Spatchcocked Crispy Happy Chicken With Rich Orange Sauce - cooking recipe

Ingredients

Chicken Under A Brick
1 tablespoon olive oil
1 (3 lb) chicken (Butterflied See note above, discard any lumps of fat,wash and towel dry, loosen the skin from the fl)
Rub mixture
1 teaspoon kosher salt
fresh cracked pepper (20 turns of)
6 garlic cloves, minced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon dried thyme leaves
1 teaspoon fennel seed
Orange Sauce
1 tablespoon butter or 1 tablespoon oil
1/4 cup white onion, diced
1/2 teaspoon garlic, minced
1/2 teaspoon gingerroot, minced
1/4 cup brown sugar, packed
1 cup water
1 orange, juice and zest of
2 tablespoons lemon juice, fresh
1/4 cup rice vinegar
2 1/2 tablespoons soy sauce
Slurry
1 tablespoon cornstarch
1 tablespoon Grand Marnier or 1 tablespoon cold water
Garnish
orange slice

Preparation

Chicken:
Mix salt, pepper, garlic, chili powder, thyme, fennel and cumin.
Rub chicken under skin and all over the chicken with all of the spice mixture; cover and marinade in refrigerator for 4-24 hours.
Preheat oven to 450 degrees.
Heat heavy large cast iron pan over medium high heat, add oil, placing chicken skin side down immediately place a very heavy pan or foil covered bricks on chicken and cook (without moving the chicken) until the skin is a golden brown (check with a tongs) till very crisp about 15 minutes.
Orange Sauce:
Meanwhile melt butter in a medium hot pan; add and saute onions for 3 minutes add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, rice vinegar, and soy sauce; bring to a boil simmer for 5 minutes.
Mix together cornstarch and 2 tablespoons cold water or Grand Mariner making a slurry; add the slurry to the sauce whisking all the time to keep the sauce smooth; reduce heat to medium low; and simmer, about 5 minutes.
Remove the bricks and turn chicken skin side up and finish roasting for 20-25 minutes. Until a thermometer inserted in the thigh registers 160-165 degrees when juices run completely clear, and the skin should be a gorgeous golden-brown, and exceedingly crispy.
Remove chicken and let rest on a cutting board.
De fat the pan drippings.
Add the Orange Sauce to the pan juices. Strain the sauce.
Pour sauce into a gravy boat drizzle some on a platter and place the chicken on the sauce with crispy crust up.
Serving immediately with additional sauce and Longevity noodles or rice.