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Under the Sun Wood-Roasted Chicken

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Pairing the grill and a standard oven mimics the effect of Under the Sun’s wood-burning oven; brine the bird, and the meat’s ultratender. A quick oil/salt/pepper roast of whatever seasonal vegetables you love (think potatoes, asparagus and onions) and a full-flavored chorizo jus finish it off.

Makes: 6

Ingredients:
  • UNDER THE SUN BRINE
  • 3 quarts cold water
  • 1 cup Kosher salt
  • 14 cup unpacked light brown sugar
  • 14 cup honey
  • 2 lemons, halved and lightly squeezed
  • 4 medium garlic cloves, halved
  • 4 ounces fresh thyme
  • 112 ounces fresh parsley
  • 4 bay leaves
  • 1 teaspoon red pepper flakes
  • CHORIZO CHICKEN JUS
  • 2 tablespoons olive oil
  • 12 pound chorizo sausage, casing removed
  • 14 yellow onion, diced small
  • 1 celery stalk, diced small
  • 1 teaspoon minced garlic
  • 13 cup red wine
  • 3 cups chicken stock
  • 3 tablespoons potato flour or cornstarch
  • 2 tablespoons minced parsley
  • salt and black pepper, to taste
  • "Wood”-Roasted Chicken
  • 6 11-ounce organic “airline” chicken breasts (breasts with attached drumettes), or whole, skin-on breasts
  • 4 quarts prepared Under the Sun brine
  • 6 tablespoons herb butter (1 stick softened butter, blended with18 cup each chopped fresh thyme and rosemary)
  • seasonal vegetables
  • olive oil
  • salt and black pepper, to taste
  • 1 quart prepared chorizo chicken jus
  • 14 cup flat-leaf parsley, minced

Instructions:

FOR THE BRINE:

Combine all ingredients in a large pot over medium-high heat and bring to a boil.  Boil 1 minute, stirring to dissolve the salt. Remove from heat and cool completely, then chill before using. Make ahead and refrigerate up to 3 days.

FOR THE CHICKEN JUS:
1. Add the olive oil to a large saucepan over medium heat. Add the chorizo and cook, breaking it up as you go, until the chorizo is caramelized and cooked through, about 10 minutes. Remove to a plate and set aside.
2. Add the onion, celery and garlic, and sauté until tender, about 20 minutes. Add the red wine, and cook until reduced by half. Add the chicken stock, and let cook until reduced by half again. Remove from heat and let cool.
3. When the mixture is at room temperature, quickly whisk in the potato flour (if the liquid is hot, lumps will form). Mix in the chorizo, add the parsley, and season with salt and black pepper to taste.
 
FOR THE CHICKEN:
1. Place the chicken and brine in a large, non-reactive container. Cover, refrigerate and brine 6 to 10 hours.
2. Remove the chicken from the brine and pat dry with paper towels. Let chicken warm to room temperature.
3. Preheat the oven to 500 degrees F. Heat a grill to high. When the oven is heated, reduce the grill setting to medium.
4. Place the chicken skin-side up on the grill and cook 7 minutes. Flip, and grill skin-side down 5 minutes, or until skin becomes crispy and light golden brown.
5. Add 1/2 of the herb butter to a cast-iron skillet or oven-safe pan. Set the chicken in the pan, skin-side up. Place the pan in the preheated oven, and turn the oven off. Roast chickens 25 minutes; do not open the oven door.
6. While the chickens roast, toss the vegetables with oil, season with salt and pepper, and grill or pan-roast them to your desired doneness.
7. Remove the chicken from the pan and lightly brush with the remaining herb butter (optional). Let rest 10 minutes.
8. To plate, ladle about 1/2 cup chorizo jus into a low bowl or lipped plate. Top with the cooked vegetables and chicken, and garnish with minced parsley. • 
 

 


 

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