Pan Roasted Whole Chicken

 

whole chicken 1.3kg.  butterfly out the thighs so that they lie flat on the frying pan (breast side facing up)

clean and salt with 0.6% salt.  make sure the salt gets under the breast skin

on a cold cast iron pan, place the chicken and start the fire.  insert temperature probes into thick part of chicken breast

wait till pan comes up to temp and chicken starts to sizzle.  want to get some nice caramelization on the chicken thighs and back.  once brown enough transfer to 190 C preheated oven

it will take probably another 30 mins to 40 mins for chicken to be cooked

probe both chicken breasts and thighs to ensure cooked.  Breast at 60 C and leg at 70 C

remove chicken from pan to rest.  deglaze the pan with water (or white wine), then transfer the liquid into a bowl to chill with ice cubes and remove fat.

mixture then goes back into a pan with teaspoon of whole grain mustard and a knob of butter to make the sauce

carve chicken and serve with sauce on top - probably looks better using a tablespoon to ladle the sauce on top of the chicken than a teaspoon