I've been playing around with a recipe/technique for pan-frying a whole chicken. I've tried a couple of different flavor profiles so this is just an example. This produces a crispy skin and satisfying crunch without deep-frying.
First, I deboned the chicken as Pepin shows in this video: https://jp.foundation/video/deboning...-for-galantine
I reserved the bones for stock.
I flavored the chicken: in the photo below, I used a mixture of gojuchang, hoisin, garlic, pepper flakes, and green onions. I closed the body and dredged the outside of the chicken with a coating of flour, smoked paprika, and a little cornstarch. On occasion I've stitched the body closed with a little bit of twine but if I do the deboning neatly I don't need to.
I shallow-fried with just a couple of tablespoons of oil in an oven-safe pan for maybe 8 minutes per side. Then I stuck in a probe from my thermometer, put chicken and pan into a preheated 375F oven and waited until the thermometer read 165F.
Unfortunately, I don't have a finishing photo, but you get the idea.
The chicken cooled for about 20 minutes while I finished other things, then I cut it into boneless serving size pieces. The skin was crispy, the meat was moist, the flavor profile wasn't bad.
First, I deboned the chicken as Pepin shows in this video: https://jp.foundation/video/deboning...-for-galantine
I reserved the bones for stock.
I flavored the chicken: in the photo below, I used a mixture of gojuchang, hoisin, garlic, pepper flakes, and green onions. I closed the body and dredged the outside of the chicken with a coating of flour, smoked paprika, and a little cornstarch. On occasion I've stitched the body closed with a little bit of twine but if I do the deboning neatly I don't need to.
I shallow-fried with just a couple of tablespoons of oil in an oven-safe pan for maybe 8 minutes per side. Then I stuck in a probe from my thermometer, put chicken and pan into a preheated 375F oven and waited until the thermometer read 165F.
Unfortunately, I don't have a finishing photo, but you get the idea.
The chicken cooled for about 20 minutes while I finished other things, then I cut it into boneless serving size pieces. The skin was crispy, the meat was moist, the flavor profile wasn't bad.
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