by melissav
View
my 41 recipes »
Photo by melissav
melissav's Notes:
Expand1 small chicken, about 2.5-3 lbs, preferably organic Ask a question about this ingredient
.75 ounces dried porcini mushrooms Ask a question about this ingredient
1 tablespoon black peppercorns Ask a question about this ingredient
1/2 tablespoon fennel seed Ask a question about this ingredient
1 tablespoon kosher salt Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
Using kitchen shears, cut out the backbone of the chicken. Turn the chicken over and using your palm press down on the chicken so the breasts flatten. Throw the backbone in a freezer bag and save for the next time you make stock.
Ask a question about this stepPlace the chicken on a rack set over a cookie sheet. I use a cookie cooling rack with the legs folded down. Pat it with a paper towel.
Ask a question about this stepPlace the porcini, peppercorns, and fennel seeds in a spice mill. I use a coffee grinder that I use exclusively for spices. Once ground to a powder, pour into a small dish and mix in the salt.
Ask a question about this stepThoroughly coat the chicken with the porcini powder. Run a little under the skin but most of it should on the skin.
Ask a question about this stepPlace the cookie sheet in the fridge uncovered overnight. This removes the moisture from the skin resulting in a super crispy end result.
Ask a question about this stepPreheat the oven to 425 degrees and remove the chicken from the fridge.
Ask a question about this stepHeat the oil and butter in an oven safe skillet over medium high heat.
Ask a question about this stepWhen the butter and oil are super hot, add the chicken skin side down. Cook for four minutes, pressing down on the chicken with a large spatula. As it cooks, spoon some of the butter and oil over the top of the chicken.
Ask a question about this stepFlip the chicken over and cook for approximately 20-25 more minutes, until almost done. Flip on the broiler and broil for the last 3-4 minutes. Watch it carefully - you don't want to burn it and ruin all your hard work.
Ask a question about this stepRemove the chicken from the pan and set aside to rest. Try to resist picking at the skin. Then say "screw it, I'm the cook" and steal a piece like I obviously did in the above picture.
Ask a question about this stepIf you are feeling fancy, make the pan sauce and serve on the side. Otherwise, dig in!
Ask a question about this step1/2 cup sliced shallots Ask a question about this ingredient
1 handful of mushrooms, your choice, sliced Ask a question about this ingredient
1 tablespoon flour, preferably wondra Ask a question about this ingredient
1.25 cups chicken stock Ask a question about this ingredient
Place the skillet you cooked the chicken in over medium high heat and add the shallots and mushrooms. Cook for 4-5 minutes until the shallots and mushrooms are golden.
Ask a question about this stepAdd the flour and stir for 1-2 minutes.
Ask a question about this stepAdd the chicken stock and vinegar and cook down for 4-5 minutes. Taste and adjust seasonings, if necessary.
Ask a question about this stepServe the sauce on the side.
Ask a question about this stepI was finally able to try out this recipe. I subbed fennel pollen for fennel seed and I did not butterfly the chicken. It was really fantastic! Everyone loved it, particularly the pan drippings with some added white wine. One of the added bonuses of this recipe is that the carcass made an amazing broth. Thanks for the recipe, I'm going to be using ht porcini rub often!
So glad you liked it. I am going to have to get my hands on some fennel pollen to try out your modification. Getting hungry just typing this!
Just came across this recipe and it looks delicious. I plan to try it out soon. Wonder how it would be on the grill. Thanks!
I think it would be great on the grill. Let me know how it turns out if you try it.
Made this last night . . . . delicious. And relatively simple, too. The porcini, fennel seeds and pepper combination give the chicken a rich, earthy taste. The sauce was well worth the minimal effort. Plan to use it for other dishes in the future, too. Great recipe!! ;o)
So happy you liked it. And you reminded me that I haven't made this since the contest week. I need to make it again soon!
The porcini rub is fantastic looking. I'm looking forward to trying it out!
Mmmmm...this looks very good. I'm adding it to my recipes..thx!
so unbelievably good ... the pan sauce is a must ... had to threaten my kids with hand amputation fighting for the skin. Thank you.