Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce

By RobinPD

Ingredients

• Ingredients
• 5 pounds bone-in chicken pieces, (4 split breasts and 4 leg quarters), trimmed
• Kosher salt and pepper
• 1/4 teaspoon vegetable oil
• 1 tablespoon unflavored gelatin
• 2 1/4 cups chicken broth
• 2 tablespoons water
• 2 teaspoons cornstarch
• 4 tablespoons unsalted butter, cut into 4 pieces
• 4 shallots, sliced thin
• 6 garlic cloves, sliced thin
• 1 teaspoon ground coriander
• 1 tablespoon minced fresh parsley
• 1 1/2 teaspoons lemon juice

Details

Servings 1
Adapted from americastestkitchen.com

Preparation

Step 1

Instructions

SERVES 8

NOTE FROM THE TEST KITCHEN To serve four people, halve the ingredient amounts.

1. Adjust 1 oven rack to lowest position and second rack 8 inches from broiler element. Heat oven to 250 degrees. Line baking sheet with aluminum foil and place wire rack on top. Sprinkle chicken pieces with 2 teaspoons salt and season with pepper (do not pat chicken dry).

2. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place leg quarters skin side down in skillet; cook, turning once, until golden brown on both sides, 5 to 7 minutes total. Transfer to prepared sheet, arranging legs along 1 long side of sheet. Pour off fat from skillet. Place breasts skin side down in skillet; cook, turning once, until golden brown on both sides, 4 to 6 minutes total. Transfer to sheet with legs. Discard fat; do not clean skillet. Place sheet on lower rack, orienting so legs are at back of oven. Roast until breasts register 160 degrees and legs register 175 degrees, 1 hour 25 minutes to 1 3/4 hours. Let chicken rest on sheet for 10 minutes.

3. While chicken roasts, sprinkle gelatin over broth in bowl and let sit until gelatin softens, about 5 minutes. Whisk water and cornstarch together in small bowl; set aside.

4. Melt butter in now-empty skillet over medium-low heat. Add shallots and garlic; cook until golden brown and crispy, 6 to 9 minutes. Stir in coriander and cook for 30 seconds. Stir in gelatin mixture, scraping up browned bits. Bring to simmer over high heat and cook until reduced to 1 1/2 cups, 5 to 7 minutes. Whisk cornstarch mixture to recombine. Whisk into sauce and simmer until thickened, about 1 minute. Off heat, stir in parsley and lemon juice; season with salt and pepper to taste. Cover to keep warm.

5. Heat broiler. Transfer sheet to upper rack and broil chicken until skin is well browned and crisp, 3 to 6 minutes. Serve, passing sauce separately.