Emprimir
Correo Electrónico
Add a photo
Ingredientes
- Garlic Confit:
- Easiest way to roast garlic is in muffin tin. Loosen the cloves a bit if possible but keep each head intact. Snip off the tip to expose each clove. Sprinkle salt and pour olive oil into each head. Top each head with a foil blanket surrounding each individual head... Sort of like a hat. Roast in 350 oven for about 30minutes. Let cool before handling
- Chicken:
- 1 whole chicken about 3lbs
- Kosher salt and pepper
- 1/2 canola or grape seed oil
- Pan Sauce:
- 2 cups chicken stock
- 1 tbsp flour
- 1 cup flat leaf parsley cut into thin strips
- Zest of 1 lemon
- Juice of that lemon
Direcciones
- For the chicken:
- Using kitchen shears, cut down both sides of back bone. Remove and discard for later stock. Cut the wings off discard.
- Split the chicken in half. Dry skin off with paper towels. Season both sides with salt & pepper. Let sit in baking dish at room temp for about 20 min.
- Place 2 cast iron skillets over high heat. When the skillets smoke add 1/4 cup canola oil to each. As soon as the oil smokes, carefully add half chicken to each, skin side down. Weigh each chicken half down with another skillet or pan so it stays flat and browns evenly. Cook the chicken with the weight on it until the skin is crispy and brown 5-7 min. Remove the weight
- Flip the chicken over and place both skillets into a 400degree oven (that roasted the garlic) roast the chicken for about 20 min or thermometer reads 155 in thickest part of thigh
- Rest chicken on warmed plates while sauce is made
- For the pan sauce:
- Combine the roasting juice and fats from both skillets into one. Place the other skillet on the stove over medium heat for about 1 min. Pour 1 cup chicken stock into the skillet and scrape up all the bits stuck to skillet. Then gently bring the stock to boil to reduce by half. About 5 min. Add the remaining cup of stock and set aside. Place the skillet with the roasting juices over medium heat. Sprinkle the flour evenly over it and whisk briskly to ensure no lumps. Do not let this mixture get too dark before adding the liquid from other skillet and continue to briskly whisk to emulsify it. Increase heat to bring up to a simmer to make gravy to your liking
- Add the parsley, zest and lemon juice and 2tbsp of garlic confit Whisk to combine
- Serve sauce over the chicken
