Half Chicken* Gfo Recipe

Make the brine

In a medium saucepan combine 1 cup kosher salt, 2 tablespoons brown sugar, 1 teaspoon peppercorns, 2 bay leaves, 3 crushed garlic cloves and 4 cups water. Bring to a simmer, stirring until the salt and sugar dissolve. Remove from heat and stir in 2 cups ice to cool the brine quickly. Add 4 thyme sprigs and let cool to room temperature.

Brine the chicken

Place the half chicken in a large resealable bag or container and pour the cooled brine over it, ensuring the bird is fully submerged. Seal and refrigerate for 4–8 hours (overnight ok).

Prep before roasting

Remove the chicken from the brine, rinse briefly under cold water and pat very dry with paper towels. Let sit at room temperature 30 minutes. Preheat oven to 425°F (220°C). Rub 2 tablespoons olive oil over the skin and season with 1 teaspoon freshly ground black pepper and 3/4 teaspoon of the listed salt (reserve remaining salt for vegetables if desired). Tuck wing and tie legs with kitchen twine if desired.

Roast

Place the chicken on a rack set in a roasting pan or sheet pan. Roast in the preheated oven for 35–45 minutes, basting once with pan juices after 20 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and the skin is golden-brown. Remove from oven and transfer chicken to a cutting board to rest 10–12 minutes while making the vegetables and gravy. Reserve pan drippings for the gravy (do not discard).

Prep vegetables

While the chicken rests, toss 12 heirloom baby carrots and 10 halved Brussels sprouts in a mixing bowl with 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon smoked paprika, 3/4 teaspoon salt (from the ingredient list distribution) and 1 teaspoon freshly ground black pepper until evenly coated.

Roast or pan-sear

Spread the vegetables in a single layer on a sheet pan (or use a hot ovenproof skillet). Roast at 425°F (220°C) for 18–22 minutes, turning once halfway, until carrots are tender and sprouts are caramelized. If using the same oven as the chicken, you can roast them during the last 20 minutes of the chicken's cooking time, or roast separately while the chicken rests.

Finish

When tender and caramelized, remove vegetables from the oven and transfer to a serving dish. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Collect pan juices

After removing the roasted chicken from the roasting pan, set the pan over medium heat on the stovetop (or pour drippings into a skillet). Spoon off excess fat leaving about 4 tablespoons of flavor-packed pan drippings (measure and save). If you have less fat, add unsalted butter to reach 4 tablespoons of fat/butter total.

Make roux

Add 2 tablespoons unsalted butter to the pan drippings and melt over medium heat. Sprinkle in 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell dissipates and the roux turns a light golden color.

Finish gravy

Slowly whisk in 2 cups chicken stock, scraping any browned bits from the pan. Bring to a gentle simmer, whisking frequently, until the gravy thickens, about 4–6 minutes. Stir in 1 teaspoon chopped fresh thyme and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. If gravy is too thick, whisk in up to 1/4 cup additional stock or water to reach desired consistency. Keep warm until service.

Carve and serve

Carve the rested half chicken into pieces (breast, thigh, leg). Arrange chicken on plates with roasted heirloom carrots and Brussels sprouts. Spoon warm chicken gravy over the chicken and around the vegetables.

Finish

Garnish with 2 tablespoons chopped fresh parsley and serve lemon wedges on the side for squeezing over the chicken. Serve immediately.