Roasted Chicken From Chef Kyle Schutte
Prep Time:
Cook Time:
Servings:
Ingredients
  • 7.5 gram black peppercorns, whole
  • 2.5 gram cinnamon sticks, whole
  • 1.25 gram chili de arbol, whole
  • 1.25 gram fennel seed
  • 6.25 gram thyme, whole
  • 1.35 gram coriander seed, whole
  • 250 milliliter water
  • 75 gram granulated sugar
  • 100 gram kosher salt
  • ice
  • 2 whole chickens
  • chicken brine, as needed
  • 40 gram butter
Directions
  1. In a large sauté pan toast the peppercorns, cinnamon, chili, fennel seeds and coriander over medium heat until the spices begin to perfume.Add the toasted spices to a large saucepot with the water, sugar and salt. Over high heat bring the water to a boil. When the water reaches a boil whisk to make sure the salt and sugar has completely dissolved. Remove the pot from the heat and allow to steep for 20 minutes.Pour the water over the ice.When the water is completely cold, the brine is ready to use.
  2. Remove the chicken from the bone while keeping the breast and leg attached by the skin.In a nonreactive container, cover the chicken with brine and soak under refrigeration for two hours. After two hours, remove the chicken from the brine and air-dry under refrigeration 1 hour.Thinly slice the butter and stuff 10g under the skin of each breast. Run the skin of the chicken with just enough blend oil to coat.Keeping the skin facing up, wrap the breast over the leg and settle the drumstick under the wing.Place each chicken skin-side-up in a cold sauté pan and roast in an oven preheated to 500˚F until the internal temperature at the thickest part of the thigh reaches 160˚F. If at any point during cooking the skin begins to color too much tent the pan with aluminum foil.When the birds reach the desired temperature remove them from the oven and allow them to rest in a warm place for at least 5 minutes before serving.