Photo by Heami Lee
Servings: 4
Prep time: 25 minutes
Total time: 1 ½ hours, plus overnight brinefor the brine:
2 cups dark brown sugar
1 ½ cups kosher salt
1 (3-4 pound|1 kilogram 361 gram-1 kilogram 814 gram) whole chickenfor the rub:
1 ½ tablespoons dark brown sugar
1 tablespoon dried oregano
3 ¾ teaspoons freshly ground black pepper
2 teaspoons mustard powder
2 ½ teaspoons paprika
2 ¼ teaspoons adobo seasoning
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
½ teaspoon garlic salt
⅓ cup|80 ml olive oilfor the shallots:
4 large shallots, halved lengthwise
2 sprigs fresh oregano
2 sprigs fresh thyme
2 tablespoons olive oil
kosher salt and freshly ground black pepper, to tastefor the vinegar sauce:
5 tablespoons cold unsalted butter, cubed
3 garlic cloves, minced
1 shallot, finely chopped
2 tablespoons cognac
½ cup|118 ml white wine
½ cup|118 ml chicken stock
¼ cup|60 ml sherry vinegar
2 tablespoons low sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon light brown sugar
for the garnish:
pickled cherry peppers
curly parsley leaves
flaky sea salt, to taste
Prep time: 25 minutes
Total time: 1 ½ hours, plus overnight brine
Ingredients
2 cups dark brown sugar
1 ½ cups kosher salt
1 (3-4 pound|1 kilogram 361 gram-1 kilogram 814 gram) whole chickenfor the rub:
1 ½ tablespoons dark brown sugar
1 tablespoon dried oregano
3 ¾ teaspoons freshly ground black pepper
2 teaspoons mustard powder
2 ½ teaspoons paprika
2 ¼ teaspoons adobo seasoning
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
½ teaspoon garlic salt
⅓ cup|80 ml olive oil
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4 large shallots, halved lengthwise
2 sprigs fresh oregano
2 sprigs fresh thyme
2 tablespoons olive oil
kosher salt and freshly ground black pepper, to tastefor the vinegar sauce:
5 tablespoons cold unsalted butter, cubed
3 garlic cloves, minced
1 shallot, finely chopped
2 tablespoons cognac
½ cup|118 ml white wine
½ cup|118 ml chicken stock
¼ cup|60 ml sherry vinegar
2 tablespoons low sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon light brown sugar
for the garnish:
pickled cherry peppers
curly parsley leaves
flaky sea salt, to taste
Directions
- Brine the chicken: Heat 2 gallons of water in a large saucepan over medium along with the sugar and salt until dissolved. Cool completely, then add in the chicken. Cover and refrigerate overnight.
- Make the rub: Mix all ingredients (except for the oil) in a bowl and set aside until ready to use.
- Roast the shallots: Heat the oven to 375°F. Toss the shallots, herbs, oil, salt, and pepper on a small baking sheet and roast for 20 minutes, until soft. Keep warm.
- The next day, remove the chicken from the brine and dry completely (you can leave it to dry for a few hours if you have the time, otherwise, just with some paper towels will do). Heat the oven to 350°F. Brush the chicken all over with the oil and sprinkle all over with the rub. Transfer the chicken to a sheet tray and roast until a thermometer inserted in the thickest part of the bird reads 165°F, about 1 hour. Transfer the chicken to a cutting board and rest for 10 minutes before carving.
- Make the vinegar sauce: Melt 1 tablespoon of the butter in a medium skillet over medium-high. Add the garlic and shallot and cook until soft, 2 minutes. Add the cognac and carefully light a match to burn off the alcohol. Cook until the flame dies out, about 1 to 2 minutes, then stir in the white wine. Reduce by half, then stir in the chicken stock, sherry vinegar, soy sauce, Worcestershire sauce, and brown sugar. Cook for 3 minutes more, then slowly add the remaining butter, swirling and whisking to incorporate before adding in the next cube. Keep warm.
- To serve: Heat the oven to broil. Transfer the carved chicken to a baking sheet and cook until the skin is crispy, 2 to 3 minutes. Transfer the chicken to a serving platter and top with the roasted shallots and vinegar peppers. Spoon the sauce over and sprinkle on the parsley leaves and salt. Serve immediately.