Roasted Chicken From Chef Kyle Schutte

Roasted Chicken From Chef Kyle Schutte
4.3 from 6 ratings
Because I’m a food writer who can’t cook, Chevrolet wanted to try to change that by pairing me up with chef Kyle Schutte for a day to learn how to make a simple meal. Schutte made Food Network history on Cutthroat Kitchen when he became the first contestant in the show to make it through the competition without bidding on a single sabatoge, successfully winning the full $25,000 prize. He now owns his own restaurant in Beverly Hills, The Flats, focused on artisanal flatbreads, unique house-cured meats, and inventive craft cocktails fit for your Instagram feed. Froze in pineapple copper cups, anyone? Schutte, who visits his local farmers market weekly, started a “52 Weeks at the Market” blog on his website. I accompanied him to the Hollywood Farmers Market and teach me how to pick out fresh produce for his personal roasted chicken and glazed root vegetables and seasonal salad recipe. We hopped in our Chevy Malibu for the adventure and then returned to his restaurant where he gave me a one-on-one cooking lesson. Here's one of the two simple recipes that he is sharing with The Daily Meal exclusively.
Roasted Chicken
  • 7.5 gram black peppercorns, whole
  • 2.5 gram cinnamon sticks, whole
  • 1.25 gram chili de arbol, whole
  • 1.25 gram fennel seed
  • 6.25 gram thyme, whole
  • 1.35 gram coriander seed, whole
  • 250 milliliter water
  • 75 gram granulated sugar
  • 100 gram kosher salt
  • ice
  • 2 whole chickens
  • chicken brine, as needed
  • 40 gram butter
  1. In a large sauté pan toast the peppercorns, cinnamon, chili, fennel seeds and coriander over medium heat until the spices begin to perfume.Add the toasted spices to a large saucepot with the water, sugar and salt. Over high heat bring the water to a boil. When the water reaches a boil whisk to make sure the salt and sugar has completely dissolved. Remove the pot from the heat and allow to steep for 20 minutes.Pour the water over the ice.When the water is completely cold, the brine is ready to use.
  2. Remove the chicken from the bone while keeping the breast and leg attached by the skin.In a nonreactive container, cover the chicken with brine and soak under refrigeration for two hours. After two hours, remove the chicken from the brine and air-dry under refrigeration 1 hour.Thinly slice the butter and stuff 10g under the skin of each breast. Run the skin of the chicken with just enough blend oil to coat.Keeping the skin facing up, wrap the breast over the leg and settle the drumstick under the wing.Place each chicken skin-side-up in a cold sauté pan and roast in an oven preheated to 500˚F until the internal temperature at the thickest part of the thigh reaches 160˚F. If at any point during cooking the skin begins to color too much tent the pan with aluminum foil.When the birds reach the desired temperature remove them from the oven and allow them to rest in a warm place for at least 5 minutes before serving.