E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Brined and Roasted Chicken with Ham & Butter Beans Chef Kieron Hales | May 7, 2021 Roasting the perfect chicken requires attention to detail. Chef Kieron Hales will help you every step of the way with this recipe. Follow the process of brining and breaking down the chicken before roasting for a juicier and more flavorsome chicken. Please note that the prep and cook times are for the veloute sauce and ham and butter beans. You’ll want to brine the chicken one to three days before you roast. We also recommend you roast the chicken and make the stock the day before you want to serve the dish. This leaves plenty of time to make the veloute sauce for the ham and butter beans that you will use to top your chicken. The outcome—a hearty and unforgettable meal that’s worth the extra steps. Level Advanced Prep Time 20 minutes Cook Time 1.5 hours Serves 4 Cook it With Our 6 Quart Enameled Dutch Oven Ingredients Brined Chicken: ½ red onion, roughly chopped 1 fresh lemon, roughly sliced 2 garlic cloves, halved 2 ½ tablespoons kosher salt 2 cups water 2 tablespoons honey or brown sugar 2 sprigs thyme 3 ½ - 4 ½ pound whole chicken Roasted Chicken: Whole chicken, cut into parts 2 ½ tablespoons kosher salt 1 ½ tablespoon black peppercorns 1 cup olive oil or grapeseed oil Chicken Stock: 3 tablespoons chicken fat or olive oil 2 cups washed carrots, roughly chopped 2 cups washed onion, roughly chopped 3 sprigs thyme 1 bay leaf 7 cups water roasted chicken bones Veloute Sauce: 5 cups good quality or homemade stock 4 tablespoons butter 4 tablespoons all-purpose flour Ham and Butter Beans: 2 roasted chicken breasts 3 tablespoons fresh tarragon leaves 1 quart veloute sauce 1 cup washed carrots, roughly chopped 1 cup washed shallot or onion, roughly chopped 1 cup diced smoked ham 1 can of cooked butter beans 1 bunch of picked and chopped kale 1 tablespoon brandy ¼ cup creme fraiche 1 tablespoon kosher salt 1 teaspoon fresh ground black pepper olive oil Directions Brined Chicken: Place all the ingredients, except the chicken, into a pot and bring to a simmer. Once simmering, remove from heat and pour into a dish to cool in the fridge. Place the whole chicken into the sink and run under cold water, including inside the cavity. Dry the surface and the cavity of the chicken. Place the chicken into a resealable gallon bag, breast side first. Pour the cooled brine into the bag, beginning with the back cavity of the chicken. Seal the bag. Place a large bowl (or partially fill your sink) in the sink and fill it with cold water. Place the bag with the chicken into the water, opening up the top and massaging the bag to workout as much air as possible. With water reaching approximately the top of the bag, seal the bag, dry it off, and check for leaks. Place in the fridge for 1-3 days. Butchered Chicken: Place a damp paper towel on the counter with a cutting board on top of it. This will hold your cutting board in place. In a sink over a colander or sieve, drain the brined chicken. Ensure you pour out the excess liquid from the cavity. Dry the surface and cavity of the chicken. Arrange the chicken with breast side up on the chopping board. Pull the legs out away from the body. While pulling on the leg, begin to slice through the skin as far away from the breast as possible. Once you’ve sliced all the way through the skin, the legs will lie flat. Pull the wings out so you can see all the joints. Slice through the skin at the middle joint, then bend or snap to expose the joint. Once you see it, slice through it. You shouldn’t need to struggle; if you do, you may be cutting through bones instead. Just keep twisting and snapping until your knife can glide right through. Repeat this process with the lower wing joint to remove it from the breast. Turn the bird breast side down and slice gently down the backbone, cutting only through the skin. Now, slice the skin perpendicular to the spine, between the wings and the legs. This will ensure that lots of delicious back skin comes off with the legs. Beginning at the top of the thigh, slice along the bone until the leg separates from the carcass. Repeat