Spatchcocked Crispy Happy Chicken With Rich Orange Sauce
- Ready In:
- 1hr 15mins
Chicken Under A Brick
- 1 tablespoon olive oil
- 1 (3 lb) chicken (Butterflied See note above, discard any lumps of fat,wash and towel dry, loosen the skin from the fl)
- 1 teaspoon kosher salt
- fresh cracked pepper (20 turns of)
- 6 garlic cloves, minced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried thyme leaves
- 1 teaspoon fennel seed
- 1 tablespoon butter or 1 tablespoon oil
- 1⁄4 cup white onion, diced
- 1⁄2 teaspoon garlic, minced
- 1⁄2 teaspoon gingerroot, minced
- 1⁄4 cup brown sugar, packed
- 1 cup water
- 1 orange, juice and zest of
- 2 tablespoons lemon juice, fresh
- 1⁄4 cup rice vinegar
- 2 1⁄2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Grand Marnier or 1 tablespoon cold water
- orange slice
- Mix salt, pepper, garlic, chili powder, thyme, fennel and cumin.
- Rub chicken under skin and all over the chicken with all of the spice mixture; cover and marinade in refrigerator for 4-24 hours.
- Preheat oven to 450 degrees.
- Heat heavy large cast iron pan over medium high heat, add oil, placing chicken skin side down immediately place a very heavy pan or foil covered bricks on chicken and cook (without moving the chicken) until the skin is a golden brown (check with a tongs) till very crisp about 15 minutes.
- Meanwhile melt butter in a medium hot pan; add and saute onions for 3 minutes add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, rice vinegar, and soy sauce; bring to a boil simmer for 5 minutes.
- Mix together cornstarch and 2 tablespoons cold water or Grand Mariner making a slurry; add the slurry to the sauce whisking all the time to keep the sauce smooth; reduce heat to medium low; and simmer, about 5 minutes.
- Remove the bricks and turn chicken skin side up and finish roasting for 20-25 minutes. Until a thermometer inserted in the thigh registers 160-165 degrees when juices run completely clear, and the skin should be a gorgeous golden-brown, and exceedingly crispy.
- Remove chicken and let rest on a cutting board.
- De fat the pan drippings.
- Add the Orange Sauce to the pan juices. Strain the sauce.
- Pour sauce into a gravy boat drizzle some on a platter and place the chicken on the sauce with crispy crust up.
- Serving immediately with additional sauce and Longevity noodles or rice.
Join The Conversation
I didn't follow the recipe at all so I am leaving zero stars. For the chicken I cooked a whole (3lb) chicken in the crock pot for 5 hours. I used the spice rub (mostly shoved under the skin of the bird) for this recipe and let it sit overnight before setting up in the crockpot. I made the sauce the night before our dinner, too (a lot of my dinners work out this way having a full time job and 19 month old!). For dinner I took off the skin and served the oh so tasty, tender, and very moist meat over rice with the sauce on top. It was very tasty. The sauce was a little too sweet for us, but OK. Would make again but tweak the sauce a little. When I have more time on a weekend I may try the 'brick' method.