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"Weighty" chicken, matey!
by
Stephen Crout
Calificación: 4.0
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%20and%20free%20range.%3C/p%3E%3Cp%3ESpatchcock%20the%20chicken:%20i.e.%20remove%20the%20backbone%20and%20break%20the%20breast%20bone%20by%20pressing%20it%20(skin%20side%20up)%20with%20the%20heel%20of%20your%20hand.%3C/p%3E%3Cp%3EBrine%20it%20in%20a%20freezer%20bag%20with%202%20cups%20water,%202%20tbsp%20kosher%20salt,%201%20tsp%20black%20pepper%20for%20an%20hour%20or%20two%20in%20the%20fridge.%20Remove,%20rinse,%20and%20dry%20thoroughly%20with%20paper%20towels.%20Allow%20to%20come%20to%20room%20temperature%20(about%2045%20minutes)%20before%20proceeding.%20If%20you%20choose%20to%20add%20any%20more%20salt,%20do%20so%20judiciously.%20The%20longer%20the%20chicken%20was%20brined,%20the%20saltier%20it%20will%20be.%3C/p%3E%3Cp%3EHeat%20an%20oven-proof%20skillet%20over%20medium-high%20heat%20with%20the%20oil%20and%201%20tbsp%20butter%20in%20it.%20When%20the%20butter%E2%80%99s%20foam%20has%20subsided%20put%20the%20bird%20in%20skin%20side%20down.%20Sprinkle%20some%20garlic,%20onion,%20tarragon%20(if%20using).%20and%20pepper%20over%20it.%20Cover%20it%20with%20a%20piece%20of%20foil%20and%20weight%20it%20with%20another%20pan%20(I%20like%20to%20use%20our%20teakettle%20with%20some%20water%20in%20it).%3C/p%3E%3Cp%3ESear%20and%20brown%20the%20chicken%20for%20about%208%20minutes.%20Turn%20the%20bird%20skin%20side%20up,%20add%20some%20more%20spices,%20and%20put%20it%20in%20the%20oven%20uncovered.%3C/p%3E%3Cp%3ERoast%20until%20the%20internal%20temperature%20(measured%20in%20the%20thickest%20part%20of%20the%20thigh)%20is%20165%20degrees.%3C/p%3E){kind=link}