Cast-iron spring chicken

For the brined spring chicken :

1/4c. salt

2T. sugar

1 bay leaf

2 cloves garlic, sliced

4 black peppercorns

2 sprigs thyme

1 lemon, halved 1 pint water

1 pint ice water

1 whole chicken, quartered semiboneless

One day ahead of time, begin by brining the chicken. Simmer all ingredients, besides the ice water and the chicken, in a non-reactive pan for 10 minutes. Strain concentrated brine over the ice water to thin and cool it immediately. Place the chicken into a 1 gallon freezer bag and pour the brine over the chicken. Refrigerate overnight, placing the bag in a container to avoid spillage in your fridge.

Now is also a great time to prepare your favorite spring vegetables, cutting, blanching and shocking if necessary. About an hour before dinner, remove the chicken from the brine and set on wire rack skin side up in your fridge. Preheat oven to 400 degrees.

Make the batter for the dutch puff.

For the dutch puff:

3 eggs

4oz milk

1/2c flour

1/2t. salt

2c. of your favorite spring vegetables

1oz. rendered chicken fat(or canola oil)

Blend the eggs, milk, flour and salt in a blender until smooth. Heat 10” cast-iron over medium heat. Place a little oil in the cast-iron, just enough to coat the pan. Add chicken to the pan skin side down. flip the chicken over when the skin begins to brown, and put the chicken in the oven. cook until the chicken reaches an internal temperature of 165 degrees in the thickest part of the bird. remove the chicken from the pan to a platter to rest, scraping the fond from the pan on to the resting bird. wipe your cast-iron clean and begin to make the dutch puff.

Heat the chicken fat(or canola substitution) in a 10” cast-iron pan over high heat until almost smoking. Pour the batter into the pan and lower the heat to a medium flame. Add the vegetables in little piles leaving some open spaces to allow the pastry to puff. Place the castiron in the oven and bake for approximately 15 minutes. Remove from the oven and the dutch puff should easily release from the pan.

To finish the dish, place the chicken on the dutch puff. Garnish the dish with some shaved radish and petite greens simply dressed in olive oil with a squeeze of lemon juice and a pinch of salt.

Recipe by: Josh Chevallier, Chef de Cuisine, White Bear Yacht Club

Ingredients:

6 oz lemonade

4-6 mint leaves

2 oz gin, vodka, or bourbon

1 oz Club Soda (optional)

Place lemonade, mint, and spirit of choice in a blender, blend until smooth. Pour into a glass with crushed ice and top with club soda. Garnish with a mint leaf.