Chicken Under a Brick with Giblet Gravy
By Recipe courtesy of Scraps
Chicken Under a Brick with Giblet Gravy
By Recipe courtesy of Scraps
Yield/Serves:
Makes 4 to 6 servings <br><br> <a href="https://www.surlatable.com/category/cat950421/">Learn more about Scraps</a> <br><br>
- 1 (3 lb.) whole chicken with giblets (liver, gizzard, heart, kidneys, neck)
- 2 tablespoons grapeseed oil
- 3 cloves garlic, smashed
- 2 sprigs thyme
- 2 tablespoons all-purpose flour
- ¼ cup bourbon
- 1 cup unsalted chicken stock
- 2 tablespoons dark brown sugar or sorghum
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
- Special equipment: cast iron skillet, brick or rock covered in foil
Heat oven to 400°F.
Prep chicken: Remove giblets from inside chicken, set aside. Using a pair of kitchen shears or a sharp knife, remove the backbone from chicken (save backbone for sauce). Using the palm of your hand, flatten the breastbone so the chicken lays flat. Season entire chicken with salt and pepper.
Sear: Heat oil in a 10"-12" cast iron skillet over medium heat. Place chicken in skillet skin-side down. Add garlic and thyme to skillet. Place brick on top of chicken to weigh it down. Sear for about 5 minutes.
Let rest: Transfer to oven and roast for about 30-45 minutes until juices run clear and internal temperature reaches 165°F. Carefully remove chicken from skillet and place skin side up on a cutting board. Remove thyme and garlic (discard).
Make gravy: Place skillet back on medium heat. Add backbone and neck (if you have it) and sear until brown on all sides and fat has rendered. Remove (save for stock, will not use in the gravy). Chop and all giblets to skillet. Cook, stirring frequently until they start to brown. Sprinkle with flour and continue to stir to toast flour in fat. Add bourbon, stock, brown sugar (or sorghum) and vinegar. Simmer until thickened, about 5 minutes. Season with salt and pepper.
Cut chicken into 8 pieces, serve with gravy.
Notes:
What’s left: Chicken backbone and neck, cooked thyme and garlic.
Prep chicken: Remove giblets from inside chicken, set aside. Using a pair of kitchen shears or a sharp knife, remove the backbone from chicken (save backbone for sauce). Using the palm of your hand, flatten the breastbone so the chicken lays flat. Season entire chicken with salt and pepper.
Sear: Heat oil in a 10"-12" cast iron skillet over medium heat. Place chicken in skillet skin-side down. Add garlic and thyme to skillet. Place brick on top of chicken to weigh it down. Sear for about 5 minutes.
Let rest: Transfer to oven and roast for about 30-45 minutes until juices run clear and internal temperature reaches 165°F. Carefully remove chicken from skillet and place skin side up on a cutting board. Remove thyme and garlic (discard).
Make gravy: Place skillet back on medium heat. Add backbone and neck (if you have it) and sear until brown on all sides and fat has rendered. Remove (save for stock, will not use in the gravy). Chop and all giblets to skillet. Cook, stirring frequently until they start to brown. Sprinkle with flour and continue to stir to toast flour in fat. Add bourbon, stock, brown sugar (or sorghum) and vinegar. Simmer until thickened, about 5 minutes. Season with salt and pepper.
Cut chicken into 8 pieces, serve with gravy.
Notes:
What’s left: Chicken backbone and neck, cooked thyme and garlic.