After a nice little week of visiting some local farms and one of Vancouver’s best kitchens, I thought it best that I should actually show you what I do with the product at my house.
- First, rinse the chicken under cold water (get inside the cavity too) and pat dry with paper towels.
- Next, that bird; it will stay compact while cooking and the wings and legs won’t flop around while it spins.
- Heat one sage leaf, some thyme sprigs and some butter in a small sauce pot. Once melted, rub this buttery goodness all over the bird and sprinkle on some sea salt and pepper.
- Preheat your oven to 450° and put the bird in for ten minutes before turning the oven down to 250°. The initial heat will help make the skin crispy.
- The bird should be cooked in just under an hour but make sure you keep an eye on it because all ovens are different. I have a which has been pretty solid for this dish.
- Once done, let that bird rest for 15 minutes so that the juices can disperse through all that luscious meat.
- I served this with a simple arugula salad, twice-baked potato and a sauce I made a sauce using the rotisserie drippings which I pour onto a that has sage, thyme, dijon mustard, a couple drops of worchestershire sauce and a good splash of . Just reduce this together at a medium low heat (this can be done while the chicken is resting). Welcome to flavour country!
- Brisket is an inexpensive cut that requires some low and slow loving before it becomes the definition of tender. I usually get mine from which always has some fine product, but if you can get it direct from a local farm like it will be well worth your while.
- I like to sear mine first on the BBQ then it in the oven for 6 hours at 235°.
- Before searing my brisket I make a rub using smoked paprika, cumin, mustard powder, ancho chili powder, thyme, oregano, s&p and a nice big sprig of rosemary.
- My braising liquid contains one cup of this Spanish Tempranillo from (which is pretty much my favorite thing in a bottle under $20), two cups of beef stock, which has been sweated down in butter for about 20 minutes with some garlic and one whole red pepper which has been skinned and diced.
- All you need to do is place the seared brisket fat-side up in a rather snug fitting oven safe pan and pour the braising liquid over top of it until the meat is nearly covered.
- After 6 hours at 235° take the meat out and let it rest on your cutting board under a tinfoil tent.
- While it rests take all the liquid (with the vegetables still in it) and blend it in small batches. Once this is done you can gently boil down the sauce (at medium-low heat).
- I finish the brisket under a hot broiler (fat side up) just long enough to give some nice caramelization. I like there to be a bit of a crust on the fat to give it a nice contrast of texture.
- Cut the brisket into long strips and pour the sauce over top.
- Serve with crispy kale (just toss it in olive oil and s&p and throw it under that hot broiler for two minutes a side) and let the delicious times roll!