Go Back
–+ servings
Pin Print

Pan Roasted Chicken

By Brian Lagerstrom
Consider this a master class in making the best chicken of your LIFE.
Prep Time: 4 hours 30 minutes
Cook Time: 13 hours 15 minutes
Total Time: 17 hours 45 minutes
Servings: 4 servings
Save this recipe!
Get this recipe sent to your inbox plus occasional news & updates from Brian.

Ingredients 

ROASTED CHICKEN STOCK AND GLACE:

  • 2 ½-3 kg chicken backs
  • 500 g chicken feet
  • 1 large yellow onion, cut into chunks
  • 3-4 carrots, peeled, roughly chopped
  • 3-4 stalks celery, roughly chopped
  • 1 leek, stem and top removed, rough chopped, & rinsed
  • olive oil, to toss the vegetables in
  • 25 g tomato paste
  • water, to cover
  • 50-70 g unsalted butter
  • kosher salt

CHICKEN HERB BRINE + COOKING THE CHICKEN:

  • 1 L water
  • 150 g kosher salt
  • 50 g granulated sugar
  • 2 bay leaves
  • 1 head of garlic, halved
  • several sprigs of rosemary, sage and thyme, brine + additional to finish
  • 1000 g ice
  • 2 halves skin-on deboned chicken
  • vegetable oil
  • 50-70 g unsalted butter
Metric - US Customary

Instructions 

ROASTED CHICKEN STOCK AND GLACE:

  • Lay chicken backs and feet onto sheet tray and roast at 475°F/245°C for 30-40 minutes.
  • Place chopped onion, carrots, celery, and leek onto tray. Toss with olive oil and roast at 475°F/245°C for 30 minutes until caramelized.
  • Add roasted vegetables and chicken bones/feet and veg into slow cooker along with chicken and veg fond from roasting trays. To work up fond, pour off excessive fat (from chicken tray) then add about 1qt/L water onto tray and scrape up fond with a wooden spoon. Add to slow cooker. Add tomato paste and water to cover. I use about 5qt/L in my 8 quart cooker.
  • Slow cook for 12 hours.
  • Strain out liquid and skim off fat from top. Refrigerate until ready to reduce.
  • When ready to reduce stock, add it to large heavy-bottomed pot. Add 3 packets (20-28g) of gelatin mixed in water at this point if you didn't use chicken feet in your stock. Bring to boil and simmer over medium heat for 45 minutes to 1 hour to reduce, stirring every 15 minutes.
  • When ready, stock should have reduced significantly, bubbles should be large and glossy, and a spoon pushed through should leave a trail. Transfer glace to a small sauce pan over medium heat and add butter. Swirl as butter melts to emulsify. Stir in a pinch of salt.

CHICKEN HERB BRINE + COOKING THE CHICKEN:

  • Add water, salt, sugar, garlic, and herbs to a sauce pan and bring to a boil. Continue to simmer for 10 minutes, then turn off heat and allow to seep for another 5min.
  • Add ice into a large (at least 4qt/3.5L) container. After brine has seeped, pour it over the ice. When melted the brine is ready.
  • Add deboned chicken halves to brine, refrigerate, and allow to brine for 4 hours.
  • After 4 hours, remove chicken from brine and dry as much as possible with towels (and blow dryer on cool setting for extra credit - you want the outside of the bird to be VERY dry). Refrigerate uncovered to dry further until ready to cook.
  • Preheat oven to 475°F/245°C - turn on vent hood if you have one.
  • Add 3Tbsp canola or vegetable oil to preheated heavy (12") stainless or cast iron pan over high heat.
  • Carefully lay in 1 half of chicken skin side down and press to ensure contact. After 2-3minutes, after skin has taken on golden color, transfer pan to preheated oven to roast for 7-8 minutes.
  • To finish, return pan to stovetop over medium heat and flip chicken to skin side up. Add butter and several more sprigs of rosemary, thyme, and sage. Baste skin side with herb butter for 3-4 minutes.
  • When done, internal breast temp should be 150°F/65°C. Place chicken on wire rack, pour over herb butter left in pan, and allow to rest for 5 minutes. Top with generous amount of chicken jus (glace).
iconLike this? Leave a comment below!