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Maple Vinegar Crispy Chicken

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Ingredients

Adjust Servings:
2 tablespoons butter
1/4 cup minced shallot
1/4 teaspoon fresh ground black pepper, to taste
1/4 teaspoon freshly ground nutmeg
1/3 cup cider vinegar
1/3 cup maple syrup
1 fresh chicken
salt & freshly ground black pepper
4 4 tablespoons bacon fat or 4 tablespoons duck fat
3 tablespoons butter, melted
3/4 cup sliced almonds
1/2 cup sliced leek (sliced across, in "coins")

Nutritional information

709.5
Calories
485 g
Calories From Fat
54 g
Total Fat
17.1 g
Saturated Fat
123.2 mg
Cholesterol
263.6 mg
Sodium
31.3 g
Carbs
3.2 g
Dietary Fiber
18 g
Sugars
26.3 g
Protein
166g
Serving Size

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Maple Vinegar Crispy Chicken

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    Cuisine:

    First, I nearly ignored this recipe because I had never spatchcoked a chicken before and I thought it sounded too difficult. It wasn't. So don't let that put you off.Second, the recipe was excellent. There are a lot of interesting flavours going on and the results were worth the effort. It made a very impressive dinner party dish. I cooked the sauce and topping earlier on and then let the chicken sit in a warm oven while we ate our starters. The sauce got a bit thick sitting on top of the stove, even with no additional heat, but it thinned to a nice consistency once I added the pan juices.Third, I took the recipe at its word and used a fairly small pan to make the topping. This was my only mistake. Use a medium sized pan. There's a fair volume to the ingredients and if you want the breadcrumbs to toast properly, you will need a larger pan than you might think.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Maple Vinegar Crispy Chicken, We made this wonderful dish at Culinary Communion, with Chef Gabriel Claycamp This recipe is a repeat favorite with class attendees, and they’ve been known to call Gabriel up years later, from halfway across the country, to replace the beloved recipe that they’d misplaced 🙂 Recipe posted with permission , First, I nearly ignored this recipe because I had never spatchcoked a chicken before and I thought it sounded too difficult It wasn’t So don’t let that put you off Second, the recipe was excellent There are a lot of interesting flavours going on and the results were worth the effort It made a very impressive dinner party dish I cooked the sauce and topping earlier on and then let the chicken sit in a warm oven while we ate our starters The sauce got a bit thick sitting on top of the stove, even with no additional heat, but it thinned to a nice consistency once I added the pan juices Third, I took the recipe at its word and used a fairly small pan to make the topping This was my only mistake Use a medium sized pan There’s a fair volume to the ingredients and if you want the breadcrumbs to toast properly, you will need a larger pan than you might think , I am not a culinary expert by any stretch but this recipe was easy to follow and very much worth the extra effort Spatchcock was a whole new word to me but thanks to Kasha’s recommendation I found a great video on the web that took out any guesswork virtualweberbullet com / butterflychicken html The only change I made to the recipe was to use olive oil as that is all I had Also, since it’s over 100 degrees here I cooked the chicken on a separate pan in my toaster oven (didn’t want to turn on the big oven) This recipe is fantastic and I will use it again Because of the extra work (not that there’s a lot but my toddler gets a little impatient) I will probably use it mainly for a special dinner or when company comes Thanks Julesong so glad I found this recipe and your page as I can’t wait to try out some of your other recipes!


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    Steps

    1
    Done

    Preheat Oven to 375 Degrees F.

    2
    Done

    Begin the Sauce by Melting 2 Tablespoons Butter in a Medium Saucepan Over Medium High Temperature, Then Add the Shallots and Cook Until Translucent.

    3
    Done

    Add the Pepper, Nutmeg, and Vinegar and Bring to a Boil, Then Add the Maple Syrup and Return to a Boil; Allow to Reduce by Half and Reserve.

    4
    Done

    While Sauce Is Reducing, Begin Working on the Chicken by Spatchcocking It: With Sharp Kitchen or Poultry Shears, Cut the Backbone Out of the Chicken by Cutting Along One Side of the Backbone, Then Along the Other; Turn the Chicken Over and Remove the Keel Bone, Then Press Down to Flatten It; Additionally, For This Recipe You Also Remove the Wings; Do not Remove the Skin of the Chicken.

    5
    Done

    Season Both Sides of Prepared Chicken With Salt and Freshly Ground Black Pepper.

    6
    Done

    Heat the Oil or Fat in a Large, Heavy Oven-Proof Skillet Over High Temperature; When It Is Very Hot, Carefully Add the Chicken Skin-Side-Down Into the Hot Pan (place the Chicken Away from You, not Toward, to Avoid Oil Splatters).

    7
    Done

    Cook Over High Temperature For Approximately 10 Minutes, Checking to See That the Skin Is Turning a Nice, Crispy Golden Brown.

    8
    Done

    Turn the Chicken Over in the Skillet, Then Place the Entire Pan in the Pre-Heated Oven and Continue to Roast, Basting Often, Until Done and Juices Run Clear, About 35-45 Minutes.

    9
    Done

    When Chicken Is Done, Remove It from the Oven and the Pan and Allow It to Rest For About 10 Minutes.

    10
    Done

    While the Chicken Rests, Begin the Topping by Combining the Melted Butter and Almonds in a Small Skillet, and Saut Until the Nuts Turn Golden Brown.

    11
    Done

    Add the Leeks and Cranberries and Cook Until Leeks Begin to Go Limp, About 5 - 7 Minutes, Then Add the Bread Crumbs and Salt and Pepper to Taste and Saut For 3 Minutes Until Crumbs Begin to Brown; Remove and Place in Serving Dish.

    12
    Done

    Finish the Sauce by Removing the Fat from the Skillet the Chicken Was Cooked in, Then Deglaze It With the Sauce; Pour Completed Sauce Into a Serving Bowl.

    13
    Done

    to Serve: Cut the Chicken Into Serving Size Pieces, Top With the Sauce and Then With the Topping.

    14
    Done

    Enjoy!

    Avatar Of Silas Martinez

    Silas Martinez

    Pizza perfectionist crafting crispy crusts and gooey cheese for savory satisfaction.

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