MAPLE VINEGAR CRISPY CHICKEN
We made this wonderful dish at Culinary Communion, with Chef Gabriel Claycamp. This recipe is a repeat favorite with class attendees, and they've been known to call Gabriel up years later, from halfway across the country, to replace the beloved recipe that they'd misplaced. :) Recipe posted with permission.
Provided by Julesong
Categories Whole Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Begin the sauce by melting 2 tablespoons butter in a medium saucepan over medium high temperature, then add the shallots and cook until translucent.
- Add the pepper, nutmeg, and vinegar and bring to a boil, then add the maple syrup and return to a boil; allow to reduce by half and reserve.
- While sauce is reducing, begin working on the chicken by spatchcocking it: with sharp kitchen or poultry shears, cut the backbone out of the chicken by cutting along one side of the backbone, then along the other; turn the chicken over and remove the keel bone, then press down to flatten it; additionally, for this recipe you also remove the wings; do NOT remove the skin of the chicken.
- Season both sides of prepared chicken with salt and freshly ground black pepper.
- Heat the oil or fat in a large, heavy oven-proof skillet over high temperature; when it is very hot, carefully add the chicken skin-side-down into the hot pan (place the chicken away from you, not toward, to avoid oil splatters).
- Cook over high temperature for approximately 10 minutes, checking to see that the skin is turning a nice, crispy golden brown.
- Turn the chicken over in the skillet, then place the entire pan in the pre-heated oven and continue to roast, basting often, until done and juices run clear, about 35-45 minutes.
- When chicken is done, remove it from the oven and the pan and allow it to rest for about 10 minutes.
- While the chicken rests, begin the topping by combining the melted butter and almonds in a small skillet, and sauté until the nuts turn golden brown.
- Add the leeks and cranberries and cook until leeks begin to go limp, about 5 - 7 minutes, then add the bread crumbs and salt and pepper to taste and sauté for 3 minutes until crumbs begin to brown; remove and place in serving dish.
- Finish the sauce by removing the fat from the skillet the chicken was cooked in, then deglaze it with the sauce; pour completed sauce into a serving bowl.
- To serve: cut the chicken into serving size pieces, top with the sauce and then with the topping.
- Enjoy!
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Rufaro Katsande
[email protected]I love this recipe! It's so easy to make and the chicken is always crispy and delicious.
Sir Jude
[email protected]I'm allergic to vinegar, so I used lemon juice instead. It turned out great!
Fajol Mia
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so flavorful and juicy.
Taneevr Malik
[email protected]I'm not sure what went wrong, but my chicken didn't come out crispy at all. It was still delicious, but it wasn't what I was expecting.
Neema George
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler chicken recipe next time.
Charlie Morton
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Dylen
[email protected]This recipe is a great way to use up leftover chicken. I love that it's so versatile. You can serve it with rice, pasta, or potatoes.
Keith Talley
[email protected]I'm not a big fan of maple syrup, so I used honey instead. It turned out great!
ZohaibMalang Official
[email protected]This dish is so easy to make and it's always a hit with my family. I love that I can use boneless, skinless chicken breasts or thighs, depending on what I have on hand.
Kamogeli Malupi
[email protected]I followed the recipe exactly and the chicken came out perfect. The sauce was a little too sweet for my taste, but I just added a bit of vinegar to balance it out.
Asmat Gul
[email protected]This recipe was a disaster! The chicken was burnt and the sauce was too vinegary. I definitely won't be making this again.
Resama Tehreeem
[email protected]The chicken was a bit dry, but the sauce was delicious. I'll try brining the chicken next time to see if that helps.
Oladapo Kehinde
[email protected]This recipe was a bit too sweet for my taste. I think I'll try it again with less maple syrup next time.
Iqbal Hosain Parbaz
[email protected]I've made this chicken dish several times now and it's always a crowd-pleaser. I love the combination of sweet and tangy flavors in the sauce.
Rajendra Pariyar
[email protected]This crispy chicken recipe is a keeper! It's easy to make and always turns out perfectly. The maple vinegar sauce is the perfect finishing touch.
Brenda Cook
[email protected]I tried this recipe last night and it turned out great! The chicken was moist and flavorful, and the sauce was delicious. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family.
Md Topail
[email protected]Wow! This crispy chicken with maple vinegar sauce was an absolute hit! The chicken was golden brown and perfectly crispy, while the sauce added a wonderful sweet and tangy flavor. My family and friends loved it, and I will definitely be making it aga