Recipe: Roasted quarter chicken, courtesy of Phil Gulis of Plate.
Serves 3 to 4
1 whole organic chicken, 3lbs to 5lbs in weight Low sodium brine:
1/2 gallon of water 1/2 cup of kosher salt 1/4 cup of granulated sugar 1/4 cup of honey 2 lemons, washed and cut in quarters 1 onion, rough chop 2 stalks of celery, rough chop 1 large carrot, peeled rough chop 4 cloves of garlic, peeled 1 tablespoon of black peppercorns 3 sprigs of fresh thyme 3 sprigs of fresh rosemary Marinade:
1/4 cup of extra virgin olive oil 1 tablespoon of chopped rosemary 1 teaspoon of minced garlic juice of 1 lemon Olive oil smashed potatoes: 1 lb. of redskin potatoes, quartered 4 tablespoons of extra virgin olive oil 1 tablespoon of chopped oregano salt and pepper to taste Lemon and herb jus 2 tablespoons of whole butter 1 tablespoon of minced shallots 1 tablespoon of minced garlic 1 teaspoon of chopped thyme 1 tablespoon of flour 1/2 cup chicken stock juice of 1 lemon salt and pepper to taste Method:
Make the brine: Put all ingredients in a large soup pan, and bring to a gentle simmer. Allow this to continue until the vegetables become tender. Be sure to not reduce the liquid significantly, as it will effect the saltiness of the brine. Allow this to cool completely. When the brine is cold place it in a non-reactive container that is deep enough to store the chicken, and pour the brine over it. It is important to have the chicken completely submerged in the brine. This should be done one day ahead of cooking if possible, but allow for at least three hours of brine time.
Cooking the chicken:
Remove the chicken from the brine and rinse in cold water. Put marinade ingredients in a mixing bowl and whisk until combined. Place chicken in a container and pour the marinade over the chicken. Give the chicken at least 1 hour in the marinade before cooking.
Preheat oven to 375 degrees. Place chicken breast side up on a baking sheet with a wire rack. Roast in oven for 15 minutes and remove from oven. Flip the chicken to be breast side down, lower the heat to 275, and continue to slow roast the chicken for 25 minutes (may take longer depending on oven or if your bird is closer to 5 lbs). Be sure to use a thermometer and check the temperature at the spot where the thigh meets the leg. It will be done between 160 and 165 degrees.
Place quartered potatoes in a large pot and completely submerge with cold water. Add enough salt to the water to give it a slightly salty taste. Turn heat to high and bring to a rapid boil. When that is reached, turn the heat to a simmer and cook until the potatoes are fork tender.
Drain the potatoes using a colander and put them in large bowl. Add the olive oil, oregano, salt and pepper and crudely smash them with a wooden spoon. Serve hot.Lemon Jus:
In a small sauce pan on low heat, gently sweat the shallots and garlic in the butter. When the shallots are translucent looking, add the thyme and the flour. Using a wooden spoon, stir until the flour is incorporated, then add the chicken stock. Bring the liquid to a gentle simmer and adjust the flavor with lemon juice, salt and pepper.