Serves 4
90 min
Roast Chicken with Harissa and Schmaltz
Recipe GLPR3e43cadf684b5f
A bold and aromatic roasted chicken infused with smoky harissa spice. The bird is brined with garlic, coriander, and salt, then coated in vibrant Three-Chile Harissa before being seared and roasted until the skin crisps and meat reaches perfect tenderness. Finished with a drizzle of golden schmaltz for rich, savory depth.
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Ingredients
3 garlic cloves, smashed and peeled
⅓ cup sugar
¼ cup coriander seeds
1 cup kosher salt, plus more for seasoning
8 cups water
1 cup ice
1 whole chicken, 4 to 4.5 pounds
1 cup Three-Chile Harissa
¼ cup schmaltz or olive oil
Directions
Combine smashed garlic, sugar, coriander seeds, 1 cup kosher salt, and 8 cups water in a large saucepan. Bring to a boil over high heat, stirring occasionally until sugar and salt dissolve completely. Pour the brine into a large bowl and add ice to cool it rapidly. Once cooled to room temperature, you may refrigerate or freeze the brine to expedite chilling further if desired.
Prepare the chicken by removing the backbone and halving it down the center. Working with one half at a time, skin-side down, use a thin sharp knife angled flush against the breastbone to cut along the bone and separate the rib cage from the meat. Leave the wing, thigh, and drumstick bones intact. Repeat with the second half. Reserve the bones for stock if desired.
Place the prepared chicken halves into the cooled brine. Cover the bowl tightly with plastic wrap and refrigerate for 12 hours.
Remove the chicken from the brine and transfer the halves to a rimmed baking sheet. Pick off any clinging coriander seeds. Spread the entire surface of each chicken half generously with the harissa, coating all sides evenly. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or up to 12 hours.
Preheat the oven to 400°F, activating convection if your oven has that feature. Heat the schmaltz in a large cast-iron skillet over medium heat. Carefully place the harissa-coated chicken halves skin-side down in the hot fat, ensuring the skin makes full contact with the oil. Sear for about 5 minutes until the skin darkens significantly and begins to crisp. Transfer the skillet to the oven and roast for 20 to 25 minutes until the skin is very dark and the meat is more than halfway through cooking.
Remove the skillet from the oven and carefully flip the chicken halves skin-side up. Return to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, approximately 8 to 12 minutes.
Transfer the roasted chicken halves to a large serving platter, skin-side up. Drizzle some of the golden schmaltz from the skillet over the chicken and serve the remaining schmaltz in a small bowl on the side.
