Recipe Courtesy: Chef Chris Franz, Atwater in the Park
Serves 4
4 bone-in, skin-on chicken breasts
1gallon cold water
1/2 cup kosher salt (reduce to 1/4 cup if using regular table salt.)
2/3 cup light brown sugar
2 whole cinnamon sticks
1 whole nutmeg
2 tablespoons red peppercorns
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
2 tablespoons brown mustard seeds
2 tablespoons coriander seeds
2 tablespoons fennel seeds
2 tablespoons red chile flakes
2 tablespoons allspice berries
2 tablespoons whole cloves
2-4 dried bay leaves, crumbled
1/4 cup olive oil
 1/2 head green cabbage (shredded or thinly sliced)
 1 medium carrot (shredded)
 1 small red onion (thinly sliced)
 1/4 cup beer (Like Atwater Dirty Blonde)
 3 tablespoons apple cider vinegar
 1 tablespoon honey
 1 tablespoon whole grain mustard
 2 teaspoons caraway seeds
 1/4 cup extra-virgin olive oil
 kosher salt and freshly ground black pepper (to taste)
Combine water, salt & sugar and stir until dissolved. Ensure chicken is fully
submerged in solution, cover & refrigerate for 2-4 hours. Remove chicken
from brine and pat very dry.
Using tongs, burn the cinnamon sticks over an open flame for 5 to 10
seconds. Then, in a spice grinder (coffee grinder), coarsely grind the
torched cinnamon sticks with the nutmeg.
Add the remaining ingredients and continue to grind the spices until
coarsely ground. Use immediately or store the rub in an airtight container at
room temperature for up to 1 year.
Rub with the very dry chicken down with olive oil and then with the dry rub,
coating it well both under & over the skin. Roast on a rack on a sheet tray at
After about 15 minutes, check the temperature of the chicken. It is done
when an instant read thermometer reads about 155. Remove from oven,
loosely cover with foil and let rest.
Meanwhile, in a large bowl, combine green cabbage, carrot and red onion.
In a small bowl, add the beer, apple cider vinegar, honey, whole grain
mustard, caraway seeds and extra-virgin olive oil and whisk to combine.
Pour over the slaw, reserving some of the dressing for plating, and toss to
To plate, place about ½ cup slaw in center of plate and top with a piece of
chicken. Drizzle with extra slaw dressing & parsley if desired. Serve
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