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Lex’s Roast Chicken with Bacon and Spicy Coffee Spice Rub
Recipe by:
Zingerman's
Zingerman’s Spicy Coffee Spice Rub is a blend of ground Roadhouse Joe coffee, Urfa red pepper from Turkey, Tellicherry black pepper, cloves and sea salt. I really like the coffee, clove and bacon blend of flavors—in some strange way it makes me think about a spicy, exotic version of red eye gravy.
Ready in 1 hour 50 mins
Added to favorites by 4 cooks
Ingredients
Serves: 4
- 1¼ pounds sliced Benton’s bacon (about 12 slices)
- 2 large Spanish onions (about 1½ pounds), cut in half lengthwise and sliced into thin half circles
- 4 stalks celery, cut into 1/8-inch slices
- 1¼ pounds tart apples (about 3 medium), ½-inch dice, skins on
- 1 scant cup dried currants
- 1 clove fresh garlic, minced
- ½ teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon hot red pepper flakes (preferably Marash)
- 1 tablespoon lemon zest
- 1 teaspoon coarse sea salt
- 2 teaspoons freshly ground Tellicherry black pepper
- ¼ cup parsley, chopped, rinsed and squeezed dry
- ½ loaf leftover country bread, such as a good crusty white country loaf, sliced ¾-inch thick. If the bread is still fresh and soft, slice it and let it dry on the counter for a few hours before using.
- 1 roasting chicken (3 to 4 pounds), split in half and backbone removed
- 5 tablespoons Zingerman’s Spicy Coffee Spice Rub (or you can make your own—the ingredients are listed above)
- ¼ cup fresh-squeezed lemon juice
Preparation method
Prep: 20 mins | Cook: 1 hour 30 mins1.
Preheat oven to 400 degrees F.
2.
Arrange 6 of the bacon slices on a ½-inch-deep baking sheet. Bake for 20 minutes, or until the bacon is crisp and most of its fat is rendered. Remove the baking sheet carefully from the oven. Drain bacon on paper towels and reserve for another use.
3.
When the fat cools a bit, pour into a Pyrex measuring cup. You should have about ½ cup. Heat ¼ cup of the fat in a large skillet over low heat. Add the onion and celery. Cover and sweat, stirring occasionally, for 15 minutes or until soft.
4.
Add the apple, currants, garlic, thyme, red pepper flakes, lemon zest, salt and black pepper. Stir to mix. Cook, covered, until the onions and celery are translucent, about 5 to 7 more minutes. Remove from heat, stir in the parsley, and set aside.
5.
Lightly brush the bottom and sides of a 15-inch oval roasting pan with 1 tablespoon of the rendered bacon fat. Arrange the bread slices to cover the entire bottom of the baking dish. (If the bread is too big to fit easily, simply cut the slices into smaller pieces so that they tile the entire bottom of the dish properly.)
6.
Layer the onion mixture atop the bread. Place the chicken, skin side up, over the onion mixture and bread. Rub it with 2 tablespoons of bacon fat and 4 tablespoons of Coffee Spice Rub. Pour the lemon juice over the chicken, then lay the remaining bacon slices across the top of the chicken.
7.
Place the entire dish in the oven and cook, uncovered. After 45 minutes or so, check that the bacon has crisped on top of the chicken. Once it has, pull it off the chicken and lay it directly onto the bread mixture so the chicken can brown. Change the oven function to broil, but continue at 400°F. The chicken should be done in 15 to 20 minutes: the skin should be nicely crisped and its juices should run clear when the bird is pricked with a fork.
8.
Remove the pan from the oven. Sprinkle the whole dish with 1 tablespoon Coffee Spice Rub and let stand for a few minutes. Remove the chicken to a cutting board and cut into quarters. Draw a sharp knife through the bacon, bread and onion mixture to break it up. Spoon some of the mixture onto each plate and place the chicken on top.
Provided by: Zingerman’s Guide to Better Bacon
Last updated:
Mar 27 2013
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