Michael's Brined and Spiced Chicken Cooked in Butter with Sherry Vinegar Sauce

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: The Best Roast Chicken in the World Contest

Rated: 3 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
30 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: 10 hr 0 min
Cook: 30 min
Total:: 10 hr 50 min

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Ingredients

Toasted spice rub:

1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon white peppercorns
2 tablespoons ground cinnamon
2 tablespoons kosher salt
1/4 cup (1-ounce) sweet chili powder
1 1/2 teaspoons red pepper flakes

For the brine:

1/2 gallon water
7 cups kosher salt
1/4 cup light brown sugar
1 tablespoon whole black peppercorns
4 bay leaves
2 tablespoons juniper berries, optional
2 quarts ice
2 (2 1/2-pound) natural chickens
1 stick (1/2 cup) unsalted butter
1 tablespoon fresh thyme
1/3 cup sherry vinegar
8 cups arugula
3 vine ripe tomatoes in 3/4-inch slices, seasoned with salt and pepper

Directions

For the spice rub: Toast the fennel seeds, coriander seeds, and peppercorns in a small heavy pan over medium heat. When the fennel turns light brown, add the cinnamon, salt, chili powder, and red pepper flakes and toss. Immediately turn the spice mixture out onto a plate to cool. Put into a food processor with the small bowl attachment and blend until the spices are evenly ground. Makes about 1 cup.

For the brine: Combine all the ingredients, except ice, in a stockpot, bring to a boil, and stir to dissolve the solids. Remove from the heat, add ice, and cool to room temperature. Refrigerate until thoroughly chilled.

Put the chickens in the brine, cover, and refrigerate for 4 to 8 hours. Turn the chickens once half way through brining. Remove the chickens from the brine and pat them dry. Remove the backbones and split the chickens in half. Coat with 1/2 cup toasted spice rub on all sides, pressing into the skin. Put the chickens on a cookie sheet and put them into the refrigerator, uncovered, overnight to dry.

Preheat the oven to 400 degrees F.

Heat a 14 to 16-inch saute pan or roasting pan over medium-high heat and add the butter. When it is melted place the chicken halves in the pan, skin side down. Cook on the stove for approximately 5 minutes, basting with the pan juices. Put chickens into the oven and roast for 20 minutes. Remove from the oven and turn the chickens over on a cookie sheet to rest for 10 to 15 minutes. Transfer chicken to a platter.

Put the roasting pan back on the stove, heat the pan juices to simmering, add the thyme and vinegar, and reduce by half. Spoon some of the vinaigrette over the arugula. Serve with tomato slices and Olive Oil Braised Potatoes. Spoon the rest of the sauce over the chicken and dig in.

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Comments & Reviews

recipe Michael's Brined and Spiced Chicken Cooked in Butter with Sherry Vinegar Sauce
Ruben Albuquerque, NM 09-16-2009
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Ugggh is Right
Rated: 1 stars out of 5

I wish I had read these reviews before making the brine last night. I used only a couple of cups but it was still way too... salty. Someone please cut the salt on this recipe before another meal is ruined.Read more
recipe Michael's Brined and Spiced Chicken Cooked in Butter with Sherry Vinegar Sauce
Natalie Vacaville, CA 06-09-2009
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GO TO NAPASTYLE.COM FOR THIS RECIPE! THIS ONE IS INCORRECT!
Rated: 4 stars out of 5

This is really a great recipe! Too bad Food Network after all of these reviews hasn't fixed it. NapaStyle.com (Michael's... retail business) has the correct recipe. And they give you the option to buy it already made! PLEASE TRY THIS RECIPE! When done correctly its amazing!Read more
recipe Michael's Brined and Spiced Chicken Cooked in Butter with Sherry Vinegar Sauce
L Louisville, KY 08-27-2008
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Ugh!! Worst ever
Rated: 1 stars out of 5

Way to salty to eat. Wasted alot of chicken and ingrediants. Why too much salt and too heavy on the spices covering the... chicken. The worst recipe that I've gotten off Food.com.Read more
recipe Michael's Brined and Spiced Chicken Cooked in Butter with Sherry Vinegar Sauce
Anonymous 12-01-2007
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NO STARS
Rated: 1 stars out of 5

What a waste of time and food, first I was upset with myself for not dbl. checking the recipe ingred. before preparing it.... After I made it I then checked and found out NO typos it really does say 7 CUPS OF KOSHER SALT. Ugh! I used less salt than required 3 cups to be exact I even used more water still it was so salty we could not eat it. Sorry Michael I usually enjoy your recipes but this one was a bomb.Read more
recipe Michael's Brined and Spiced Chicken Cooked in Butter with Sherry Vinegar Sauce
Stephanie Austin, TX 05-31-2007
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Delicious if you read the reviews first
Rated: 3 stars out of 5

As almost all of the reviewers have noted, there is too much salt in the brine. I watched the show. He does, in fact, use 7... cups when preparing. I reduced it to 3 Cups and the result was plenty salty, but not overly so. The toasted spice rub is delicious, and the combination of fennel and cinnamon is interesting in a good way. The chicken is amazingly moist and flavorful. It is a lot of work, but I like that it's done the day before. This is really good, and I will make it again.Read more
recipe Michael's Brined and Spiced Chicken Cooked in Butter with Sherry Vinegar Sauce
Anonymous 05-21-2007
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obviously an error
Rated: 3 stars out of 5

it's pretty obvious that the amount of salt is in error. you need about 1 cup salt, 1 cup sugar, but i also added in about... 1/3 cup of dark rum and 1/4 cup maple syrup.Read more