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Here's a fun recipe for you and very economical as well. The brick serves as a fantastic source of steady heat and the weight of the brick ensures constant contact with the hot cast iron pan and yields a VERY nice, caramelized, skin. Extra richness is insured as the bird is cooked in it's own juices. The optional sauce is dangerous!, too good for words. Carve and serve!
- 1 whole chicken, fryer preferred, butterflied
FOR THE BRINE
- 1⁄2 cup salt
- 1⁄2 cup sugar
- 1 gallon cold water
FOR THE RUB
- 1 shallot
- 3 garlic cloves
- 2 tablespoons canola oil, divided
- 1 tablespoon sugar
- salt and pepper
FOR THE SAUCE
- 1⁄2 cup hot chicken stock or 1⁄2 cup hot water
- 3 -4 tablespoons butter, cut in to 1/2 tablespoon slices
- BRINE:mix brine ingredients in a large container, rinse chicken in cold water and place in brine.
- Be sure the entire chicken is covered.
- Let stand in fridge for 4 hours.
- If you don't have room you can place in a cooler with ice, or even put ice right in with the brine (cut back on the water a bit).
- RUB MIXTURE: Mince shallot and garlic with 1 tablespoon of oil and season with sugar, salt and pepper.
- Rinse chicken with cold water, pat dry, spread rub mixture UNDER the skin of the bird all over the breast, thighs and drumsticks.
- Rub remaining oil all over chicken and season heavily with salt and pepper.
- Put the chicken on an oiled wire rack in the sheet pan, place uncovered, in the bottom of your fridge for 12-48 hours.
- This step can be skipped, but does yield better flavor and very crisp skin.
- 30 minutes before roasting, remove chicken from the fridge, place cast iron pan and brick in the oven.
- Preheat oven to 450°F.
- Remove pan and brick, place chicken, skin side down into the pan, lightly oil the brick with a wad of paper towels, place chicken in the oven then put the brick on the chicken.
- Cook for 45 minutes to an hour or until the thigh meat reaches 170°F and the breast meat reaches 165°F.
- Remove brick, remove pan from oven.
- CAREFULLY pry the bird loose and put on a warmed dish to rest for 15 minutes or so.
- SAUCE:While the bird is resting, dump fat from the pan and add stock or water to the pan and place over high heat.
- Scrape gently to remove all fond.
- Continue to boil until liquid is reduced to about one half the amount you started with.
- Remove from heat and whisk butter in piece at a time until the sauce starts to look glossy and thickens slightly.
- The amount of butter you'll use will vary depending on the liquid and amount of fat in the pan.
- If you put too much butter in the sauce will 'break' or separate.
- This is a dangerous sauce, too good for words.
- Carve and serve!
- As well as being a fantastic source of steady heat, the weight of the brick ensures constant contact with the hot pan and yields a VERY nice, caramelized, skin.
- Extra richness is insured as the bird is cooked in it's own juices.