Spatchcocked Crispy Happy Chicken With Rich Orange Sauce
Ingredients
- 1 tablespoon olive oil
- 1 (3 lb) chicken, (Butterflied See note above, discard any lumps of fat,wash and towel dry, loosen the skin from the f
- 1 teaspoon kosher salt
- 20 turns of)
- 6 garlic cloves, minced,
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon thyme leaves, dried
- 1 teaspoon fennel seed
- 1 tablespoon butter, or 1 tablespoon oil
- 14 cup white onion, diced,
- 12 teaspoon garlic, minced,
- 12 teaspoon gingerroot, minced,
- 14 cup brown sugar, packed
- 1 cup water
- 1 orange, juice and zest of
- 2 tablespoons lemon juice, fresh,
- 14 cup rice vinegar
- 2 12 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Grand Marnier, or 1 tablespoon cold water
- orange slice
Directions
Chicken:.Mix salt, pepper, garlic, chili powder, thyme, fennel and cumin.
Rub chicken under skin and all over the chicken with all of the spice mixture; cover and marinade in refrigerator for 4-24 hours.
Preheat oven to 450 degrees.
Heat heavy large cast iron pan over medium high heat, add oil, placing chicken skin side down immediately place a very heavy pan or foil covered bricks on chicken and cook (without moving the chicken) until the skin is a golden brown (check with a tongs) till very crisp about 15 minutes.
Orange Sauce:.
Meanwhile melt butter in a medium hot pan; add and saute onions for 3 minutes add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, rice vinegar, and soy sauce; bring to a boil simmer for 5 minutes.
Mix together cornstarch and 2 tablespoons cold water or Grand Mariner making a slurry; add the slurry to the sauce whisking all the time to keep the sauce smooth; reduce heat to medium low; and simmer, about 5 minutes.
Remove the bricks and turn chicken skin side up and finish roasting for 20-25 minutes.
Until a thermometer inserted in the thigh registers 160-165 degrees when juices run completely clear, and the skin should be a gorgeous golden-brown, and exceedingly crispy.
Remove chicken and let rest on a cutting board.
De fat the pan drippings.
Add the Orange Sauce to the pan juices.
Strain the sauce.
Pour sauce into a gravy boat drizzle some on a platter and place the chicken on the sauce with crispy crust up.
Serving immediately with additional sauce and Longevity noodles or rice.
