This is a version of Chef Marc Swierkowski’s new recipe from his spring menu at Ella’s Wood Burning Oven Restaurant in Wareham. Serve with a variety of grilled spring vegetables like asparagus, spring onions, snap peas and a few small young potatoes.
Ingredients
- 1 4-pound spatchcocked chicken (done by your butcher)
- 1 quart of hot tap water, plus 3 quarts cold water
- 1 cup Kosher salt
- 1/2 cup sugar
- 1 lemon, thinly sliced
- 2 cloves garlic, smashed
- 1 shallot, peeled and chopped
- 1 cup Italian flat-leaf parsley
- 1 sprig fresh tarragon leaves
- 1/4 cup fresh chives
- 1 stick unsalted butter, room temperature, cut into several large pieces
- 1 tablespoons Dijon mustard
- 1/2 lemon, zest and juice
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- 1 cup Italian flat-leaf parsley
- 2 sprigs fresh oregano, leaves only
- 2 cloves garlic, chopped
- 1 medium shallot, peeled and chopped
- 2 anchovies
- 2 tablespoons capers, rinsed
- 1 stick unsalted butter, room temperature, cut into large chunks
- ⅓ cup extra virgin olive oil
- 1 pinch red pepper flakes
- Juice of 1 lemon
Preparation
To a container large enough to hold a gallon of water, add the hot water, salt, and sugar. Stir to dissolve, and then add lemon slices and cold water. Place the chicken in the brine, cover and refrigerate overnight.
Garlic Butter
Place garlic, shallot, parsley, tarragon and chives in a food processor fitted with a steel blade and pulse several times. Add the butter, mustard, lemon zest and juice, salt and pepper. Process to a smooth consistency. NOTE: Chef Marc uses this sauce as a condiment for the grilled vegetables. You can also toss it into pasta at another meal.
Makes 1 cup.
Salsa Verde
Place all ingredients in a food processor fitted with a steel blade, and blend until smooth.
Makes 1 cup.
When ready to grill, remove chicken from brine, rinse and pat dry. Gently loosen the skin from the surface of the chicken by sticking your first and second fingers between the skin and the meat, starting from the breast near the neck and moving carefully over the bird. Gently work the butter mixture under the skin. Season the outside of the chicken with salt and pepper on all sides.
Preheat grill to medium-to-high heat and place the chicken on grill, skin side up, covered, for 30 minutes. Baste generously with leftover garlic butter after 20 minutes. Carefully turn the chicken over and grill uncovered for 15 minutes or until the internal temperature reaches 165 degrees.
Serve the chicken with salsa verde.
About this recipe
Wine suggestion: Bill Hutchinson of Blanchards Wines and Spirits in Hyannis suggested this Falanghina: Paternoster Vulcanico (Basilicata, Italy), which happens to be one of my favorites.
