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1
BRINE:mix brine ingredients in a large container, rinse chicken in cold water and place in brine.
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2
Be sure the entire chicken is covered.
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3
Let stand in fridge for 4 hours.
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4
If you don't have room you can place in a cooler with ice, or even put ice right in with the brine (cut back on the water a bit).
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5
RUB MIXTURE: Mince shallot and garlic with 1 tablespoon of oil and season with sugar, salt and pepper.
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6
Rinse chicken with cold water, pat dry, spread rub mixture UNDER the skin of the bird all over the breast, thighs and drumsticks.
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7
Rub remaining oil all over chicken and season heavily with salt and pepper.
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8
Put the chicken on an oiled wire rack in the sheet pan, place uncovered, in the bottom of your fridge for 12-48 hours.
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9
This step can be skipped, but does yield better flavor and very crisp skin.
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10
30 minutes before roasting, remove chicken from the fridge, place cast iron pan and brick in the oven.
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11
Preheat oven to 450F.
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12
Remove pan and brick, place chicken, skin side down into the pan, lightly oil the brick with a wad of paper towels, place chicken in the oven then put the brick on the chicken.
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13
Cook for 45 minutes to an hour or until the thigh meat reaches 170F and the breast meat reaches 165F.
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14
Remove brick, remove pan from oven.
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15
CAREFULLY pry the bird loose and put on a warmed dish to rest for 15 minutes or so.
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16
SAUCE:While the bird is resting, dump fat from the pan and add stock or water to the pan and place over high heat.
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17
Scrape gently to remove all fond.
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18
Continue to boil until liquid is reduced to about one half the amount you started with.
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19
Remove from heat and whisk butter in piece at a time until the sauce starts to look glossy and thickens slightly.
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20
The amount of butter you'll use will vary depending on the liquid and amount of fat in the pan.
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21
If you put too much butter in the sauce will 'break' or separate.
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22
This is a dangerous sauce, too good for words.
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23
Carve and serve!
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24
As well as being a fantastic source of steady heat, the weight of the brick ensures constant contact with the hot pan and yields a VERY nice, caramelized, skin.
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25
Extra richness is insured as the bird is cooked in it's own juices.