with the other leg. Cut the white fat line to separate the leg and thigh. Flip the bird breast side up and pull the skin down evenly so you can have it centered on the frame (the crown). Slice down the skin at the center of the breast, without cutting the breast meat. This is so you can see the breast muscles and the “keel bone.” Make a cut along each side of the keel bone right down to the wishbone at the top of the bird. Gently slice each breast off the rib cage. Set aside and pull the skin back over the breast. Using a teaspoon, scrape off the small amount of chicken remaining on the bones. Place this meat into a small bowl to use later. Scrape gently around the wishbone with the tip of your knife to remove it. Roasted Chicken: Preheat the oven to 375F. Place the pepper and salt into a spice grinder or pestle and mortar and grind for 10 to 15 seconds for a rough mix. Place the chicken into the medium bowl. Pour oil over and rub fully to ensure the chicken is covered inside and out. Now sprinkle about 1/3 of the salt pepper mix and rub in. Repeat this two more times until the chicken is fully covered. Spread chicken onto a baking pan and cook each part for the following amount of time (internal temp of 165F): Wings - 20 minutes, Legs & Thighs - 25 minutes, Breasts - 30 minutes, Carcass - 60 minutes Remove from the oven and allow to cool at room temperature for 25 minutes. Place the breasts into the fridge to cool fully. Pull the meat off the bone of the legs, thighs, and wings and remove all the skin. Chop the skin and place in a bowl in the fridge. Strain off the fat and keep it in the fridge for future use. Chicken Stock: Add chicken fat to a stockpot over medium heat. Add the roughly chopped carrots and onions and cook until golden brown. Add the bones, thyme and bay leaf. Cover with water. If using a pressure cooker, secure lid. Once it reaches full pressure, turn the heat down to maintain pressure and cook for 1 1⁄2 hours. If using a stockpot, bring the pot to a boil then lower the temperature to a simmer and leave to simmer for 8 to 10 hours. Strain the stock through a fine sieve. Veloute Sauce: Bring the stock to a simmer in a heavy bottomed pot. In a second heavy bottomed pan gently melt the butter and then add the flour. Stir the butter and flour over a medium heat for about 2 minutes—until the flour has a pleasant toasty smell to it. Remove from the heat for about 30 seconds to cool slightly. Place the butter and flour pot back on a medium heat and ladle in about 2 cups of the stock. Return the mixture to a simmer stirring constantly. Repeat this until all the stock has been added. Now return the mixture to a very gentle simmer. Pull the pan to be on half the heat and cook for 40-60 minutes, using a splatter screen while it simmers. You will need to gently stir the pot about every 10 minutes making sure to rub around the bottom and corners of the pot with a wooden spoon. Strain the veloute through a fine sieve then place in a container and cover with cling film to cool. Ham and Butter Beans: Bring 1 quart water to a boil in a small sauce pot. Blanch 2 tablespoons tarragon leaves in the water for 5 seconds. Add tarragon to an ice bath for 20 seconds then dry them on a paper towel. Crush them in pestle and mortar. Add 1⁄4 cup of the veloute sauce. Now add this paste to the veloute sauce. In a new medium sized heavy bottomed pot, add the olive oil, the roughly chopped shallots and diced carrots. Cook for 4-6 minutes until tender. Now add the diced smoked ham, the drained butter beans and chopped kale and saute for 3-4 minutes. Add the brandy and cook for 2 minutes. Now add the tarragon veloute sauce and bring to a simmer. Bring to a simmer. Meanwhile chop the remaining Tarragon and add this and the cream to the pot. Taste then adjust seasoning with the salt and pepper. Pour over cooked chicken. Contributed By: Chef Kieron Hales Kieron Hales is Founding Partner and Executive Chef at Zingerman's Cornman farms. