Crispy Chicken

Ingredients:

Whole Chicken
Garlic
Butter
White Wine
Herbs like rosemary, sage, or thyme
Schmaltz, tallow, or avocado oil
Kosher salt

1. Wash your chicken well. Spatchcock it by cutting out the spine. Be sure to save it for later to make stock.

2. Pat the chicken until the skin is very dry, this is key for crispy skin. Rub with a little bit oil and sprinkle a generous amount of kosher salt all over it and massage it in.

3. Get your pan super hot and add in your cooking fat of choice, I prefer schmaltz when cooking chicken.

4. Put your chicken in the pan skin side down and add some weight. You can use another pan and just set it on top. Sear like this for 4-5 min until the skin gets brown and crispy, be sure to check after 3 minutes so the skin doesn’t burn.

5. Flip the chicken over and turn the heat off. Add your butter, garlic, herbs, and white wine to the pan. I didn’t measure the amount of these but don’t add too much white wine or your sauce won’t be thick.

6. Stick it in a 425° oven until the internal temperature reads 165°. Remove from oven and put it on a plate to rest.

7. Discard the herbs from the pan, and pour the rest of the pan drippings and garlic cloves in a container and blend until creamy.

8. Serve the chicken with the sauce and any side of your choice.

Note: this sauce can be modified with any herbs you want, can also add onions, lemon zest, etc.