Crisyp Roast Lemon Chicken |
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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
1/2 cup(s) table salt or |
1 cup(s) diamond kosher salt or |
3/4 cup(s) morton kosher salt |
cooking spray |
2 medium lemons |
6 clove(s) garlic crushed & peeled |
ground black pepper |
2 tablespoon(s) unsalted butter melted |
2 tablespoon(s) unsalted butter, cut into 2 pieces chilled |
1 3/4 cup(s) low-sodium chicken broth |
1 tablespoon(s) fresh parsley leaves minced |
1 teaspoon(s) fresh thyme leaves minced |
Directions:
1. Dissolve the salt in 2 quarts cold water in a large bowl, stockpot or Dutch oven. Immerse chicken in brine & refrigerate 1 hour. Remove chicken from brine and pate dry with paper towels.
2. Adjust an oven rack to the lower-middle position; heat the oven to 375 degrees. Spray a V-rack with cooking spray & set in a flameproof roasting pan.
3. Cut 1 of the lemons lengthwise into quarters. Place lemon quarters & garlic in cavity. Following illustrations (see print out from Cook's Illustrated website), thread long wooden skewer through flaps of skin on either side of the cavity. Turn skewer & re-thread back through skin flaps. Repeat stitching as necessary to shut cavity. Brush breast side with 1 tablespoon melted butter & season generously with pepper. Place breast-side down in rack, then brush back with remaining butter & season generously with pepper.
4. Roast chicken 40 minutes. Remove pan; increase temperature to 450. Rotate chicken breast-side up; add 1 cup broth to pan. Return pan to oven & continue roasting until thickest part of thigh registers 165 to 170 degrees, about 35 to 40 mins longer. Remove the pan; tip V-rack to let juices from cavity run into pan. Transfer chicken to cutting board, let rest, uncovered, while making sauce. Remove rank from pan.
5. Adjust oven rack to upper-middle position; heat the broiler. Skim fat from drippings, add remaining cup broth & set pan over high heat on burner. Simmer liquid, scraping bottom with wooden spoon to loosen browned bits, until reduced to cup, about 4 minutes; set aside off heat.
6. Discard lemons & garlic from cavity. Cut chicken into quarters. Pour accumulated chicken juice into the roasting pan, then place the quarters, skin-side up, into the sauce in pan; broil chicken until skin is crisp & deep golden brown, 3 to 5 mins. Transfer chicken to serving platter.
7. Halve the remaining lemon lengthwise, squeeze juice of one half into roasting pan; cut remaining half into 4 wedges & set aside. Whisk the remaining 2 tablespoons butter into the sauce until combined; stir in parsley & thyme. Adjust seasoning with salt & pepper to taste. Serve chicken with pan sauce & lemon wedges
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