RICKY’S WEEKEND ROAST CHICKEN WITH ADOBO PAN SAUCE

If you’ve never tried adobo before, now’s your big chance. The sauce couldn’t be easier and packs such an amazing flavour punch that it’ll instantly become your new favourite gravy. Halving a chicken is easy if you have poultry shears; otherwise, ask your butcher to do it for you.

3 1/2- to 4-lb (1.585- to 1.81-kg) whole air-chilled chicken

1 tbsp (15 mL) olive oil

Salt and ground black pepper to taste

1 tsp (5 mL) whole peppercorns

2 bay leaves

4 cloves garlic, peeled and crushed

1/2 cup (125 mL) water, divided

2 tbsp (30 mL) soy sauce

2 tbsp (30 mL) apple cider vinegar

1 tbsp (15 mL) cornstarch

1 Preheat oven to 400°F (204°C).

2 On a cutting board, place chicken breastside down with legs facing you. Using poultry shears, cut through each side of the backbone from cavity end to neck. Remove backbone and set aside. Flatten chicken with your hand and cut chicken in half along the breastbone. Pat dry with paper towel, making sure skin is thoroughly dry.

3 Rub oil evenly over chicken skin and season with salt and pepper. Place chicken halves, skin-side up, as well as the backbone, in a roasting pan. Roast until an instant read thermometer inserted into inner thigh near breast without touching bone reaches 145°F (63°C), about 30 minutes. Remove from oven.

4 Set oven to low broil. Broil chicken on middle rack until golden brown, 6 to 8 minutes. The broiling and resting period will bring the internal temperature to 165°F (74°C).

5 Remove roasting pan from oven. Remove chicken halves from pan. Set aside and let rest while making the sauce. 6 Set the roasting pan with the backbone on the stovetop over medium heat and add peppercorns, bay leaves and garlic. Sauté for 1 minute, then deglaze pan with 1/4 cup (60 mL) of water, soy sauce and apple cider vinegar. Bring to a simmer and cook for 2 to 3 minutes.

7 In a small bowl, create a slurry with cornstarch and remaining water, stirring until smooth. Stir cornstarch slurry into pan sauce and allow to thicken for another 2 minutes. Strain through a sieve and serve adobo pan sauce with the rested roast chicken.

Serves 4

CHRISTINA’S GO-TO LEMON-&BUTTER-ROASTED CHICKEN

“I like using fennel because I love how it breaks down and caramelizes with the potatoes,” says chef Christina Mast. In the fall her thoughts turn to turnips and carrots, but this recipe is so versatile, she says to just open your crisper drawer and use what you’ve got. But don’t forget to squeeze the roasted lemons into the pan juices: “That pop of acidity is a huge part of this.” If you can’t find Diamond Crystal salt, substitute half the amount of table or fine sea salt.

3 1/2- to 4-lb (1.585- to 1.81-kg) organic chicken

1/2 cup (125 mL) unsalted butter, room temperature

2 tbsp (30 mL) fresh thyme leaves, divided

Big pinch dried oregano

1 lemon, zested, then halved

1 1/2 tsp (7 mL) Diamond Crystal kosher salt, divided

1/2 tsp (2 mL) black pepper, divided

5 garlic cloves, 2 grated on a rasp, 3 smashed and peeled

1 medium fennel bulb, trimmed, cut in half lengthwise, then sliced into 1/2-inch (1-cm) wedges

1 lb (455 g) baby yellow-fleshed potatoes, cut in half 3 medium shallots, peeled and sliced in half lengthwise

2 tbsp (30 mL) extra virgin olive oil, divided

1

Preheat oven to 350°F (177°C).

2 Bring the chicken out of the fridge and allow to sit on the counter at room temperature while prepping the rest of the recipe. This will help you rub the butter onto the chicken without clumping later.

3 In a small bowl, combine butter with 1 tbsp (15 mL) of thyme, oregano, lemon zest, 1/2 tsp (2 mL) salt, 1/4 tsp (1 mL) black pepper and the grated garlic. Stir to combine.

4 Toss fennel, potatoes, shallots, remaining garlic and 1 tbsp (15 mL) of thyme with 1 tbsp (15 mL) of olive oil, 1/4 tsp (1 mL) black pepper and 1/2 tsp (2 mL) salt. Toss together and place in the bottom of a heavy-bottomed roasting pan.

5 Gently lift the chicken skin from the meat of the breasts by placing your fingers between the skin and meat. Move around and separate the membrane that attaches the skin from the breasts, as well as around the thighs and drumsticks. Then take three-quarters of the butter mixture and spread generously between the skin and the meat.

6 Season the outside of the chicken with the remaining 1 tbsp (15 mL) of olive oil and 1/2 tsp (2 mL) salt. Stuff lemon halves into the chicken cavity, then tie the legs together with kitchen string. Spread remaining butter mixture all over the skin, especially the breast.

7 Place chicken on prepared potatoes and fennel, and roast in the oven for about 1 hour. Then remove roasting pan from oven and turn up heat to 375°F (191°C).

8 Tilt the pan and gently baste the chicken with the juices. Move around potatoes, shallots and fennel to ensure even browning. Return pan to oven. Roast until an instant read thermometer inserted into inner thigh near breast without touching bone reaches 165°F (74°C), another 30 to 40 minutes. (Rotate pan a few times to ensure even crisping and browning.) Rest for 20 minutes. (Note: If using a convection oven, roast 40 to 50 minutes at 350°F/177°C, then 25 to 30 minutes at 375°F/191°C.)

9 Squeeze all the juice from the roasted lemon into the pan, then spoon the roasting liquid over everything. Carve chicken and serve with roasted fennel and potatoes.

Serves 4