Hearth Roasted Chicken

Ingredients

• 2 tablespoons chipotles in Adobo paste
• ½ cup unsalted butter, room temperature, plus 2 tablespoons for gravy
• 3 tablespoons maple syrup
• 2 tablespoons garlic confit
• ¼ cup Hearth BBQ Rub
• 1 3-4 pound free-range chicken
• 2 onions, peeled and sliced into ½’ rounds
• 1 pound fingerling potatoes, cut in halve lengthwise
• 2 tablespoons all purpose flour
• 1 cup chicken stock

For the Garlic Confit:

• 1 cups peeled garlic cloves
• 1/2 cup canola oil
• ½ olive oil
• ½ teaspoon Kosher salt

For the Hearth BBQ Spice Rub:

• 1 tablespoon fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cumin Seeds
• 1 teaspoon black peppercorns
• ½ cup brown sugar
• 1/3 cup sea salt
• 2 tablespoons smoked paprika
• 1 tablespoon of garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon cayenne

Directions

1. Preheat over to 350*F.
2. Puree chipotle, ½ cup butter, maple syrup, roasted garlic paste and house rub in a food processor to make a paste. Use your hand to loosen the chicken skin away from the breast, about half of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken. Scatter the onion and potatoes over the base of roasting pan. Sit the chicken on top, breast-side up, season with salt and pepper. Roast for about 1½ hours basting with the juices occasionally. When the chicken has reached an internal temperature of 160*F , remove from the oven and leave in the pan for 5-10 minutes to rest. Lift the chicken up, letting any juices rum into the pan and transfer the onion, potatoes and chicken to a serving platter.
3. To make gravy, place the pan and 2 tablespoons butter directly on low heat. Melt butter and stir in flour until light brown. Gradually pour in the stock and cook for a few minutes until sauce thickens slightly. Strain the gravy into a jug and serve with the chicken.

For the Garlic Confit:

1. Preheat the oven to 300°F.
2. Place garlic cloves in a heavy-bottomed, oven-proof pot. Pour the canola and olive oils over to cover. Cover, transfer to the oven and bake until the garlic cloves are pale gold and tender about 50 minutes. Cool to room temperature
3. Using a slotted spoon, transfer the garlic cloves only to the bowl of a food processor and process until smooth. Alternatively, mash the cloves with the side of a knife. Store in a sealed jar and refrigerate for up to 1 month or freeze for several months.

For the Hearth BBQ Spice Rub:

1. Heat a large heavy skillet over medium heat. When the skillet is hot, add the fennel, coriander, cumin and peppercorns, and toast. Shaking the pan until the spices release an aroma, about 2-3 minutes.
2. Remove the spiced from the hot skillet and let cool. Transfer the toasted spices to a spice grinder and grind to a rough powder.
3. Then place the spice powder in to a bowl, add the brown sugar, salt, paprika, garlic powder, oregano and cayenne.
4. Stir well.