Sharp Kitchen Shears

    - 1 cup of water mixed with salt

    - 2 tbs unsalted butter

    - salt & pepper

    - 1 cup of skim milk

    - 2 tbs whole wheat flour

     

    Directions:

    Preheat oven to 390 degrees.

    Place the bird on a cutting board.

    Remove the back bone by using very sharp kitchen shears and discard or save for later use in a stock.

    Lay the bird flat ( insides down) in a large oven proof skillet. And press very hard on the breast bone to break it so it lies completely flat.

    Pour the water/salt mixture in the skillet.

    WP3

    Grind fresh black pepper liberally all over the chicken and put the unsalted butter on top of the bird.

    Cover the skillet with lid and roast in oven for 30 minutes.

    WP13

    After 30 minutes has gone by, flip the bird ( no pun intended ;)) carefully over and place lid back on for an additional 30 minutes in the oven until chicken is thoroughly cooked through.

    Place the chicken aside on a hot plate.

    In the same skillet with the drippings, heat skillet to medium heat.

    Add the flour and milk and stir until smooth and boiling. Serve in gravy boat.

    WP11

    Enjoy!

    I paired this dish with my Rosemary Lavender Smashed  Potatoes ( will post soon!), sauteed mushrooms, and steamed asparagus! You could also turn the leftovers into a great salad, sandwich, or a wrap the next day!

    I also had a helper!

    WP14

    Calories: 211, Fat: 9g, Carbs: 4.4 g, Protein: 27.3 g,

    WP9

     

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Williamsburg Smothered Flat Roasted Chicken


    • Author: Amanda aka The Kitcheneer
    • Total Time: 1 hour 20 minutes
    • Yield: 5
    Print Recipe
    Pin Recipe

    Description

    A whole chicken is flat roasted and smothered in gravy


    Ingredients

    • - 1 whole chicken ( 3-4lbs)
    • - Sharp Kitchen Shears
    • - 1 cup of water mixed with salt
    • - 2 tbs unsalted butter
    • - salt & pepper
    • - 1 cup of skim milk
    • - 2 tbs whole wheat flour

    Instructions

    1. Preheat oven to 390 degrees.
    2. Place the bird on a cutting board.
    3. Remove the back bone by using very sharp kitchen shears and discard or save for later use in a stock.
    4. Lay the bird flat ( insides down) in a large oven proof skillet. And press very hard on the breast bone to break it so it lies completely flat.
    5. Pour the water/salt mixture in the skillet.
    6. Grind fresh black pepper liberally all over the chicken and put the unsalted butter on top of the bird.
    7. Cover the skillet with lid and roast in oven for 30 minutes.
    8. After 30 minutes has gone by, flip the bird ( no pun intended ;)) carefully over and place lid back on for an additional 30 minutes in the oven until chicken is thoroughly cooked through.
    9. Place the chicken aside on a hot plate.
    10. In the same skillet with the drippings, heat skillet to medium heat.
    11. Add the flour and milk and stir until smooth and boiling. Serve in gravy boat.
    12. Enjoy!
    • Prep Time: 20
    • Cook Time: 60

    Nutrition

    • Serving Size: 5

    Did you make this recipe?

    Tag @thekitcheneer on Instagram and hashtag it #thekitcheneer


     

     

     

    « My workouts from the past few weeks!
    Lavender Rosemary Smashed Potatoes »

    Reader Interactions

    Comments

    1. Lisa @ The Wellness Wife says

      June 16, 2014 at 5:13 pm

      Had to stop by and check out this post because I live in Williamsburg. I took the same exact picture of the "criss cross" garden on Saturday! Glad you love it so much! I'm pinning this recipe. Visiting from Virginia Bloggers.

      Reply
      • [email protected] says

        June 16, 2014 at 8:17 pm

        Thank you do much!!! You are a lucky gal to live there!! We hope to live there some day as well! Hope you enjoy this chicken dish as much as we did!!

        Reply
        • Lisa @ The Wellness Wife says

          June 17, 2014 at 6:17 pm

          Let me know if you ever move down or are visiting. We can get together and talk about blog growing pains. I'm working on a Travel Healthy to Williamsburg blog post so keep an eye out for it. And check out the great wellness businesses that advertise on my blog the next time you are going to be in town.

