Middle Eastern Trash Chicken

This recipe satisfies a number of my kitchen aspirations. First, I wanted to emulate charcoal-cooked Peruvian chicken while simultaneously infusing the bird with Mediterranean flavor. I was also determined to find a better use for the leftovers than simply tossing the meat into a salad and putting the bones in the rubbish bin. In the end, I perfected the recipe, so that it makes three meals from just one whole chicken, including utilizing the bones that would otherwise have been trashed, hence the name. It’s a true waste-free recipe!

The version included here is for roasting the chicken. Any leftover meat, along with the spatch-cocked spine, can be made into a soup, using the chowder base on page X and replacing the mushrooms with chicken. The bones can be used in place of beef bones to make the bone broth.

Ingredients

• ½ tablespoon sea salt

• ½ tablespoon dried oregano

• 1 teaspoon each of ground ginger, ground cumin, garlic powder, dried parsley, black pepper, and ground cinnamon

• ½ teaspoon ground cloves

• 1 whole (3 to 4 pound or 1.4 to 1.8 kg) chicken, preferably pasture-raised or organic

• 2 tablespoons ghee or avocado oil

• 1 orange

Directions

1. In a small bowl, mix together the salt, oregano, ginger, cumin, garlic powder, parsley, pepper, cinnamon, and cloves.

2. Wash then pat dry the chicken inside and out. Place it, breast side down, on a plate for easy cutting. Use heavy-duty kitchen scissors or shears to cut along each side of the vertebrae to remove it. Flip the bird and allow it to open like a butterfly by pushing down in the middle and on the sides.

3. Rub 1 tablespoon of the ghee evenly over the entire chicken, making sure to get underneath the skin. Rub the seasoning mixture evenly over the entire chicken including underneath the skin.

4. Zest half of the orange then juice it entirely. Pour the orange juice over the seasoned chicken along with the zest then refrigerate at least 2 hours and up to 48 hours. This allows the salt to fully tenderize the meat.

5. Preheat the oven to 425°F (220°C). Coat the bottom of a 12-inch (30 cm) cast iron skillet with the remaining 1 tablespoon ghee. Add the chicken breast side up and roast until the skin is brown and sizzling, about 45 minutes.

6. Transfer to a cutting board and let rest for 10 minutes before cutting and serving.
   
   

   This recipe is from The Thirlby: A Field Guide to a Vibrant Mind, Body, & Soul, which you can order below