Bird’s the Word
This roast chicken was inspired by trips that the Ghetto Gastro team makes to Hong Kong. A Bronx-born creative collective of chefs and food enthusiasts, Ghetto Gastro’s mission is to uplift and celebrate the Bronx—and other places like it—as an unsung driver of global culture. To help the bird develop its flavor, their recipe calls for an overnight brine. You’ll brine and roast only half the chicken; store the other half in the refrigerator, tightly wrapped in plastic wrap, for up to 3 days. What to do with it? Repeat and eat this dish delicious again or use the chicken to make stock.
Ingredients:
For the chicken and brine:
- 1 whole chicken, about 4 lb. (2 kg)
- 8 cups (2 l) water
- 1/3 cup (3 fl. oz./80 ml) apple cider vinegar
- Scant 1/2 cup (4 3/4 oz./150 g) clover honey
- 1/2 cup (3 1/4 oz./100 g) kosher salt
For seasoning and cooking:
- 1 tsp. smoked paprika
- 1 tsp. granulated garlic
- 1 tsp. granulated onion
- 1 tsp. ground turmeric
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
For the pan sauce:
- 2 garlic cloves, minced
- 1-inch (2.5-cm) piece fresh ginger, grated
- 3 scallions, thinly sliced
- Scant 1/2 cup (4 fl. oz./125 ml) Shaoxing wine
- Scant 1/4 cup (2 1/2 oz./75 g) clover honey
- 2 Tbs. shoyu
- 1 Tbs. plus 1 1/2 tsp. tomato paste
- 1 Tbs. plus 1 tsp. coconut aminos
- 1 Tbs. plus 1 tsp. apple cider vinegar
Flaky sea salt- Rice and vegetables for serving
Directions:
To prepare the chicken and brine, using kitchen shears, cut along each side of the backbone to remove it, then cut the chicken in half. Refrigerate half of the chicken for another use. Rinse the other half of the chicken and pat dry with paper towels. In a large container that will fit the half chicken, whisk together the water, vinegar, honey and kosher salt. Place the chicken in the brine and fully submerge it. Cover and refrigerate for 12 to 24 hours.
Remove the chicken from the brine and pat dry with paper towels. Place the chicken on a plate and refrigerate, uncovered, for 3 hours to let it air-dry, turning it once every hour to ensure even drying.
To season and cook the chicken, in a small bowl, stir together the paprika, granulated garlic, granulated onion and turmeric. Remove the chicken from the refrigerator and season with the spice mixture.
Preheat an oven to 400°F (200°C).
Heat a 12-inch (30-cm) ovenproof fry pan over medium heat and melt 2 Tbs. of the butter. Place the chicken, skin side down, in the pan and cook for 20 minutes, basting the chicken often with the butter and pan juices, adding the remaining 2 Tbs. butter to continue basting the chicken. Transfer the pan to the oven and roast the chicken, skin side down, basting every 5 to 10 minutes, until the skin is browned and crisp and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 165°F (74°C), about 30 minutes. Transfer the chicken to a wire cooling rack set on a baking sheet, reserving the fry pan.
To make the pan sauce, place the fry pan on the stovetop over medium heat and add the garlic, ginger and scallions. Cook, stirring occasionally, until translucent, about 5 minutes, then deglaze the pan with the Shaoxing wine, scraping up the browned bits. Whisk in the honey, shoyu, tomato paste, coconut aminos and vinegar. Increase the heat to medium-high and cook, stirring occasionally, until the sauce has thickened, about 5 minutes more.
Using a brush, glaze the chicken evenly with the pan sauce. Sprinkle the chicken with flaky sea salt and serve with rice and vegetables of your choice. Serves 2.
Recipe courtesy of Ghetto Gastro
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