Paul Kahan’s Publican Chicken hits the spot!
1 whole chicken (about 3 pounds)
Kosher salt (to taste)
Publican Chicken Marinade
1 lemon (cut in half, to garnish)
PUBLICAN CHICKEN MARINADE:
2 1/2 tablespoons freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
1 tablespoon piment d’Espelette
1 tablespoon dried oregano
1 1/2 tablespoons brown sugar
2 cloves garlic (sliced)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
CHICORIES WITH PECORINO:
4-5 heads escarole (lime green leaves from the inside of endive only, about 8-10 leaves per head)
2 tablespoons fines herbes (equal-parts mix of finely minced parsley, chives, tarragon, and chervil)
3 tablespoons pecorino shards
1/4 red onion (thinly sliced)
CREAMY ANCHOVY VINAIGRETTE:
1 egg yolk
1/3 cup freshly squeezed lemon juice
1/3 cup champagne vinegar
1 shallot (coarsely chopped)
1 1/2 tablespoons granulated sugar
1 tablespoon lemon zest
5 brown anchovies (rinsed, patted dry)
5 white anchovies
1 1/4 cups grapeseed oil
freshly ground black pepper
For the Chicken: First, rinse chicken under cold water and pat dry with paper towels. Next butterfly chicken so that it will lay flat as it cooks. To butterfly, start by removing the wing tips at the first joint. Then turn the chicken vertically so it’s head (or where the head used to be) is on the cutting board. Holding on to the tail, run a sharp boning knife down the right side of the spine, from top to bottom. Repeat on the other side and remove the backbone.
Lay chicken breast-side down and legs pointing away from you. Make a vertical cut in the white cartilage that runs over the breastbone. Bend both halves of the chicken backward at the cut, which will make the breastbone pop through. Run your thumbs or index fingers down both sides of the breastbone and pull to separate it form the meat, then pull the bone out. If it doesn’t come out easily, use a knife to loosen any remaining bone or cartilage.
Finally, with the tip of a knife, make a slit along each thigh bone to the knee join. Using fingers, move flesh away from the bone and pull the bone out.
Season chicken on both sides, slightly less than you’d season if cooking right away. Place chicken on plate, cover with plastic. and let sit in the fridge overnight.
The next morning, combine all the ingredients for the marinade in a large mixing bowl. Add chicken to bowl and and gently rub the marinade into both the skin and the flesh. Allow to marinate for at least 1 hour and up to 12 hours. (Place back into fridge if marinating for longer than 1 hour and remove it from the fridge 1-2 hours before cooking.)
Preheat oven to 450ºF.
Add enough olive oil to coat the bottom of a large ovenproof skillet and heat over high heat until it smokes. Place chicken in pan, skin-side down, and cook over medium heat until a nice golden crust forms, about 5 minutes. Transfer the pan to the oven, without flipping the chicken over, and cook for 10 minutes. Flip the chicken and cook for 8 minutes. Let the chicken rest for 5 minutes in pan.
Transfer chicken to a carving board and cut into 8 pieces. Start by cutting it in half from neck to tail. Next, remove each breast from the leg and thigh, then cut through each breast on the diagonal, dividing it into two pieces. Then cut the thighs from the legs at the knee joint.
Squeeze lemon juice over chicken on the cutting board, taking care to save all the juices. It is important to pour them over the chicken just before you serve it. Serve with a side of chicory salad.
For the salad: Fill a large bowl with cool water. Cut off the root end of the escarole and pull apart the leaves and place in the water, using only the lime green leaves in the center of the escarole. Rinse leaves well, and lay flat on dry towels or use a salad spinner. In a large bowl, combine the lettuce with the herbs, cheese, and onion.
While the leaves dry, make the dressing: Combine all the ingredients except the oil, salt, and pepper in a food processor, blender, or large bowl. Mix well, and with the blender still running-or while whisking-slowly, drizzle in the oil until completely incorporated. Set aside.
Toss the salad with about 1/3 cup of dressing-it should coat the leaves a little more than a normal dressing would. Season the salad with salt and pepper to taste.
Serve the chicken warm with a side of salad.
Tip: Save the removed chicken bones to make your own chicken stock!