The Ultimate Spatchcocked Brined Roast Chicken with Velvety Gravy and Silky Buttery Mash
The Ultimate Spatchcocked Brined Roast Chicken with Velvety Gravy and Silky Buttery Mash
1h
Serves 1
Directions
- 1Spatchcock the chicken by cutting along the backbone with kitchen scissors.
- 2Make a 5% brine by heating a small amount of water until the salt dissolves. Add ice and the rest of the water and let it cool.
- 3Add lemon, bay leaves, rosemary and thyme to the cold brine. Place the chicken in the brine and refrigerate for 8-24 hours.
- 4Remove the chicken from the brine, pat it dry, and place it on a baking tray with onions, garlic, herbs, and lemon from the brine, seasoned with olive oil.
- 5Roast the chicken at the highest oven temperature for 30-35 minutes, or until the internal temperature reaches 67°C (153°F).
- 6Remove the chicken from the oven and let it rest.
- 7Prepare the gravy: remove the lemon from the roasting pan and sprinkle in plain flour, cook out for 5 minutes.
- 8Deglaze the pan with white wine, then add chicken stock and cook for another 5 minutes.
- 9Strain the gravy into a pan and reduce to desired consistency.
- 10Carve the chicken. Remove the legs, then the wings.
- 11Serve the chicken leg with mashed potatoes and gravy.
- 12Prepare the mashed potatoes: boil potatoes until soft, sieve them, and add cold butter.
- 13Add warm milk to the mashed potatoes until the desired consistency is achieved.
- 14Toast leftover potato skins with balsamic vinegar, olive oil and salt. Bake until crispy.
Ingredients
- 1 whole chicken
- 5 liters water
- 250 grams salt
- 1 cup ice
- 1 lemon
- 3 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 2 tablespoons olive oil
- 2 tablespoons plain flour
- 100 ml white wine
- 500 ml chicken stock
- 1 onion
- 1 head garlic
- 8 potatoes
- 25 percent of potato weight butter
- 40 percent of potato weight milk
- 1 tablespoon balsamic vinegar
- 1 pinch salt
- 1 tablespoon olive oil
Equipment
boning knifekitchen scissorspotwooden spoonbaking traypaper towelsmeat thermometersievesmall pan
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