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Old Fashioned Infused Pork Belly View recipe Creamy Shrimp & Corn Pasta View recipe Stir-Fried Pork with Peanut Ramen Noodles View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Brined and Roasted Chicken with Ham & Butter Beans Chef Kieron Hales | May 7, 2021 Roasting the perfect chicken requires attention to detail. Chef Kieron Hales will help you every step of the way with this recipe. Follow the process of brining and breaking down the chicken before roasting for a juicier and more flavorsome chicken. Please note that the prep and cook times are for the veloute sauce and ham and butter beans. You’ll want to brine the chicken one to three days before you roast. We also recommend you roast the chicken and make the stock the day before you want to serve the dish. This leaves plenty of time to make the veloute sauce for the ham and butter beans that you will use to top your chicken. The outcome—a hearty and unforgettable meal that’s worth the extra steps. Level Advanced Prep Time 20 minutes Cook Time 1.5 hours Serves 4 Cook it With Our 6 Quart Enameled Dutch Oven Ingredients Brined Chicken: ½ red onion, roughly chopped 1 fresh lemon, roughly sliced 2 garlic cloves, halved 2 ½ tablespoons kosher salt 2 cups water 2 tablespoons honey or brown sugar 2 sprigs thyme 3 ½ - 4 ½ pound whole chicken Roasted Chicken: Whole chicken, cut into parts 2 ½ tablespoons kosher salt 1 ½ tablespoon black peppercorns 1 cup olive oil or grapeseed oil Chicken Stock: 3 tablespoons chicken fat or olive oil 2 cups washed carrots, roughly chopped 2 cups washed onion, roughly chopped 3 sprigs thyme 1 bay leaf 7 cups water roasted chicken bones Veloute Sauce: 5 cups good quality or homemade stock 4 tablespoons butter 4 tablespoons all-purpose flour Ham and Butter Beans: 2 roasted chicken breasts 3 tablespoons fresh tarragon leaves 1 quart veloute sauce 1 cup washed carrots, roughly chopped 1 cup washed shallot or onion, roughly chopped 1 cup diced smoked ham 1 can of cooked butter beans 1 bunch of picked and chopped kale 1 tablespoon brandy ¼ cup creme fraiche 1 tablespoon kosher salt 1 teaspoon fresh ground black pepper olive oil Directions Brined Chicken: Place all the ingredients, except the chicken, into a pot and bring to a simmer. Once simmering, remove from heat and pour into a dish to cool in the fridge. Place the whole chicken into the sink and run under cold water, including inside the cavity. Dry the surface and the cavity of the chicken. Place the chicken into a resealable gallon bag, breast side first. Pour the cooled brine into the bag, beginning with the back cavity of the chicken. Seal the bag. Place a large bowl (or partially fill your sink) in the sink and fill it with cold water. Place the bag with the chicken into the water, opening up the top and massaging the bag to workout as much air as possible. With water reaching approximately the top of the bag, seal the bag, dry it off, and check for leaks. Place in the fridge for 1-3 days. Butchered Chicken: Place a damp paper towel on the counter with a cutting board on top of it. This will hold your cutting board in place. In a sink over a colander or sieve, drain the brined chicken. Ensure you pour out the excess liquid from the cavity. Dry the surface and cavity of the chicken. Arrange the chicken with breast side up on the chopping board. Pull the legs out away from the body. While pulling on the leg, begin to slice through the skin as far away from the breast as possible. Once you’ve sliced all the way through the skin, the legs will lie flat. Pull the wings out so you can see all the joints. Slice through the skin at the middle joint, then bend or snap to expose the joint. Once you see it, slice through it. You shouldn’t need to struggle; if you do, you may be cutting through bones instead. Just keep twisting and snapping until your knife can glide right through. Repeat this process with the lower wing joint to remove it from the breast. Turn the bird breast side down and slice gently down the backbone, cutting only through the skin. Now, slice the skin perpendicular to the spine, between the wings and the legs. This will ensure that lots of delicious back skin comes off with the legs. Beginning at the top of the thigh, slice along the bone until the leg separates from the carcass. Repeat