Whole Chimken and Pan Sauce

🥘 Ingredients

• whole chicken 1
• vegetable oil 2 tbsp
• shallots ½ cup
• garlic 1 clove
• dry white wine 1 cup
• chicken stock 1 cup
• lemon ½
• unsalted butter 3 tbsp
• kosher salt
• black pepper
• parsley 1 bunch

Chicken

1. 1

   Start by deboning a whole chicken by snipping out the backbone along with the wings (saving them for chicken stock) and preparing the chicken breast airline-style — that is, skin on, bones still attached underneath the breast meat, and the drummet still attached. In a cold stainless steel skillet , add vegetable oil . Drop in the chicken breasts skin-side down. Turn the skillet to medium-high heat. Once the skin side is deeply brown, flip the chicken so it's resting on its rib cage and place it in a 400°F preheated oven to finish. Place to the side to rest for 10 minutes before serving.

Pan Sauce

1. 1

   Using the leftover fond in the pan, place the pan over medium heat and drain off any excess fat. Dump in shallots and saute in the reserved chicken fat until translucent, before adding garlic and continuing to saute for 30 seconds . Once fragrant, deglaze with dry white wine to lift up all the fond, and add chicken stock . Scrape all the bits off the bottom, then let it simmer for 5-7 minutes . After 5–7 minutes, add a few healthy squeezes of lemon , then raise the heat to medium-high and reduce aggressively until it's thick enough that a spoon or whisk runs across the pot, leaving a trail. Kill the heat and let the pot cool down for 30 seconds before adding unsalted butter . Whisk together with a few pinches of kosher salt , black pepper , and a handful of parsley . If the sauce breaks and becomes oily or greasy, just add a splash of water and it will come back together. Keep whisking together until the sauce is thick, glossy, and ready to serve with the chicken.