Maple Vinegar Crispy Chicken

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/4 cup minced shallot
• 1/4 teaspoon fresh ground black pepper, to taste
• 1/4 teaspoon freshly ground nutmeg
• 1/3 cup cider vinegar
• 1/3 cup maple syrup
• 1 fresh chicken
• salt & freshly ground black pepper
• 4 tablespoons peanut oil or 4 tablespoons bacon fat or 4 tablespoons duck fat
• 3 tablespoons butter, melted
• 3/4 cup sliced almonds
• 1/2 cup sliced leek (sliced across, in "coins")
• 1/2 cup dried cranberries
• 1/4 cup fresh breadcrumb
• salt & freshly ground black pepper, to taste

Recipe

• 1 preheat oven to 375 degrees f.
• 2 begin the sauce by melting 2 tablespoons butter in a medium saucepan over medium high temperature, then add the shallots and cook until translucent.
• 3 add the pepper, nutmeg, and vinegar and bring to a boil, then add the maple syrup and return to a boil; allow to reduce by half and reserve.
• 4 while sauce is reducing, begin working on the chicken by spatchcocking it: with sharp kitchen or poultry shears, cut the backbone out of the chicken by cutting along one side of the backbone, then along the other; turn the chicken over and remove the keel bone, then press down to flatten it; additionally, for this recipe you also remove the wings; do not remove the skin of the chicken.
• 5 season both sides of prepared chicken with salt and freshly ground black pepper.
• 6 heat the oil or fat in a large, heavy oven-proof skillet over high temperature; when it is very hot, carefully add the chicken skin-side-down into the hot pan (place the chicken away from you, not toward, to avoid oil splatters).
• 7 cook over high temperature for approximately 10 minutes, checking to see that the skin is turning a nice, crispy golden brown.
• 8 turn the chicken over in the skillet, then place the entire pan in the pre-heated oven and continue to roast, basting often, until done and juices run clear, about 35-45 minutes.
• 9 when chicken is done, remove it from the oven and the pan and allow it to rest for about 10 minutes.
• 10 while the chicken rests, begin the topping by combining the melted butter and almonds in a small skillet, and sauté until the nuts turn golden brown.
• 11 add the leeks and cranberries and cook until leeks begin to go limp, about 5 - 7 minutes, then add the bread crumbs and salt and pepper to taste and sauté for 3 minutes until crumbs begin to brown; remove and place in serving dish.
• 12 finish the sauce by removing the fat from the skillet the chicken was cooked in, then deglaze it with the sauce; pour completed sauce into a serving bowl.
• 13 to serve: cut the chicken into serving size pieces, top with the sauce and then with the topping.
• 14 enjoy!