Red & Black Draper Valley Farms Half Chicken

(With Organic Arugula & Sherry Vinegar Gastrique)

(Served 2) Chef: Kevin Davis

Ingredients:

1 3 Pound Draper Valley all natural chicken tail removed and split into two halves

2 Cloves garlic, finely chopped

4 Sprigs fresh thyme, stemmed and chopped

2 Ounces Sherry vinegar

3 Ounces whole unsalted butter

1 Cup chicken stock

8 cups Chicken Brine : 1 cup kosher salt, ½ cup brown sugar, 2 bay leaves, 4 cloves, 4 juniper berries and 4 cups water brought to a boil, chilled with 2 cups of ice and refrigerated until below 40 degrees.

1 bunch organic Arugula

½ Cup Red & Black Spice (recipe follows)

Method:

Place Chicken Halves breast side down

Pour chilled brine over chicken and refrigerate for 30 minutes

Remove from brine and cover both sides with spice mix.

Preheat oven to 450 degrees.

Place chicken in a large ceramic casserole dish, skin side up

Melt 2 ounces butter and baste chicken with melted butter

Place in oven and bake for 25 to 35 minutes basting frequently until the chicken reaches 155 degrees internal temp in the thickest part of leg and breast

Remove chicken and place on a serving platter

Pour off excess butter and add garlic and render until blonde. Add thyme and quickly Deglaze pan with sherry vinegar. Add chicken stock and reduce to sauce consistency

Season with salt and pepper and finish with remaining whole butter.

Arrange Arugula on top of chicken and spoon sauce over chicken and Arugula

Serve

Red and Black Spice

2 tbl fennel seed

1 tbl whole coriander seed

1 tbl whole white pepper

3 tbl kosher salt

6 tbl California chili powder

6 tbl New Mexico chili powder

1 tbl ground cinnamon

Roast fennel, coriander, and white pepper until lightly browned in a 350degree oven,

Grind fine in a peppermill and mix with remaining ingredients.

Tip: The brining technique will result in a very moist chicken.

Suggested Washington Wine Varietal: Syrah