Palestinian Chicken from Curb Your Enthusiasm

• porciones: 4

Ingredientes

Toum sauce:

8-12 large garlic cloves

1 cup canola oil

Juice of 1 lemon

Chicken:

1 whole chicken, about 5 pounds

Marinade:

1 cup Greek yogurt

2 shallots, finely minced

Zest and juice of 1 lemon

1 bunch fresh dill, finely chopped

1 tsp ground sumac

1/2 tsp ground cardamom

2 tbsp extra-virgin olive oil

Kosher salt and freshly ground black pepper

Instrucciones

Toum sauce:

Place the garlic in a food processor and process until a thick paste forms. With the machine running, slowly stream in 1/2 cup of the canola oil through the feed tube. Stop to add the lemon juice, then, with the machine running, slowly stream in the remaining 1/2 cup oil through the feed tube until a thick, spreadable paste forms. Refrigerate until ready to use.

Chicken:

Using a stury pair of poultry shears, cut along each side of the chicken backbone and remove it (discard or reserve it for another use, such as making chicken stock). Press down firmly on the breastbone to flatten the chicken, then transfer the bird to a large resealable plastic bag.

Marinade:

In a medium bowl, stir together the yogurt, shallots, lemon zest, lemon juice, dill, sumac, cardamom, and olive oil. Season with s&p. Stir well to combine, then add to the chicken in the bag. Press the air out of the bag, seal shut, and massage to evenly coat the chicken with the marinade. Place the bag in a bowl or on a rimmed baking sheet and refrigerate overnight.

When ready to roast the chicken, preheat the oven to 450F. Line a rimmed baking sheet with aluminum foil and set a rack over the foil.

Remove the chicken from the bag and place it on the rack. Roast for 45-55 minutes, until the chicken is deeply browned and the interal temp registers 165F for the white meat and 180F for the dark meat. Remove from the oven and let rest for 10 minutes, then carve and serve wit hthe toum sauce.

Notas

Binging with Babish. Make stock alongside this. Overnight.