Spatchcocked Crispy Happy Chicken With Rich Orange Sauce

Ingredients

• 0.3 cup brown sugar packed
• 1 tablespoon butter 
• 3 lb chicken dry (Butterflied See note above, discard any lumps of fat,wash and towel , loosen the skin from the fl)
• 2 teaspoons chili powder 
• 1 tablespoon cornstarch 
• 2 teaspoons cumin 
• 1 teaspoon fennel seeds 
• 0.5 teaspoon garlic minced
• 6  garlic clove minced
• 0.5 teaspoon ginger minced
• 1 tablespoon grand marnier cold
• 1  orange juice 
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 1 tablespoon olive oil 
• 4 servings cranberry-orange relish 
• 20  pepper fresh
• 0.3 cup rice vinegar 
• 2.5 tablespoons soya sauce 
• 1 teaspoon thyme leaves dried
• 1 cup water 
• 0.3 cup onion diced white

Equipment

• frying pan
• oven
• whisk
• kitchen thermometer
• aluminum foil
• tongs
• cutting board
• gravy boat

Directions

1. Chicken:.
2. Mix salt, pepper, garlic, chili powder, thyme, fennel and cumin.Rub chicken under skin and all over the chicken with all of the spice mixture; cover and marinade in refrigerator for 4-24 hours.Preheat oven to 450 degrees.
3. Heat heavy large cast iron pan over medium high heat, add oil, placing chicken skin side down immediately place a very heavy pan or foil covered bricks on chicken and cook (without moving the chicken) until the skin is a golden brown (check with a tongs) till very crisp about 15 minutes.Orange Sauce:.Meanwhile melt butter in a medium hot pan; add and saute onions for 3 minutes add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, rice vinegar, and soy sauce; bring to a boil simmer for 5 minutes.
4. Mix together cornstarch and 2 tablespoons cold water or Grand Mariner making a slurry; add the slurry to the sauce whisking all the time to keep the sauce smooth; reduce heat to medium low; and simmer, about 5 minutes.
5. Remove the bricks and turn chicken skin side up and finish roasting for 20-25 minutes. Until a thermometer inserted in the thigh registers 160-165 degrees when juices run completely clear, and the skin should be a gorgeous golden-brown, and exceedingly crispy.
6. Remove chicken and let rest on a cutting board.De fat the pan drippings.
7. Add the Orange Sauce to the pan juices. Strain the sauce.
8. Pour sauce into a gravy boat drizzle some on a platter and place the chicken on the sauce with crispy crust up.Serving immediately with additional sauce and Longevity noodles or rice.