Roasted Half Chicken

Carrot, Pecans, and Hot Honey

Chef Andy Doubrava of Rustin Canyon | Santa Monica, CA

Adapted by StarChefs | June 2021

INGREDIENTS:

Half Chicken:
30 grams salt
1 chicken, halved, backbone and airline removed

Toasted Pecans:
Pecans

Hot Honey:
1 kilogram raw honey
250 grams apple cider vinegar
20 grams dried Calabrian chiles
20 grams chopped garlic
10 grams salt
10 grams orange peel
10 grams thyme
5 grams smoked paprika
2 grams cayenne

Carrot Purée:
1 kilogram peeled Nantes carrots
30 grams extra virgin olive oil
15 grams salt
350 grams butter, softened

To Assemble and Serve: 
Sliced radishes
Lemon
Olive oil
Salt
Chicken fat
1 clove garlic
1 sprig rosemary

METHOD:

For the Half Chicken:
In a large bowl, combine salt and 1 kilogram water. Place chicken in a nonreactive container, submerge in the saltwater, seal, then brine for 6 hours. Remove chicken from brine and pat dry. Set aside.

For the Toasted Pecans:
Lay pecans out evenly on a sheet tray. Toast in a convection oven at 275°F until pecans are caramelized. Let cool then chop by hand.

For the Hot Honey:
In a mixing bowl, combine all ingredients. Stir well and cover with 2 layers of plastic wrap. Place over a double boiler and let infuse 90 minutes, stirring occasionally. Remove from heat then cool to room temperature. Strain and set aside.

For the Carrot Purée:
In a food processor, blitz carrots, olive oil, and salt. Transfer to a tall pot over low heat then cook until carrots are completely tender. Transfer carrots to a Vitamix blender, add butter, then purée on high speed until smooth. 

To Assemble and Serve:
In a small bowl, dress radishes with lemon, olive oil, and salt. Set aside. In a large skillet over medium-high heat, melt chicken fat. Add chicken skin-side-down and sear until skin is browned. Transfer to a 375℉ oven and roast, basting often with garlic and rosemary, until internal temperature reaches 180℉. Let rest at least 10 minutes. To the center of a serving plate, spoon out 2 ounces Carrot Purée and top with roasted Half Chicken. Drizzle Hot Honey all over the skin then lay radish slices over the top. Sprinkle with Toasted Pecans, et voila.

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