Cracklin Chicken

Thanks to executive chef Chris Ward from the Mercury Grill

Cracklin Chicken

Pre-heat oven to 450°

1 4 Whole chicken
2 tbl vegetable oil or clarified butter
Salt and pepper
½ cup brown chicken stock

Bone the chicken into 4 parts
2 Breast skin intact
2 thighs and legs, skin intact - legs and thighs bones removed

Place a large heavy gauge sauté pan over medium high heat. Add the vegetable oil or clarified butter to the pan. Season the boned chicken with salt and pepper. When the oil begins to smoke add the chicken pieces skin side down. Dont agitate the chicken in the pan. Look for 2-3 minutes to begin the browning process. Place the pan in the oven and cook for 15-20 minutes or until the chicken is just cooked. The chicken is only cooked on one side - the skin side. Remove the chicken from the pan and place on a resting plate- skin side up. Deglaze the pan with the brown chicken stock and reduce until a desired consistency is reached.
Place the chicken on a plate and spoon the sauce around the chicken and serve.