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- Half an onion
- Salt and pepper
- Preheat oven to 500.
- Separate chicken skin from body. Be careful not to rip. Place slabs of butter between skin and breast, all the way down to thighs.
- Stuff cavity with whole oranges and thyme, half onion.
- Season bird liberally with salt and pepper.
- Roast bird at 500 until skin is golden/dark brown.
- Once skin is a beautiful color, turn heat down to 225. Allow bird to roast for 30 minutes. Turn oven off and let sit for another 10 minutes. Remove from oven. Rest for 15 minutes. And carve.
- 16 ounces cider vinegar
- 1 quart water
- 4 ounces light brown sugar
- 1 cinnamon stick
- 2 whole allspice
- 2 juniper berries
- 3 bay leaves
- 1 small bunch fresh thyme
- 10 peppercorns
- ⅛ cup kosher salt
- Boil all ingredients and let cool.
- Place 2 half boneless chickens, skin on, in the brine and let set in the refrigerator for 4-6 hours.
- Remove chickens and pat dry. Season with salt and fresh-ground pepper and rub with olive oil.
- Cook the birds on a cast-iron surface; however, you may also use a gas grill or charcoal.
- Start skin-side down over high heat for 2-3 minutes, reduce to medium heat, continue to cook for about 4-5 more minutes until skin is nice and crispy.
- Then turn over for and continue for 2-3 more minutes until internal temp is 160 degrees.
- Let the birds rest for 5-6 minutes and enjoy with a simple salad.
- 1 3-pound whole chicken
- 1 tablespoon salt
- ½ tablespoom cracked pepper
- 1 teaspoon rosemary
- 1 teaspoon chopped garlic
- 1 teaspoon chopped thyme
- 2 tablespoons olive oil
- Pat dry and mix all the ingredients.
- Now evenly rub, and allow to sit overnight.
- Next day, rub with olive oil and place on a sheet tray with drip tray.
- Be sure to lay out chicken in a butterfly fashion so that the legs are to its side.
- Preheat the oven to 400 degrees and cook until the breast is 155 degrees. Allow to sit and chicken will carry over to perfection.