Georgian
Chicken Chkmeruli
Crisp Georgian chicken served in a rich, emulsified garlic, milk, cream, and pan-fat sauce.
4 servings · 25 minutes prep · 45 minutes cook
Ingredients
Ingredients
- 1 whole young chicken, 3 1/2 to 4 pounds
- 2 teaspoons Diamond Crystal kosher salt
- 1 tablespoon avocado oil
- 3 tablespoons unsalted butter
- 12 large garlic cloves
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup water
- 1/4 teaspoon freshly ground black pepper
Directions
Brown and Roast the Chicken
- Cut out the chicken backbone, open the bird flat, and press firmly on the breastbone to flatten it. Pat completely dry and season all over with the salt, including under the wings. Refrigerate uncovered for 1 hour.
- Heat the oven to 425°F. Heat a 12-inch cast-iron skillet over medium-high, add the avocado oil, and place the chicken skin-side down. Set a slightly smaller heavy skillet or foil-wrapped weight on top. Cook for 8 to 10 minutes, until the skin is deeply golden and releases easily.
- Remove the weight, turn the chicken, and transfer the skillet to the oven. Roast for 20 to 28 minutes, until the breast reaches {{temperature:165°F}} and the thigh reaches at least {{temperature:175°F}}. Transfer to a board and rest for 10 minutes, leaving the rendered fat in the skillet.
Make the Garlic-Milk Sauce
- Pound the garlic to a smooth paste with a pinch of salt. Pour off all but 2 tablespoons fat from the skillet and set it over medium-low. Add the butter and garlic and cook for 45 seconds, stirring constantly, without allowing the garlic to color.
- Whisk in the milk, cream, and water in a slow stream, scraping up the browned fond and working the butter and chicken fat into the dairy. Add the black pepper and bring just to a simmer; do not boil hard. Whisk frequently for 4 to 5 minutes, until the sauce is glossy, assertively garlicky, and lightly thickened, then taste for salt.
Finish in the Sauce
- Cut the chicken into 8 pieces and arrange them skin-side up in the skillet, spooning sauce around and under rather than over the crispest skin. Simmer very gently for 3 to 5 minutes so the meat absorbs the garlic sauce. Serve immediately in the skillet.
