Thrice-Roasted Chicken With Rosemary, Lemon and Pepper #Recipes

INGREDIENTS

FOR THE BRINE:

1. 1 bay leaf, preferably fresh
2. 4 fresh thyme or small rosemary sprigs
3. 1 cup kosher salt
4. ¼ cup granulated sugar
5. 1 lemon, thinly sliced
6. ¼ cup black peppercorns, toasted and roughly crushed
7. 3 ½ to 4 pounds bone-in, skin-on chickenpieces (use whole breasts or legs, or a combination)

FOR THE RUB:

1. ½ teaspoon toasted black peppercorns
2. 1 ½ tablespoons chopped fresh parsley
3. 1 tablespoon chopped fresh rosemary
4. 1 ½ teaspoons Dijon mustard
5. 1 ½ tablespoons apple cider or white wine vinegar
6. ½ teaspoon finely grated lemon zest
7. 1 tablespoon fresh lemon juice
8. ½ garlic clove, finely grated
9. 2 tablespoons anchovy paste
10. Olive oil and kosher salt

TO FINISH:

1. 3 tablespoons butter
2. 1 bay leaf
3. 3 fresh thyme or rosemary sprigs
4. 1 tablespoon white wine vinegar(optional)
5. 1 tablespoon fresh lemon juice, more to taste (optional)
6. Salt and ground black pepper

PREPARATION

1. Brine the chicken: Using your fingers, rub bay leaf and thyme sprigs until fragrant. In a large nonreactive container, combine 1 gallon cold water with the herbs, salt, sugar, lemon and peppercorns. Stir until sugar and salt dissolve. Add chicken, making sure pieces are completely submerged. Cover and refrigerate for 8 to 12 hours.
2. Make the rub: Combine peppercorns, parsley and rosemary in a mortar or a small food processor. Crush together until peppercorns are finely ground. Mix in mustard, vinegar, lemon zest and juice, garlic and anchovy paste. Rub should be thick, but not stiff; loosen with a little olive oil if needed. Taste and season with salt if necessary.
3. Remove chicken from brine and rinse under cold running water. Thoroughly pat it dry with paper towels. Once paper towels come away completely dry, smear the skin with the rub until evenly coated.
4. Place the chicken, skin side up, on a cooling rack set over a rimmed baking sheet. Refrigerate for 12 to 24 hours, or until the rub dries and doesn’t smudge easily when prodded.
5. Cook the chicken: Remove chicken from refrigerator 1 hour before roasting. Heat oven to 400 degrees.
6. Slick a large, heavy pan, preferably cast iron, with a thin coating of oil and set over medium heat. When oil is shimmering-hot, lay chicken in pan, skin side down. Press down slightly on the pieces so their skin is in maximum contact with the pan. Raise heat to medium-high and sear chicken for 7 minutes, or until edges turn golden brown. You should hear a steady, loud sizzle, but no popping sounds; reduce heat if needed.
7. Without flipping pieces, transfer pan to oven and roast for 17 minutes, or until breast juices run clear and drumsticks wiggle easily at their joints. When ready, the meat should be about 140 degrees at its thickest part.
8. Finish the chicken: Remove pan from oven and place on stovetop over medium-low heat. Add butter, bay leaf and herb sprigs. As butter begins to foam, tip the pan slightly and baste chicken with butter for 2 to 3 minutes, or just until butter browns. 
9. Remove chicken from pan and place pieces, skin side up, on a cooling rack set over a large rimmed baking sheet. Let the chicken rest for 10 minutes so the juices settle and skin crisps. The internal temperature should be about 160 degrees. If you'd like, carve the pieces, separating the whole breast into two or four pieces, and separating the thighs from drumsticks. Place chicken on a warmed serving platter. 
10. Make vinaigrette, if desired: Pour all the drippings back into the roasting pan. Whisk in vinegar and lemon juice. Taste and adjust the seasonings with lemon juice, salt and pepper. Pour around the chicken. (Alternatively, simply pour the drippings from the cutting board around the pieces.) Serve immediately.