with the other leg. Cut the white fat line to separate the leg and thigh. Flip the bird breast side up and pull the skin down evenly so you can have it centered on the frame (the crown). Slice down the skin at the center of the breast, without cutting the breast meat. This is so you can see the breast muscles and the “keel bone.” Make a cut along each side of the keel bone right down to the wishbone at the top of the bird. Gently slice each breast off the rib cage. Set aside and pull the skin back over the breast. Using a teaspoon, scrape off the small amount of chicken remaining on the bones. Place this meat into a small bowl to use later. Scrape gently around the wishbone with the tip of your knife to remove it. Roasted Chicken: Preheat the oven to 375F. Place the pepper and salt into a spice grinder or pestle and mortar and grind for 10 to 15 seconds for a rough mix. Place the chicken into the medium bowl. Pour oil over and rub fully to ensure the chicken is covered inside and out. Now sprinkle about 1/3 of the salt pepper mix and rub in. Repeat this two more times until the chicken is fully covered. Spread chicken onto a baking pan and cook each part for the following amount of time (internal temp of 165F): Wings - 20 minutes, Legs & Thighs - 25 minutes, Breasts - 30 minutes, Carcass - 60 minutes Remove from the oven and allow to cool at room temperature for 25 minutes. Place the breasts into the fridge to cool fully. Pull the meat off the bone of the legs, thighs, and wings and remove all the skin. Chop the skin and place in a bowl in the fridge. Strain off the fat and keep it in the fridge for future use. Chicken Stock: Add chicken fat to a stockpot over medium heat. Add the roughly chopped carrots and onions and cook until golden brown. Add the bones, thyme and bay leaf. Cover with water. If using a pressure cooker, secure lid. Once it reaches full pressure, turn the heat down to maintain pressure and cook for 1 1⁄2 hours. If using a stockpot, bring the pot to a boil then lower the temperature to a simmer and leave to simmer for 8 to 10 hours. Strain the stock through a fine sieve. Veloute Sauce: Bring the stock to a simmer in a heavy bottomed pot. In a second heavy bottomed pan gently melt the butter and then add the flour. Stir the butter and flour over a medium heat for about 2 minutes—until the flour has a pleasant toasty smell to it. Remove from the heat for about 30 seconds to cool slightly. Place the butter and flour pot back on a medium heat and ladle in about 2 cups of the stock. Return the mixture to a simmer stirring constantly. Repeat this until all the stock has been added. Now return the mixture to a very gentle simmer. Pull the pan to be on half the heat and cook for 40-60 minutes, using a splatter screen while it simmers. You will need to gently stir the pot about every 10 minutes making sure to rub around the bottom and corners of the pot with a wooden spoon. Strain the veloute through a fine sieve then place in a container and cover with cling film to cool. Ham and Butter Beans: Bring 1 quart water to a boil in a small sauce pot. Blanch 2 tablespoons tarragon leaves in the water for 5 seconds. Add tarragon to an ice bath for 20 seconds then dry them on a paper towel. Crush them in pestle and mortar. Add 1⁄4 cup of the veloute sauce. Now add this paste to the veloute sauce. In a new medium sized heavy bottomed pot, add the olive oil, the roughly chopped shallots and diced carrots. Cook for 4-6 minutes until tender. Now add the diced smoked ham, the drained butter beans and chopped kale and saute for 3-4 minutes. Add the brandy and cook for 2 minutes. Now add the tarragon veloute sauce and bring to a simmer. Bring to a simmer. Meanwhile chop the remaining Tarragon and add this and the cream to the pot. Taste then adjust seasoning with the salt and pepper. Pour over cooked chicken. Contributed By: Chef Kieron Hales Kieron Hales is Founding Partner and Executive Chef at Zingerman's Cornman farms. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Old Fashioned Infused Pork Belly View recipe Creamy Shrimp & Corn Pasta View recipe Stir-Fried Pork with Peanut Ramen Noodles View recipe
