St. Jeremy 01 (Bishop)
From
Dave Drum@1:3634/12 to
All on Thu Aug 12 07:01:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jeremy's Roast Chicken w/Harissa & Schmaltz
Categories: Poultry, Herbs, Chilies
Yield: 4 Servings
3 cl Garlic; smashed, peeled
1/3 c Sugar
1/4 c Coriander seeds
1 c Kosher salt; + more
4 1/2 lb Chicken; halved, backbone
- removed
1 c Three-Chile Harissa
1/4 c Schmaltz (chicken fat)
Bring garlic, sugar, coriander seeds, 1 cup kosher salt,
and 8 cups water to a boil in a large saucepan, stirring
to dissolve sugar and salt. Transfer to a large bowl and
add 1 cup ice. Let cool. (You can also refrigerate or
freeze brine if you want to speed things up.)
While brine is cooling, bone chicken breasts, leaving leg
and thigh quarters intact. Start by cutting off wing
tips; discard. Place chicken, skin side down, on a
cutting board. Working with 1 chicken half at a time,
angle the blade of a thin, sharp knife flush against
breast bone and cut along bone to separate the rib cage
from flesh. The only bones remaining should be in the
wing, thigh, and drumstick. Repeat on the other side
(save bones for making your next pot of stock).
Place chicken halves in cooled brine. Cover tightly and
chill 12 hours.
Transfer chicken to a rimmed baking sheet or baking pan
and pick off coriander seeds. Spread harissa all over
chicken. Cover tightly and chill at least 1 hour and up
to 12 hours.
Set oven @ 400ºF/205ºC (if you have a convection oven,
turn the convection fan on).
Heat schmaltz in a large cast-iron pan over medium.
Carefully place chicken halves, skin sides down, in pan,
making sure all the skin is in the fat. Cook until skin
darkens and starts to crisp, about 5 minutes. Transfer
skillet to oven and roast chicken until skin is very dark
and meat is more than halfway cooked through, 20-25
minutes.
Remove skillet from oven and carefully turn chicken.
Return to oven and roast, skin side up, 8-12 minutes.
Transfer chicken to a large platter, placing skin side
up. Drizzle some of the schmaltz over chicken and serve
remaining schmaltz alongside.
Jeremy Fox
Bon Appétit | January 2016
Yield: Serves 4 servings
Format by Dave Drum; July 31, 2017
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