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Ingredients
1 whole 6-pound organic, naturally-fed or kosher chicken, washed and patted dry
1 cup Orange-Yuzu Syrup, plus 2 tablespoons for garnish
(see recipe below)
2 shallots, minced
1 tablespoon Dijon mustard
2 tablespoons naturally brewed rice vinegar
2 tablespoons grapeseed oil
1/2 pound haricot verts, blanched in salted water, shocked in ice water
3 cups cooked wild rice
Kosher salt and freshly ground black pepper |
Orange-Yuzu Syrup
Makes 3 pints
3 pints freshly squeezed orange juice
1 pint freshly squeezed lemon juice
1 pint mirin
3/4 pint yuzu
3/4 pint grapeseed or canola oil
Kosher salt to taste
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Method
Preheat an oven to 500 degrees. Season the chicken well, inside and out. Rub half of the Orange-Yuzu Syrup all over the chicken. Place in hot oven and cook until brown (may need to rotate), about 25 minutes. Place foil tent on chicken and reduce oven to 325 degrees and roast chicken until legs move easily when jiggled or paring knife comes out hot at the leg joint, about an additional 40-45 minutes. Meanwhile, in a small bowl, whisk together the shallots, Dijon mustard, naturally brewed rice vinegar and remaining 1/2 cup Orange-Yuzu Syrup, and drizzle in the grapeseed oil. Season with kosher salt and freshly ground black pepper to taste. Toss the rice and haricot verts with the vinaigrette and check for flavor. Transfer chicken to a cutting board and let rest at least 5 minutes. Carve the chicken into pieces and serve family style on top of a bed of the rice salad.
Orange-Yuzu Syrup: In a non-reactive sauce pan on low heat, add orange juice, lemon juice and mirin and reduce slowly by 70%. Transfer to a blender, and on high speed, add the yuzu, then drizzle in the oil. Season with salt and check for flavor. Transfer to a glass jar, and, when cooled, seal with lid and store in fridge for up to two weeks. |
