roast chicken with
pistachio
gremolata
Gremolata is an Italian condiment made of parsely, garlic, and lemon zest. This gremolata is great for a range of proteins and vegetables, but because of its brightness it pairs well with heavier, heartier things like root vegetables and roasted meats. Feel free to switch it up with a different citrus like grapefruit or adding more umami rich ingredients like a dash of soy sauce or anchovies.
Ingredients
Pistachio Gremolata
1/2 cup toasted pistachios
1 cup packed parsley
2 garlic cloves
Olive oil
Zest of 1 lemon
Juice of 1/2 lemon
1 tsp balsamic vinegar
Salt to taste
-
Herb Butter
1/2 cup chopped tarragon
1 Tbsp thyme
Zest of 1 orange
Zest of 1 lemon
1/3 lb softened unsalted butter
Salt
White pepper
-
Spatchcock Chicken
1 whole chicken
In a mortar and pestle, grind the garlic with a pinch of coarse sea salt to a paste.
Add the pistachios and grind to a paste.
Add the parsley and repeat the process.
Add lemon juice, lemon zest, and balsamic. Stream in olive oil and mix until a smooth paste forms. Season with more salt and lemon juice to taste.
Mix everything together and season lightly with salt and white pepper to taste.
Preheat the oven to 375F.
Cut the spine off the chicken and lay flat on a sheet tray. Save the back bones for stock in the freezer.
Cover the chicken skin with rock salt and leave in the fridge, ideally for 24hrs. If you’re in a pinch, leave it at room temperature for at least 20 minutes.
Remove the salt, flip over and season the flesh side with fine sea salt and white pepper. Flip again and being separating the skin from the flesh, being careful not to rip the skin.
Add a small spoonful of softened herb butter underneath the skin around the breast and thighs.
Place the chicken over a bed of garlic, potatoes, shallots and thyme, or just roast as is.
Brush the chicken skin with schmaltz (chicken fat) or clarified butter.
Cook in the oven for 45 minutes, rotating the pan every 15 minutes and brushing the skin with schmaltz/clarified butter. The chicken is done once the thickest part between the breast and thigh reads 165F.
Remove and rest for at least 20 minutes. Portion and serve over a bed of the roasted vegetables and a few dollops of gremolata.