Subj : St. Jeremy 01 (Bishop)
To   : All
From : Dave Drum
Date : Thu Aug 12 2021 07:06:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jeremy's Roast Chicken w/Harissa & Schmaltz
 Categories: Poultry, Herbs, Chilies
      Yield: 4 Servings
 
      3 cl Garlic; smashed, peeled
    1/3 c  Sugar
    1/4 c  Coriander seeds
      1 c  Kosher salt; + more
  4 1/2 lb Chicken; halved, backbone
           - removed
      1 c  Three-Chile Harissa
    1/4 c  Schmaltz (chicken fat)
 
  Bring garlic, sugar, coriander seeds, 1 cup kosher salt,
  and 8 cups water to a boil in a large saucepan, stirring
  to dissolve sugar and salt. Transfer to a large bowl and
  add 1 cup ice. Let cool. (You can also refrigerate or
  freeze brine if you want to speed things up.)
  
  While brine is cooling, bone chicken breasts, leaving leg
  and thigh quarters intact. Start by cutting off wing
  tips; discard. Place chicken, skin side down, on a
  cutting board. Working with 1 chicken half at a time,
  angle the blade of a thin, sharp knife flush against
  breast bone and cut along bone to separate the rib cage
  from flesh. The only bones remaining should be in the
  wing, thigh, and drumstick. Repeat on the other side
  (save bones for making your next pot of stock).
  
  Place chicken halves in cooled brine. Cover tightly and
  chill 12 hours.
  
  Transfer chicken to a rimmed baking sheet or baking pan
  and pick off coriander seeds. Spread harissa all over
  chicken. Cover tightly and chill at least 1 hour and up
  to 12 hours.
  
  Set oven @ 400ºF/205ºC (if you have a convection oven,
  turn the convection fan on).
  
  Heat schmaltz in a large cast-iron pan over medium.
  Carefully place chicken halves, skin sides down, in pan,
  making sure all the skin is in the fat. Cook until skin
  darkens and starts to crisp, about 5 minutes. Transfer
  skillet to oven and roast chicken until skin is very dark
  and meat is more than halfway cooked through, 20-25
  minutes.
  
  Remove skillet from oven and carefully turn chicken.
  Return to oven and roast, skin side up, 8-12 minutes.
  
  Transfer chicken to a large platter, placing skin side
  up. Drizzle some of the schmaltz over chicken and serve
  remaining schmaltz alongside.
  
  Jeremy Fox
  
  Bon Appétit | January 2016
  
  Yield: Serves 4 servings
  
  Format by Dave Drum; July 31, 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... No need to worry, apparently it's only prices going up, not inflation
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