MALT VINEGAR-GLAZED CHICKEN

MALT VINEGAR-GLAZED CHICKEN image

Categories Dinner

Yield 4

Number Of Ingredients 19

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Glaze
3/4 cup malt vinegar
1/4 cup mild-flavored (light) molasses
2 tablespoons honey
1 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/4 teaspoon crushed red pepper flakes
1 dried pasilla or ancho chile, stemmed, seeded
10 whole black peppercorns
1 1-inch piece of cinnamon stick
1/2 bay leaf
Chicken
1/2 cup (packed) light brown sugar
1/3 cup kosher salt plus more for seasoning
1/4 cup malt vinegar
8 sprigs fresh thyme
1 4-pound chicken, backbone removed, quartered, or 4 lb. breasts and whole legs
Freshly ground black pepper
2 tablespoons vegetable oil

Steps:

Glaze Combine all ingredients in a small heavy saucepan. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until glaze is thickened and reduced to 1/3 cup, 12-15 minutes. Strain into a small bowl. DO AHEAD: Glaze can be made 3 days ahead. Let cool. Cover and chill. Chicken Stir sugar, 1/3 cup salt, vinegar, thyme, and 1 cup water in a large pot over medium heat until sugar dissolves. Transfer to a large bowl; add 6 cups of cold water. Add chicken, weighing down with a plate to fully submerge if necessary. Cover; chill for 4 hours or, preferably, overnight. Preheat oven to 425°. Line a rimmed baking sheet with foil (this makes cleanup a snap). Drain chicken; pat dry (do not rinse). Season chicken lightly with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Working in two batches, sear chicken until well browned all over, 7-8 minutes per batch. Transfer chicken to prepared sheet. Roast chicken for 15 minutes. Baste with glaze. Continue to roast, basting again after 5 minutes, until an instant-read thermometer inserted into thickest part of thigh registers 165°, about 10 minutes longer. Let rest for 10 minutes before serving.