Roasted Chicken By Chef Matt Migliore

Roasted Chicken By Chef Matt Migliore

Roasted Chicken By Chef Matt Migliore

by | Dec 18, 2021 | In the Kitchen

EQUIPMENT
Sheet pan with roasting rack
12 quart container for brining the bird
Mixing bowl for the chimichurri
Butcher’s twine

RECIPE
Entree Whole Roasted Chicken | Chimichurri
Yield 2-4 Servings
Prep/Cook Time 24 hours for brine/ 90 minutes for prep & cook time

INGREDIENTS FOR CHICKEN BRINE
1 whole 3# Chicken
¼ cup Kosher salt
½ tsp Instacure #1 pink salt (optional)
1 oz Sugar
1 Bay leaves
1 bunch Thyme
1 TBSP Coriander seed
1 TBSP Juniper berries
1 Tsp Black peppercorns, whole
½ whole Leek
1 whole Carrot
1 stalk Celery
2 cloves Garlic
1.5 gallons Water
2 feet Butcher’s twine

INGREDIENTS FOR The Roast
1 whole Trussed and brined chicken
¼# Room temperature butter
1 tsp Smoked paprika
1 tsp Ground coriander
⅛ tsp Ground clove
½ tsp Ground fennel seed

INGREDIENTS FOR The chimichurri
1 bunch Parsley, chopped
1 bunch Tarragon, chopped
2 TBSP EVOO
½ cup Avocado oil
To taste Kosher salt
2 TBSP Golden raisins, chopped
1 TBSP Spanish onion, finely chopped
1 whole Lemon, juiced and zested
1 TBSP Apple Cider vinegar

METHOD for brine
BRINING THE CHICKEN:

  • Combine HALF of the water with the rest of the ingredients into a large pot
  • Place on high heat and once the brine begins to boil, turn the heat off and add the remaining cold water (just enough to cover the chicken, it could be more than what the recipe calls for)
  • Let the chicken brine come down to room temperature before adding the chicken (place the brine in the fridge to cool faster)
  • Place the chicken into the brine for 24 hours
  • After the 24 hours, remove the chicken and allow it to air dry in the refrigerator
  • We will truss the chicken together

 

Method for roast

  • Spread the room temperature butter all over the trussed chicken
  • Sprinkle the spice mixture all over the chicken as well
  • Preheat the oven to 425F and place the chicken on a sheet pan with a roasting rack underneath
  • Roast for 15 minutes, then rotate the bird and cook for another 20 minutes
  • Remove from the oven and allow 15 minutes of rest time before carving it

 

Method for ChimiChurri
Combine all ingredients into a bowl and season with salt.

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