• St. Jeremy 01 (Bishop)

    From Dave Drum@1:3634/12 to All on Thu Aug 12 07:06:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jeremy's Roast Chicken w/Harissa & Schmaltz
    Categories: Poultry, Herbs, Chilies
    Yield: 4 Servings

    3 cl Garlic; smashed, peeled
    1/3 c Sugar
    1/4 c Coriander seeds
    1 c Kosher salt; + more
    4 1/2 lb Chicken; halved, backbone
    - removed
    1 c Three-Chile Harissa
    1/4 c Schmaltz (chicken fat)

    Bring garlic, sugar, coriander seeds, 1 cup kosher salt,
    and 8 cups water to a boil in a large saucepan, stirring
    to dissolve sugar and salt. Transfer to a large bowl and
    add 1 cup ice. Let cool. (You can also refrigerate or
    freeze brine if you want to speed things up.)

    While brine is cooling, bone chicken breasts, leaving leg
    and thigh quarters intact. Start by cutting off wing
    tips; discard. Place chicken, skin side down, on a
    cutting board. Working with 1 chicken half at a time,
    angle the blade of a thin, sharp knife flush against
    breast bone and cut along bone to separate the rib cage
    from flesh. The only bones remaining should be in the
    wing, thigh, and drumstick. Repeat on the other side
    (save bones for making your next pot of stock).

    Place chicken halves in cooled brine. Cover tightly and
    chill 12 hours.

    Transfer chicken to a rimmed baking sheet or baking pan
    and pick off coriander seeds. Spread harissa all over
    chicken. Cover tightly and chill at least 1 hour and up
    to 12 hours.

    Set oven @ 400ºF/205ºC (if you have a convection oven,
    turn the convection fan on).

    Heat schmaltz in a large cast-iron pan over medium.
    Carefully place chicken halves, skin sides down, in pan,
    making sure all the skin is in the fat. Cook until skin
    darkens and starts to crisp, about 5 minutes. Transfer
    skillet to oven and roast chicken until skin is very dark
    and meat is more than halfway cooked through, 20-25
    minutes.

    Remove skillet from oven and carefully turn chicken.
    Return to oven and roast, skin side up, 8-12 minutes.

    Transfer chicken to a large platter, placing skin side
    up. Drizzle some of the schmaltz over chicken and serve
    remaining schmaltz alongside.

    Jeremy Fox

    Bon Appétit | January 2016

    Yield: Serves 4 servings

    Format by Dave Drum; July 31, 2017

    Uncle Dirty Dave's Archives

    MMMMM

    ... No need to worry, apparently it's only prices going up, not inflation
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)