Ingredients
-
-
2
-
1/4
-
1/4
-
1/4
-
1/3
-
1/3
-
-
1
-
-
4
-
-
3
-
3/4
-
1/2
Directions
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! |
