Firehouse Chicken
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
47
Sourness
52
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Distilled White Vinegar1 cup
Olive Oil1 cup
Kosher Salt2 tbsps
Parsley (chopped fresh)2 tbsps
Paprika1 tbsps
Ground Black Pepper (freshly)1 cup
Vegetable Oil (divided)1590 g
Chicken (halved)Directions:
1
Purée garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and 1/2 cup vegetable oil in a blender until smooth
2
Place chicken in a large resealable plastic bag and pour marinade over
3
Seal bag and chill chicken 1–3 days
4
Remove chicken from marinade and pat dry with paper towels
5
Let sit uncovered at room temperature 1 hour
6
Preheat oven to 400°F
7
Heat remaining 1/2 cup vegetable oil in a large cast-iron skillet over medium heat
8
Place 1 chicken half, skin side down, in skillet, set another skillet or heavy pot on top, and add a couple of cans to weigh it down
9
Cook until skin is browned and crisp, 15–20 minutes
10
Transfer chicken to a wire rack set inside a rimmed baking sheet
11
Repeat with remaining chicken half
12
Roast chicken in oven, skin side up, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 20–25 minutes
13
Transfer to a cutting board and let rest 15 minutes before slicing
14
Purée garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and 1/2 cup vegetable oil in a blender until smooth
15
Place chicken in a large resealable plastic bag and pour marinade over
16
Seal bag and chill chicken 1–3 days
17
Remove chicken from marinade and pat dry with paper towels
18
Let sit uncovered at room temperature 1 hour
19
Preheat oven to 400°F
20
Heat remaining 1/2 cup vegetable oil in a large cast-iron skillet over medium heat
21
Place 1 chicken half, skin side down, in skillet, set another skillet or heavy pot on top, and add a couple of cans to weigh it down
22
Cook until skin is browned and crisp, 15–20 minutes
23
Transfer chicken to a wire rack set inside a rimmed baking sheet
24
Repeat with remaining chicken half
25
Roast chicken in oven, skin side up, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 20–25 minutes
26
Transfer to a cutting board and let rest 15 minutes before slicing