Michael's Brined and Spiced Chicken Cooked in Butter with Sherry Vinegar Sauce

Name: Michael's Brined and Spiced Chicken Cooked in Butter with Sherry Vinegar Sauce
Prep time: 10 h 50 min
Cook time: 10 h 50 min
Total time: 10 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 liters arugula; 4 bay leaves; 1 Tbsp whole black peppercorns; 2 kilograms natural chickens; 28 grams 1/4 cup sweet chili powder; 1 Tbsp coriander seeds; 59 milliliters fennel seeds; 1 Tbsp fresh thyme; 2 Tbsps ground cinnamon; 2 liters ice; 2 Tbsps juniper berries, optional; 2 Tbsps kosher salt; 2 liters kosher salt; 59 milliliters light brown sugar; 2 teaspoons red pepper flakes; 79 milliliters sherry vinegar; 118 milliliters stick unsalted butter; 3 vine ripe tomatoes in 3/4-inch slices, seasoned with salt and pepper; 1 gallons water; 1 Tbsp white peppercorns

Need a gluten free and fodmap friendly main course? Michael's Brined and Spiced Chicken Cooked in Butter with Sherry Vinegar Sauce could be a great recipe to try. This recipe serves 4. One serving contains 1605 calories, 111g of protein, and 113g of fat. This recipe covers 57% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up vine tomatoes in /4-inch, peppercorns, peppercorns, and a few other things to make it today. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. From preparation to the plate, this recipe takes about 10 hours and 50 minutes.

Instructions

For the spice rub: Toast the fennel seeds, coriander seeds, and peppercorns in a small heavy pan over medium heat. When the fennel turns light brown, add the cinnamon, salt, chili powder, and red pepper flakes and toss. Immediately turn the spice mixture out onto a plate to cool. Put into a food processor with the small bowl attachment and blend until the spices are evenly ground. Makes about 1 cup.

Ingredients you will need

Red Pepper Flakes

Whole Coriander Seeds

Chili Powder

Fennel Seeds

Peppercorns

Dry Seasoning Rub

Cinnamon

Fennel

Spices

Toast

Salt

Equipment you will use

Food Processor

Bowl

Frying Pan

Combine all the ingredients, except ice, in a stockpot, bring to a boil, and stir to dissolve the solids.

Ingredients you will need

Ice

Equipment you will use

Pot

Remove from the heat, add ice, and cool to room temperature. Refrigerate until thoroughly chilled.

Ingredients you will need

Ice

Put the chickens in the brine, cover, and refrigerate for 4 to 8 hours. Turn the chickens once half way through brining.

Ingredients you will need

Chicken

Brine

Remove the chickens from the brine and pat them dry.

Ingredients you will need

Chicken

Brine

Remove the backbones and split the chickens in half. Coat with 1/2 cup toasted spice rub on all sides, pressing into the skin.

Ingredients you will need

Dry Seasoning Rub

Chicken

Put the chickens on a cookie sheet and put them into the refrigerator, uncovered, overnight to dry.

Ingredients you will need

Chicken

Equipment you will use

Baking Sheet

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Heat a 14 to 16-inch saute pan or roasting pan over medium-high heat and add the butter. When it is melted place the chicken halves in the pan, skin side down. Cook on the stove for approximately 5 minutes, basting with the pan juices. Put chickens into the oven and roast for 20 minutes.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Roasting Pan

Oven

Remove from the oven and turn the chickens over on a cookie sheet to rest for 10 to 15 minutes.

Ingredients you will need

Chicken

Equipment you will use

Baking Sheet

Oven

Transfer chicken to a platter.

Ingredients you will need

Whole Chicken

Put the roasting pan back on the stove, heat the pan juices to simmering, add the thyme and vinegar, and reduce by half. Spoon some of the vinaigrette over the arugula.

Ingredients you will need

Vinaigrette