Spatchcock Black Garlic Chicken
@mark.bujold
Rated 5.0 stars by 1 users
If you've never heard of Black Garlic - it's cloves are soft and spreadable, with a consistency similar to that of caramel. It has a mellow, complex flavour that is prized in the culinary world! To make the black gold - bulbs are fermented over a period of several weeks to months under controlled heat and humidity conditions.
Having spent a lot of time vacationing in PEI, I had discovered the much sought after product while visiting an island garlic farmer years ago called Eureka Garlic. I always try to bring some home with me but had typically always used it in sauces, dips or potatoes!
This recipe was inspired by some of my BBQ friends in Central Canada who have access to a particular butcher who sells a very popular item - specifically Black Garlic Chicken! After hearing them talk so highly of this chicken I started doing some research and playing! Ends up that PEI garlic and PEI hot sauce are a VERY good combination! Hope you enjoy this dish!
Ingredients
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One whole spatchcocked chicken (3 ½ to 5lbs). See below for how to spatchcock poultry.
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4-5 Black Garlic Cloves - I get mine from Eureka Farms on Prince Edward Island
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1 Tablespoon Soya Sauce
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1 Tablespoon oil (canola or olive)
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1 Tablespoon Hoisin Sauce
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1 Teaspoon Sesame Oil
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1 Teaspoon Maritime Madness - Black Bean + Ginger Habanero Hot Sauce
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Pan drippings reserved from cooking chicken. Separate the fat from the drippings keeping - 3 tablespoons of the fat and any of the liquid from the pan.
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3 Tablespoons Flour
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2 Cup Chicken Stock
Marinade
Black Garlic Pan Gravy
Directions
Prepare and Marinate the Chicken
Begin by "spatchcocking" the chicken - which is basically a fancy term for 'flattenning' the chicken by removing the backbone so it lays flat. There are many videos out there on how to do this - including this one on YouTube: https://www.youtube.com/watch?v=Ppa1bxB89vg
In a food processor, combine the marinade ingredients and blend until smooth.
Gently loosen the skin of the chicken by running your fingers between the skin and the meat, being careful not to tear the skin.
Spread 1/2 the marinade mixture evenly under the skin of the chicken, covering as much of the meat as possible. Brush the outside of the bird with the remaining marinade.
Once the marinade is applied, cover the chicken (or place in large zip lock bag) and refrigerate for at least 1 hour, or preferably overnight, to allow the flavours to meld.
Roast the Chicken
Preheat your oven to 400°F (200°C).
Lay the marinated chicken flat in a cast iron pan (tuck the wing tips under the wing to prevent from burning) and roast in the oven for about 45-60 minutes, or until the internal temperature reaches 165-175F.
Once the chicken is roasted, remove it from the pan and let it rest loosely covered with foil for 5-10 minutes before carving. Do NOT get rid of the drippings in the pan. Save them for gravy!
Make Black Garlic Pan Gravy
In the cast iron pan which was used to cook the chicken (careful it's not too hot to handle) - heat the retained fat in the pan over medium heat. Add 3 tablespoons of flour and cook, stirring constantly, until it turns golden brown and gives off a nutty aroma, about 2-3 minutes.
Gradually whisk in 2 cups of chicken stock and any reserved liquid from the drippings, ensuring there are no lumps.
Continue to cook the gravy, stirring occasionally, until it thickens to your desired consistency, about 5-7 minutes.
Season with salt and fresh cracked pepper to taste! Note this will vary depending on the sodium content in your broth.
Carve & Serve
Once the chicken is carved and ready to serve, pour the black garlic pan gravy over the chicken or serve it on the side as a delicious accompaniment.
Enjoy!
