GRIDDLE CHICKEN WITH WHITE WINE JUS

Griddle Chicken with White Wine Jus image

Number Of Ingredients 12

1 Whole chicken (2.5-3 pound)
2 1/2 teaspoon Kosher Salt
3 tablespoons Olive oil
1 Carrot cut in quarters
1 Celery Stalk cut in quarters
1 Shallot halved lengthwise
1/4 C Dry white wine
1 1/2 c Chicken Stock
1/2` teaspoon Black pepper
1 tablespoon Butter
2 tablespoon Flat leaf parsley
1/2 teaspoon lemon juice

Steps:

Spatchcock chicken, sprinkle with salt
Heat 1 TBSP oil in medium sauce pan; add chicken wing pieces and backbone. Cook stirring until browned about 10 min. Add carrot, celery, shallot and cook 4 minutes. Add wine and reduce. Add stock and bring to boil. Reduce for about 25 minutes. strain mixture
while stock is reducing, heat 2 TBSP oil in cast iron skillet; arrange chicken skin side down and sprinkle with pepper. Cook about 20 min over medium high heat. Flip chicken and cooked to 160 degrees. Let rest until temp rises to 165.
Return stock to pan and add butter. Stir in parsley and lemon juice. Season with salt. Serve chicken over polenta and pour source over.