Spatchcocked Crispy Happy Chicken With Rich Orange Sauce

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 (3 lb) chicken (butterflied see note above, discard any lumps of fat,wash and towel dry, loosen the skin from the fl)
• 1 teaspoon kosher salt
• fresh cracked pepper (20 turns of)
• 6 garlic cloves, minced
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon dried thyme leaves
• 1 teaspoon fennel seed
• 1 tablespoon butter or 1 tablespoon oil
• 1/4 cup onion, diced
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon gingerroot, minced
• 1/4 cup brown sugar, packed
• 1 cup water
• 1 orange, juice and zest of
• 2 tablespoons lemon juice, fresh
• 1/4 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon grand marnier or 1 tablespoon cold water
• orange slice

Recipe

• 1 chicken:.
• 2 mix salt, pepper, garlic, chili powder, thyme, fennel and cumin.
• 3 rub chicken under skin and all over the chicken with all of the spice mixture; cover and marinade in refrigerator for 4-24 hours.
• 4 preheat oven to 450 degrees.
• 5 heat heavy large cast iron pan over medium high heat, add oil, placing chicken skin side down immediately place a very heavy pan or foil covered bricks on chicken and cook (without moving the chicken) until the skin is a golden brown (check with a tongs) till very crisp about 15 minutes.
• 6 orange sauce:.
• 7 meanwhile melt butter in a medium hot pan; add and saute onions for 3 minutes add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, rice vinegar, and soy sauce; bring to a boil simmer for 5 minutes.
• 8 mix together cornstarch and 2 tablespoons cold water or grand mariner making a slurry; add the slurry to the sauce whisking all the time to keep the sauce smooth; reduce heat to medium low; and simmer, about 5 minutes.
• 9 remove the bricks and turn chicken skin side up and finish roasting for 20-25 minutes. until a thermometer inserted in the thigh registers 160-165 degrees when juices run completely clear, and the skin should be a gorgeous golden-brown, and exceedingly crispy.
• 10 remove chicken and let rest on a cutting board.
• 11 de fat the pan drippings.
• 12 add the orange sauce to the pan juices. strain the sauce.
• 13 pour sauce into a gravy boat drizzle some on a platter and place the chicken on the sauce with crispy crust up.
• 14 serving immediately with additional sauce and longevity noodles or rice.