Servings: 4 people
Equipment
- 1 Pellet Grill
Ingredients
- 3-4 lbs Whole chicken
- 2 tsp Kosher salt Plus more to taste
- 1/2 tsp Freshly ground black pepper Plus more to taste
- 3 ea Medium shallots Quartered
- 6 ea Medium cloves of garlic Crushed
- 2-3 ea Tarragon springs plus 1 tbsp. (4 g) chopped tarragon, divided
- 4 tsp Unsalted butter. 2 tbsp (28 g) softened, remaining 2 tbsp. (28 g) chilled and cut into 2 pieces, divided
- 1 ea Pan spray
Bed of Vegetables
- Carrots
- Brussels
- Purple yams or potatoes
Instructions
The Day Before Serving
- The day before serving, generously season the inside of the bird with the salt and pepper, then place the shallot quarters, garlic and tarragon sprigs in the cavity of the chicken.
- Take the 2 tablespoons (28 g) softened butter with gloved hands and rub the bird generously inside and out, covering the bird with a thin coating. Season generously with salt and pepper. Gather the skin on both sides of the cavity and thread a bamboo skewer through flaps of skin to sew it the best you can. Don’t worry about trying to make a surgical stitch. Place on a parchment-lined half sheet pan. Refrigerate overnight, uncovered, to allow the skin to air-dry.
One Hour Before Roasting
- One hour before roasting, take the chicken out of the refrigerator to allow it to come up to room temperature. Adjust pellet grill rack to the lower-middle position and preheat to 375 degrees F (190 degrees C). Spray a roasting rack with cooking spray and set in a half sheet pan or other roasting pan.
The Roast
- Roast the chicken for 40 to 50 minutes, or until the thickest part of the thigh registers 165 to 170 degrees F (74 to 77 degrees C) on an instant-read thermometer. Carefully remove the pan from the oven; tip the bird to let the juices from the cavity run into the roasting pan. Transfer the chicken to a cutting board and let rest, uncovered, while making the sauce. Let the liquid rest so that the fat floats to the top, and pour off as much of the fat as possible.
- Place a small saucepan over medium heat. Pour the reserved chicken juices and bits into the saucepan and bring to a boil. Reduce the sauce until thick, rich and brown in color. Add the remaining 1 tablespoon (4 g) of chopped tarragon and whisk in the remaining 2 tablespoons (28 g) butter until it melts and makes a sauce. Taste and adjust the seasoning.
- Break down the chicken into your desired pieces or cuts. You can roast under the broiler until the skin is crispy, if desired; serve hot with the warm pan sauce.
Chef Tip
- “Dry brining” simply means seasoning the bird and letting it marinate rather than submerging it completely in a saltwater solution. Air-drying in the fridge uncovered helps make the skin super golden brown and delicious.
Tried this recipe?Let us know how it was!
