Strathearn Chicken in the Oven

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 576, total fat 31 G., saturated fats 10 G., proteins 36 G., carbohydrates 37 G., fiber 2 G., cholesterol 138 mg, sodium 1190 mg, sugar 29 G.

The chicken is soaked in a honey brine for an hour, then baked in the oven and brushed with a honey glaze a few minutes before it's done. The resulting meat is tender and juicy, and the skin is crispy, sweet and spicy, and deliciously delicious. Use the remaining juices to make a delicious mushroom vinaigrette for the chicken. Serve drizzled with truffle oil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brine

0.5 cups honey
0.5 cup coarse salt
2 bay leaves
2 cloves garlic, peeled and crushed
2 sprigs of fresh thyme
3 tbsp. ice cubes
1 chicken weighing approximately 2 kg, cut into 10 pieces, removing the spine

Honey glaze

1/4 cup honey
2 teaspoons apple cider vinegar
Juice of 1 orange

Chicken

1 tbsp coarse salt
2 tsp freshly ground black pepper

Gravy

1 tbsp extra-virgin olive oil
450 g of different mushrooms (for example, champignons, oyster mushrooms or shiitake)
1 tbsp. thinly sliced garlic
1 tbsp. chopped shallots
1/4 cup flour
0.5 cups dry white wine
1 cup lightly salted chicken broth
Truffle oil, to drizzle
2 tablespoons unsalted butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, thyme, apple cider vinegar, honey, white wine

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Brine:

Combine 1 cup of water, honey, salt, bay leaf, garlic, and thyme in a large saucepan. Bring to a boil over medium heat. Once the water boils, turn off the heat and add ice cubes. Place the chicken in a large zip-lock plastic bag and pour the brine over it. Refrigerate for 1 hour.

Honey glaze:

In a small saucepan, combine honey, vinegar, and orange juice and bring to a boil over medium heat. Remove from heat and let sit at room temperature until ready to use.
Chicken:

Remove the chicken from the brine bag and pat dry. Season with salt and pepper and place skin-side down in a cast-iron skillet. Place in the oven. Roast until the internal temperature reaches 150°F (68°C), about 50 minutes, turning once. Remove from the oven, brush the chicken with the honey glaze, and then return to the oven. Roast until the skin is crispy and the internal temperature reaches 165°F (74°C), about 15 minutes. Remove the chicken and let it rest for about 10 minutes. Discard the fat in the skillet.
Gravy:

Add olive oil to the same cast-iron skillet and heat over medium heat. Add the mushrooms, garlic, and shallots and stir. Let them soften, but be careful not to burn them. Season with salt and pepper. Add the flour and stir in the fat. Continue cooking for about 2 minutes.
Add the white wine and scrape up any browned bits. Reduce for about 1 minute. Add the chicken broth and reduce by half, 2-3 minutes. Remove from heat and drizzle with a little truffle oil. Stir in the butter. Season with salt and pepper to taste. Arrange the chicken pieces on a serving platter and drizzle with truffle sauce.