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At John J. Jeffries, the chicken is served with seasonal heirloom tomatoes, arugula, and watercress. Ask the butcher to quarter the chicken and remove the backbone. Start preparing the recipe at least seven hours ahead.
4 servings
PREP: 1 hour 30 minutes
TOTAL: 7 hours (includes brining and marinating time)
Ingredients
CHICKEN
1/4 cup fine sea salt
2 teaspoons pickling spice
2 tablespoons honey
1 4 1/2-pound whole chicken (preferably organic), backbone removed and discarded, chicken quartered
1/2 cup extra-virgin olive oil
1 large shallot, chopped
1/3 cup coarsely chopped fresh basil
1/3 cup coarsely chopped fresh Italian parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 large garlic clove, peeled
CHIMICHURRI SAUCE
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
1/2 garlic clove, peeled
Pinch of dried crushed red pepper
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1st Keep
 Patrice_Sartor
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