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Juniper and gin spatchcock chicken with gin jus

Verdict: Very good. I was a big fan of the juniper.

A 4 lb bird feeds two with leftovers · 40 to 45 minute roast plus 15 minute rest · Source: our own, drawing on Serious Eats' spatchcock roast chicken, Abra Berens' Chicken Roasted with Gin and Juniper, and a Food52 gin and juniper sauce

Ingredients

Chicken
  • 1 whole chicken, 3.5 to 4 lb, spatchcocked, backbone reserved
  • 1 tbsp juniper berries, lightly crushed
  • 4 garlic cloves
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp fresh thyme leaves
  • 1 tbsp kosher salt
  • 2 tbsp olive oil
Gin jus
  • 1 cup premade mirepoix (onion, carrot, celery)
  • 1 bay leaf
  • 2 tsp all-purpose flour, optional
  • 3 tbsp gin
  • 1 cup chicken stock
  • 1 tbsp unsalted butter
  • 1 tsp soy sauce or Worcestershire
  • 1 lemon
To serve

Method

  1. A few hours ahead, pound 1 tbsp juniper, 4 garlic cloves, 1 tbsp rosemary, 1 tbsp thyme and 1 tbsp salt to a rough paste, then work in 2 tbsp olive oil. Loosen the skin over the breasts and thighs, push most of the paste onto the meat, and smear the rest over the skin. Leave the bird skin-side up on a tray, uncovered, in the fridge.
  2. Heat the oven to 450°F. Set the chicken skin-side up on a wire rack over a rimmed sheet pan on the upper rack. Roast until the breast nearest the bone reads 150°F and the thigh joint 175°F, about 40 to 45 minutes. Probe early, at 140°F.
  3. While it roasts, brown the backbone in a little oil. Add 1 cup mirepoix and the bay leaf and brown well. For a sauce that coats a spoon, stir in 2 tsp flour for a minute. Deglaze with 3 tbsp gin for about 30 seconds, add 1 cup stock and a splash of water, and simmer about 10 minutes until saucy. Strain and keep warm.
  4. Rest the chicken on a board, tented loosely with foil, for 15 minutes.
  5. Tip the resting juices into the jus, spooning off excess fat first. Bring to a quick simmer, then off the heat whisk in 1 tbsp butter, 1 tsp soy or Worcestershire and a squeeze of lemon until glossy. Season.
  6. Carve and serve with the jus and pickled fennel.

Notes

  • Uncovered fridge time is the biggest lever for crisp skin. A few hours matters; 30 minutes beats nothing.
  • For a 6:00 dinner the bird goes in by 5:00, after about 30 minutes out of the fridge.
  • For more gin, brush the skin with 2 to 3 tbsp gin and a pinch of crushed juniper in the last 15 minutes.
  • No gin: dry vermouth or white wine works in the jus.
  • The baby gold potatoes under Sides roast on the rack below the bird.