Johnboy's Chicken & Much More
Loading Video...
Recipe courtesy of Bedford Post Inn

Johnboy's Chicken

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 50 min
  • Inactive: 25 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Chicken: 

Tomato Vinaigrette:

Pickled Tomatoes:

Directions

  1. For the chicken: Bring the salt, sugar and 10 cups water to a boil in a pot. Remove the brine from the heat and let cool. 
  2. Cut the chickens in half and carve out the carcass, being sure to leave the thigh and leg attached to the breast. Submerge the chicken halves in the brine and let sit for 20 minutes. Remove the chickens from the brine and pat dry. 
  3. While the chickens are brining, toast the coriander seeds, fennel seeds and red pepper flakes in a hot, dry skillet. Let cool, then grind in a spice grinder and mix with the olive oil. Cut the orange into thin slices and set aside. 
  4. Transfer the chicken halves to a large baking dish and thoroughly coat with the spice oil. Cover the chickens with the orange slices and let sit. 
  5. Meanwhile, for the tomato vinaigrette: In a blender, puree the tomatoes until smooth. With the blender on low, add the vinegar, and then slowly drizzle in the olive oil. Season with salt. Pass through a tamis or fine-mesh sieve, discarding the pulp. 
  6. Prepare a charcoal grill for indirect-heat cooking (use wood charcoal if possible). 
  7. Season the chicken with sea salt and place on the grill, skin-side down. Top each chicken half with a foil-covered brick. Cook the chicken about three-quarters of the way through on the skin side, then flip and finish cooking until the juices run clear, about 20 minutes total. 
  8. Meanwhile, cut the bread into 1/2-inch-thick slices and brush with olive oil. Grill the bread over the coals until toasted. When the chicken is finished cooking, place it on top of the bread slices and let rest for 3 to 4 minutes (the bread will catch the juices). To serve, spoon some of the tomato vinaigrette in the center of each plate and top with the chicken and bread. Garnish with the Pickled Tomatoes, purslane, onion blossoms and a drizzle of olive oil.

Pickled Tomatoes:

  1. Combine the tomatoes and dill in a nonreactive bowl. In a saucepan, bring the vinegar, sugar, mustard seeds, salt, bay leaf and 1 cup water to a boil. Pour the vinegar mixture over the tomatoes and dill and let cool until ready to use.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.