Known to my girlfriends as "Sexual Chicken," this dish is indeed a labor of love that is worth every second of effort. This dish may very well represent the pinnacle of my culinary contribution to society. Brining and deboning the chicken keeps it moist and flavorful. Reserving the chicken's juices for a pan sauce, heightened by lemon, garlic, butter and rosemary, sends it over the edge. Serve over a beautifully crispy piece of buttered sourdough to give a crunchy texture that balances the succulent meat. Heaven!

PAN-ROASTED DE-BONED CHICKEN WITH ROSEMARY JUS

Time: 80 min active, plus overnight brining

Servings: 2-3

Ingredients

15 cups tepid water

2 cups dry white wine (e.g., Chablis)

3 heads of garlic, halved crosswise

1/2 cup kosher salt, plus more for seasoning

2 tablespoons coarsely ground black pepper, plus more for seasoning

3 lemons, thinly sliced (juice 1/2 of one)

1 orange, thinly sliced

7 rosemary sprigs

One 3 to 4-pound chicken

2 tablespoons grapeseed oil

1 cup organic chicken stock

4 tablespoons unsalted butter, cut into several pieces

12-inch heavy cast iron skillet

1 heavy meat press (optional)

4 slices sourdough bread, buttered and toasted

8 tablespoons salted butter, room temperature

8-12 oz. package oyster mushrooms

2 cloves crushed garlic

Instructions

Deboned, seasoned and stuffed with rosemary.

In a very large pot, combine the water, wine, garlic, salt, 2 tablespoons of pepper, lemons, orange and 3 rosemary sprigs. Stir to dissolve the salt. Place the chicken in the brine breast side down. Cover and refrigerate overnight.
Preheat the oven to 425°. Remove the chickens from the brine and pat as dry as you can, assuring perfect browning.
Debone the chicken. Chef Jacques Pepin demonstrates how to do so, albeit a little fast in this link.
Gently ease your fingertips between the skin and the meat to loosen the skin all over the breast and legs, taking care not to tear the skin. Break up 2 rosemary sprigs and insert under the skin.
Heat the cast iron skillet over high heat. Add the grapeseed oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
Place the meat press on the chicken, pressing it down firmly to get maximum skin contact with the hot skillet. (Optional.)
Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 7 to 10 minutes. With tongs, carefully turn the chicken skin side up.
Place the skillet with the chicken skin-side up into the pre-heated oven. Cook until the thickest part of the thigh meat just reaches 160°, 10 to 15 minutes depending on its size. (I use a remote thermometer to remove as soon as it's done, to ensure it remains moist.)
Once the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board. Pour off all but a thin glaze of fat from the skillet.
Return the skillet to high heat. Add the chicken stock, 2 rosemary sprigs and the lemon juice. Stir and scrape with a wooden spoon to deglaze the pan deposits, and boil until the liquid has reduced by half, about 3 to 4 minutes.
Meanwhile, sautéed the mushrooms in an additional 2 tablespoons of butter and 2 garlic cloves over high heat, until browned.
Turning your attention back to the chicken jus skillet, turn down the heat and, stirring briskly with a wire whisk, add the butter a piece at a time to make a creamy sauce. Make sure each piece has been incorporated completely before adding the next. Season to taste with salt and pepper.
With a large, sharp knife, cut the chicken into quarters.
To serve, arrange a piece of sourdough toast on each dinner plate. Top with a piece of chicken, spoon the sauce over the chicken and arrange the mushrooms around the dish. The sourdough soaks up the sauce... outrageous!