Kosher Master’s Winner, Avi Katz, share a new way to use your bundt pan. You will never underestimate your bundt pan again, it makes the tastiest, crispiest roast chicken you ever imagined.
Duration: 82 minutes
Cook Time: 70 minutes
Prep Time: 12 minutes
Servings: 4
INGREDIENTS
Brine:
2 quarts water
Zest from 1 lemon
2 – 3 bay leaves
3 tablespoons kosher salt
⅓ cup sugar
2 teaspoons whole black peppercorns
2 cinnamon sticks
Dry Rub:
3 tablespoons brown sugar
2 teaspoons dried thyme
2 teaspoons ground ancho chile pepper or 1/2 teaspoon cayenne
1 tablespoon smoked paprika
1 teaspoon cinnamon
1 teaspoon garlic powder
2 teaspoons cocoa powder
Pinch of kosher salt
½ teaspoon freshly ground black pepper
Chicken:
1 whole Grow and Behold Chicken
1 onion, chopped
6 garlic cloves, crushed
Small handful fresh thyme sprigs
½ cup extra virgin olive oil, such as Colavita
2 cups dry white wine
VIDEO:
PREPARATION
Brine
1. Pour water into a large container. Add lemon zest, bay leaves, salt, sugar, peppercorns, and cinnamon and stir until combined. Place chicken in brine, cover, and refrigerate 8 to 24 hours.
2. Preheat oven to 375°F.
3. Combine sugar, thyme, chile pepper, paprika, cinnamon, garlic powder, cocoa powder, salt, and pepper in a small bowl.
4. Remove chicken from brine and pat dry. Rub chicken generously with evoo. Coat with dry rub over and under skin and then drizzle with more evoo.
5. Place onion, garlic, and thyme in the bottom of the bundt pan. Cover the hole in the pan with foil and pour white wine just to cover onion and garlic. Place chicken in the middle of the bundt pan over the hole.
6. Bake at 375°F for 1 hour. Baste and put it back in the oven for another 10 minutes, remove, and serve.
Courtesy of JoyofKosher.com
Maybe there is something wrong with the sound recording or they speaking too fast. I can not make out most of the conversation.
Kind of an updated “beer can” chicken.