Spatchcocked Crispy Happy Chicken With Rich Orange Sauce

• Chicken Under A Brick
• 1 tablespoon olive oil
• 1 (3 lb) chicken (Butterflied See note above, discard any lumps of fat,wash and towel dry, loosen the skin from the fl)
• Rub mixture
• 1 teaspoon kosher salt
• fresh cracked pepper (20 turns of)
• 6 garlic cloves, minced
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon dried thyme leaves
• 1 teaspoon fennel seed
• Orange Sauce
• 1 tablespoon butter or 1 tablespoon oil
• 1/4 cup white onion, diced
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon gingerroot, minced
• 1/4 cup brown sugar, packed
• 1 cup water
• 1 orange, juice and zest of
• 2 tablespoons lemon juice, fresh
• 1/4 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• Slurry
• 1 tablespoon cornstarch
• 1 tablespoon Grand Marnier or 1 tablespoon cold water
• Garnish
• orange slice

1. Chicken:
2. Mix salt, pepper, garlic, chili powder, thyme, fennel and cumin.
3. Rub chicken under skin and all over the chicken with all of the spice mixture; cover and marinade in refrigerator for 4-24 hours.
4. Preheat oven to 450 degrees.
5. Heat heavy large cast iron pan over medium high heat, add oil, placing chicken skin side down immediately place a very heavy pan or foil covered bricks on chicken and cook (without moving the chicken) until the skin is a golden brown (check with a tongs) till very crisp about 15 minutes.
6. Orange Sauce:
7. Meanwhile melt butter in a medium hot pan; add and saute onions for 3 minutes add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, rice vinegar, and soy sauce; bring to a boil simmer for 5 minutes.
8. Mix together cornstarch and 2 tablespoons cold water or Grand Mariner making a slurry; add the slurry to the sauce whisking all the time to keep the sauce smooth; reduce heat to medium low; and simmer, about 5 minutes.
9. Remove the bricks and turn chicken skin side up and finish roasting for 20-25 minutes. Until a thermometer inserted in the thigh registers 160-165 degrees when juices run completely clear, and the skin should be a gorgeous golden-brown, and exceedingly crispy.
10. Remove chicken and let rest on a cutting board.
11. De fat the pan drippings.
12. Add the Orange Sauce to the pan juices. Strain the sauce.
13. Pour sauce into a gravy boat drizzle some on a platter and place the chicken on the sauce with crispy crust up.
14. Serving immediately with additional sauce and Longevity noodles or rice.

chicken under, olive oil, chicken, rub mixture, kosher salt, fresh cracked pepper, garlic, chili powder, cumin, thyme, fennel seed, orange sauce, butter, white onion, garlic, gingerroot, brown sugar, water, orange, lemon juice, rice vinegar, soy sauce, slurry, cornstarch, grand marnier, orange slice

Taken from www.food.com/recipe/spatchcocked-crispy-happy-chicken-with-rich-orange-sauce-211560 (may not work)