          Reply
          • [email protected] says

            June 17, 2014 at 8:00 pm

            Absolutely! Would love to get together! We visit pretty often since my parents live out that way and for Busch Gardens! I will let you know when I will be in town! 🙂

            Reply
    2. Leigh Ann says

      June 16, 2014 at 2:24 pm

      This looks amazing! Glad you guys had fun in Williamsburg!!

      Reply
    3. IHeartVegetables says

      June 16, 2014 at 7:07 am

      Wow, my family would love this!!! That is so cool that you found a recipe from so long ago!

      Reply
    4. valmg @ From Val's Kitchen says

      June 12, 2014 at 10:19 am

      Your gravy looks amazing! I am the worst at gravy.

      Reply
      • [email protected] says

        June 12, 2014 at 11:30 am

        Thank you! I am usually pretty bad at it myself! I was pleasantly surprised it turned out so good! Haha unfortunately after I was done with the photo shoot and cleaning it up, I found my cat Max drinking it from the gravy boat ( it was the last thing left on the table as I was going back and forth) ...so I had to toss the rest. sigh lol

        Reply
    5. Jenn Kurkiewicz says

      June 12, 2014 at 9:34 am

      YUM, looks delicious! 🙂

      Reply
    6. Renee - Kudos Kitchen says

      June 12, 2014 at 8:11 am

      What a lovely recipe and I adore your black and white photo! I've not been to Williamsburg since I was a kid but now I want to go back! Thanks for sharing all the photos!

      Reply
    7. Susan P. (@littleredkitchn) says

      June 12, 2014 at 7:55 am

      The term for this recipe is so much better than what I know it as - which is spatchock (horrible word, yes?). Looks like a great recipe and pretty photos of the garden.

      Reply
    8. Kim (Feed Me, Seymour) says

      June 12, 2014 at 7:39 am

      I've been wanting to make a flat roasted chicken forever now. I'm so glad you posted this! It resparked my interest!

      Reply
    9. ecavalla says

      June 11, 2014 at 4:11 pm

      Yum- the chicken looks delicious! And I live in Williamsburg...so glad you enjoyed your visit!

      Reply
      • [email protected] says

        June 11, 2014 at 4:41 pm

        That's awesome you live there! How lucky! We hope to settle down there one day when we leave Fredericksburg

        Reply
    10. Cravings of a Lunatic says

      June 11, 2014 at 3:41 pm

      I love this recipe so much, chicken is one of my favourites. Your helper is too cute for words.

      Reply
    11. angiemcgowanAngie says

      June 11, 2014 at 2:29 pm

      This chicken looks so good! And your cat is a cutie, he looks alot like my guy that passed last year.

      Reply
      • [email protected] says

        June 11, 2014 at 4:40 pm

        Thank you! I'm sorry to hear about your kitty! 🙁 This is Fifi and she is a love able little helper in the kitchen 🙂

        Reply
    12. ashley says

      June 11, 2014 at 2:12 pm

      Anything smothered in gravy is alright by me 🙂 Great meal idea!

      Reply
    13. The Food Hunter says

      June 11, 2014 at 11:18 am

      love your photos!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi! I'm Amanda. Nice to Meet You! TI am a full time systems engineer by day and recipe developer/food photographer by night (and weekends). My husband Jake and I live in Virginia. Favorite things are books, traveling, and coffee ☕️.

    More about me →

    logo
    Food Advertisements by

    Popular

    • Learn how to make a classic cocktail with a twist - Lavender French 75 recipe. Perfect Spring Cocktail for Mother's Day!
      Lavender French 75
    • Honey Pistachio Latte
    • Toasted Caprese Sandwich with Basil Pesto, crispy prosciutto, on a wooden cutting board with a side of tomatoes on the vine for visual appeal.
      Toasted Caprese Sandwich with Basil Pesto
    • Unforgettable 3 Day Tuscany Itinerary

    Featured On

    Footer

    The Kitcheneer

    • About Me
    • Recipe Index
    • Work With Me
    • Contact Us
    • Privacy Policy
    • Terms of Use

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Kitcheneer