Lunchbreak: The Bristol chef Chris Pandel makes chicken

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Chef Chris Pandel

The Bristol
2152 N. Damen

The Bristol Chicken

1 3 pound chicken, split in half and removed from the bone
1 cup dill spatzle
1 stalk celery, cut on bias
2 radishes, shaved thin
10 leaves of parsley
10 leaves of tarragon
10 celery leaves
1/2 granny smith apple, julienne
fresh horseradish
lemon juice
olive oil
1/2 pound whole butter
1 Tbs minced chives
1 cup chicken jus
1/2 cup vegetable oil
4 garlic cloves, skin on and smashed
4 thyme sprig

Preheat oven to 400. Heat two saute pans over high heat. Split the vegetable oil between the two. Season the half chickens with kosher salt and place skin down in the pans. Cook over medium-high heat for eight minutes on the skin side then place the chickens in the oven. Roast the chickens in the oven for 12-15 minutes. Remove the chickens from the oven and discard fat from the pan. Add whole butter to the pans along with garlic and thyme. Baste with the melted butter for two minutes. Flip the chickens over and place on a resting rack for 10 minutes. In one of the pans add the dill spatzle and begin to toast. Once the spatzle is golden brown add the chicken jus and chives and season with kosher salt and lemon juice. Toss the horseradish, celery, apple, herbs, and radish together with lemon juice, olive oil, and kosher salt. Place the spatzle and jus between two plates.  Slice the chicken as needed and place atop the spatzle Garnish with the crunchy salad.

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