From “The Complete Cooking for Two Cookbook” by America’s Test Kitchen
- 1/4 cup salt
- 4 teaspoons grated orange zest plus 1/3 cup juice
- 2 (12 ounce) bone-in split chicken breasts, trimmed and halved crosswise
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 1/2 teaspoon cornstarch
Process salt and 3 ¾ teaspoons orange zest together in food processor until zest is finely ground, about 10 seconds. Dissolve orange salt in 1 quart cold water in large container. Submerge chicken in brine, cover, and refrigerate for 30 minutes to 1 hour. Removed chicken from brine and pat dry with paper towels.
Wrap bottom of large saucepan with aluminum foil, then place 1 large can or 2 smaller cans inside. Heat oil in 10 inch nonstick skillet over medium-high heat until just smoking. Lay chicken skin side down in skillet and weigh down with prepared saucepan. Cook chicken until skin is well browned and crisp, 10 to 15 minutes.
Remove saucepan and flip chicken skin side up. Reduce heat to medium and continue to cook, without weight, until chicken registers 160 degrees, 50 to 10 minutes; transfer to plate. Pour off fat from skillet.
Meanwhile, whisk orange juice, sugar, cornstarch, and remaining ¼ teaspoon orange zest together in bowl. Add orange juice mixture to now-empty skillet and bring to simmer over medium heat. Return chicken, skin side up, and any accumulated juices to skillet and simmer until glaze is thick and glossy, 2 to 3 minutes. Turn chicken to coat evenly with glaze. Serve.
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