Roast Chicken and Crispy Schmaltz Potatoes with Pan Gravy

Once I learned how to spatchcock a chicken, its the only way I've ever cooked a chicken again. It creates a more even cook, a faster cook, and more skin that you will know what to do with!

The chicken is dry-brined for at least 12 hours, which helps retain moisture, provides even seasoning, and helps to crisp up the skin during the roast. For a side, red-skinned potatoes are parboiled and smashed, resulting in the crispiest oven roasted potatoes you've ever had. 

This simple one-pan roast is a perfect way to make the most of your roast chicken AND your potatoes, which will cook underneath the chicken and soak up all the juices and rendered chicken fat (AKA schmaltz!). Meanwhile, while the oven roasts the bird and potots, a simple pan gravy with a splash of marsala will serve as the perfect accent to the finished dish.

Ingredients:

• 1/2 cup kosher salt
• 2 Tbs baking powder
• Whole chicken (3-5 lbs preferred), patted dry
• 3 Tbs cooking fat (duck fat, vegetable oil, or peanut oil preferred)
• 2 lbs red-skinned potatoes (Size C preferred)
• 2 Tbs butter
• 2 Tbs flour
• 1/4 cup marsala cooking wine (optional)
• 1 qt unsalted chicken stock

Instructions:

1. Mix the kosher salt and baking powder together in a small bowl.
2. Spatchcock the chicken. Using kitchen shears or a sharp knife, remove the spine from the back of the chicken. Lay the chicken flat, skin side up, and press hard upon the chest until you hear a crack.
3. Sprinkle approximately 1/4-1/3 of the dry brine all over the skin of the chicken. Rub the bring in, ensuring even distribution. Make sure all nooks and crannies are brined. Once brined, move the chicken to the refrigerator, uncovered, and let sit for 12-24 hours.
   
   
   
4. The next day, when you are ready to prepare the meal, preheat your oven to 450 degrees.
5. Cut the potatoes into small pieces, approximately 1/2 inch across. Add the potatoes to a large pot, covering with an inch of water over the potatoes. Place the pot over a high heat and bring to a boil. Boil until the potatoes are still firm but can be pierced fairly easily with a fork, approximately 5-8 minutes. Drain the potatoes and transfer them to a large bowl.
6. Add 1 Tbs of your cooking fat to the bowl, and season the potatoes lightly with salt and pepper. Using a metal spoon, mix the potatoes around, occasionally smashing buts against the side of the bowl. When the potatoes are slightly smashed, pour the mixture into a baking sheet and spread them out evenly. Place a wire rack over the potatoes.
7. Remove your chicken from the fridge. Using a damp paper towel, remove any remaining brine from the surface of the chicken. Be sure to check the crevices and joints!
8. Rub the chicken skin all over with the remaining 2 Tbs of cooking fat, and place the bird skin-side up on the rack atop the potatoes.
9. Put the whole pan in the lower of the oven. After 25 minutes, use a thermometer to check the thickest part of the breast. We're looking for approximately 155 degrees. If the chicken is not yet cooked through, cook another 10 minutes and check again.
10. Meanwhile, add 2 Tbs butter to a pan over medium heat. When the butter has melted, add 2 Tbs of flour. Whisk the mixture, and then let it slowly cook over the heat until the color of the mixture begins to change from yellow to golden brown.
11. If using marsala, add this to the pan now. It should cook off fairly quickly.
12. Add 2 cups of your chicken stock, and whisk everything until there are no further clumps of paste. Bring the mixture to a simmer. Add the remaining stock, and bring to a simmer again.
13. Simmer the gravy until it thickens to your preferred consistency. BEWARE! The gravy will thicken even further as it cools off, so do not over-reduce the gravy. I like to get the gravy noticeably thicker but still a bit runny, then monitor it as it cools. You can always cook it longer, and you can always add more stock if you thicken it too much.
14. When the chicken reaches 155, remove the pan from the oven. Place the chicken on a cutting board and cover lightly with foil to allow the chicken to rest.
15. Scrape the potatoes from the bottom of the pan, and flip them. Return to the oven for 20 minutes while the chicken rests. Keep an eye on the potatoes to ensure they do not burn. Remove the potatoes when the edges are golden brown and crispy.
16. Carve your chicken, and serve over a helping of potatoes. Add a light drizzle or heavy glurp of gravy.

et voila! bon appetit!