Prior to choosing this recipe, I had already brined a whole fryer chicken (about 5lbs) in a simple brine of 1/2 cup of salt, a handful of black peppercorns, and a bay leaf for about 4 hours.
Instead of roasting the bird whole, I decided to spatchcock the chicken. Reserve 1 TB of the pesto sauce and rub the rest all over and UNDER the chicken skin.
Place a cast iron skillet in the oven and then preheat the oven to 450f. When the oven comes to temp, place the chicken in the skillet skin side up. Roast for 15 minutes. Reduce temp to 375f and continue cooking until the chicken has an internal temp of 160f in the breast and 180f in the thigh. (About 1 hour.)
Remove chicken to a platter and tent with foil to keep warm.
Pour the skillet juices into a glass measuring cup and skim any obvious fat off the top with a spoon. Put skillet on a burner at medium heat and deglaze the pan with the wine. I used more wine, about a quarter cup. Add wine juices to measuring cup. Top off with broth to make 1 cup.
Preheat a small heavy saucepan and add the cup of broth/wine/drippings mixture. Make a slurry by whisking the 2 TB broth and 2 TB of flour and then add to the sauce pan. Bring to a boil while whisking and let thicken (about 5 minutes). Add the cream and 1 TB of reserved pesto. Season with salt and pepper to taste.
-I was skeptical about the pesto in the gravy but it was the best chicken gravy I've made.
-The technique of rubbing a rub or paste under the chicken skin isn't a gimmick, it adds flavor to your roasted, baked, smoked, or grilled chicken. If you're just squeamish about chicken, wear nitrile or food service gloves.
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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 4|
|Calories from Fat: 777 (80%)|
|Amt Per Serving||% DV|
|Total Fat 86.4g||115 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 46.3g|
|Polyunsanturated Fat 21.5g|
|Cholesterol 180.1mg||55 %|
|Sodium 267.3mg||9 %|
|Potassium 483.2mg||13 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.3g|
|Protein 43.9g||63 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 972
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