Ramp-Brined Roast Chicken with New Potato Galette and Wild Garlic Jus

Ingredients

• ▸1 whole chicken, 3.5–4 lbs, patted dry
• ▸2 bunches fresh ramps (about 20 ramps), roots trimmed
• ▸4 cups cold water
• ▸2 cups ice
• ▸3 tablespoons kosher salt
• ▸1 tablespoon granulated sugar
• ▸1 teaspoon black peppercorns, lightly crushed
• ▸2 dried bay leaves
• ▸1 teaspoon red pepper flakes
• ▸2 tablespoons unsalted butter, softened
• ▸1 tablespoon extra-virgin olive oil
• ▸1.5 lbs new potatoes (baby Yukon Gold or red), scrubbed and sliced 1/8-inch thin on a mandoline
• ▸3 tablespoons clarified butter or ghee, divided
• ▸1 teaspoon fresh thyme leaves
• ▸0.5 teaspoon fine sea salt, for galette
• ▸0.25 teaspoon white pepper
• ▸1 cup chicken stock, low-sodium
• ▸0.5 cup dry white wine
• ▸1 large handful wild garlic leaves (or ramp greens reserved from brine), roughly chopped
• ▸1 tablespoon cold unsalted butter, for jus finish
• ▸1 teaspoon apple cider vinegar
• ▸flaky sea salt, for finishing

Instructions

1. 1

   1. MAKE THE RAMP BRINE (24 hours ahead): Separate ramp bulbs from greens. Reserve greens for the jus. Combine water, kosher salt, sugar, peppercorns, bay leaves, and red pepper flakes in a saucepan over medium heat, stirring until salt and sugar dissolve, about 3 minutes. Remove from heat, add ramp bulbs, and let steep 15 minutes. Add ice to cool completely — brine must be cold before use.

2. 2

   2. BRINE THE CHICKEN: Place chicken in a zip-lock bag or snug container. Pour cooled brine and ramp bulbs over the bird, seal, and refrigerate for 12–24 hours. Do not exceed 24 hours or the salt will begin to break down the texture of the breast meat.

3. 3

   3. DRY AND REST THE CHICKEN: Remove chicken from brine, discard brine and spent ramp bulbs. Pat chicken thoroughly dry with paper towels — this is non-negotiable for crispy skin. Set on a wire rack over a sheet pan and air-dry uncovered in the refrigerator for at least 1 hour, or up to 8 hours. Remove from fridge 45 minutes before roasting.

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   4. PREHEAT AND PREP: Position oven rack in the lower-middle position. Preheat oven to 425°F (220°C). Rub the chicken all over with softened butter and olive oil, massaging it under the breast skin as well. Season lightly with flaky salt — the brine has already done heavy seasoning work inside.

5. 5

   5. ROAST THE CHICKEN: Place chicken breast-side up on a roasting rack set in a roasting pan or cast-iron skillet. Roast at 425°F for 20 minutes to begin skin crisping, then reduce heat to 375°F (190°C) and continue roasting 55–65 minutes, until a thermometer inserted in the thickest part of the thigh (not touching bone) reads 165°F. Baste once with pan drippings at the 45-minute mark.

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   6. REST THE CHICKEN: Transfer chicken to a cutting board and tent loosely with foil. Rest 15–20 minutes before carving. Do not skip this — resting allows juices redistributed by the brine's salt to fully settle.

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   7. MAKE THE POTATO GALETTE (can be started while chicken roasts): Preheat a 10-inch oven-safe skillet (cast iron preferred) over medium heat. Toss sliced potatoes with 2 tablespoons clarified butter, thyme, fine sea salt, and white pepper. Shingle potato slices in tight overlapping concentric circles in the skillet, starting from the outside in. Press down firmly with a spatula. Cook over medium heat 8 minutes until the bottom begins to turn golden. Drizzle remaining 1 tablespoon clarified butter over the top. Transfer skillet to the oven (alongside the chicken, or after it rests) and bake at 375°F for 30–35 minutes until potatoes are fully tender and the bottom is deeply golden and crisp.

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   8. FLIP THE GALETTE: Remove skillet from oven. Place a large flat plate or cutting board over the skillet and in one confident motion, invert the galette onto the plate so the crispy side faces up. Season with flaky sea salt.

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   9. MAKE THE WILD GARLIC JUS: Pour off excess fat from the roasting pan, leaving about 1 tablespoon of drippings and all the fond. Place pan over medium heat on the stovetop. Add white wine and scrape up all browned bits — this is where the ramp-brined chicken's allium depth lives. Add chicken stock and simmer until reduced by half, about 6 minutes. Remove from heat and add wild garlic leaves (or reserved ramp greens). Let steep 2 minutes — the residual heat will wilt and infuse them without killing the bright green color. Strain through a fine mesh sieve, pressing greens gently. Return jus to low heat, swirl in cold butter until glossy, and finish with apple cider vinegar. Taste and adjust salt.

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    10. CARVE AND SERVE: Carve the chicken into pieces. Slice the galette into wedges. Spoon wild garlic jus over and around the chicken. Serve immediately with extra jus on the side.

Variations

• ◆Spatchcock version: Butterfly the chicken before brining for a 45-minute roast with crispier skin across the whole surface. Without the cavity blocking airflow, the ramp brine also penetrates more efficiently.
• ◆Ramp-brined chicken thighs: Use 6 bone-in, skin-on thighs instead of a whole bird, cut the brine time to 6-8 hours, and roast at 425°F for 35-40 minutes. It's a reasonable weeknight version of this spring project.
• ◆Smoked paprika galette: Stir 1 teaspoon smoked paprika and a pinch of cayenne into the potato seasoning before shingling. The smoky heat plays well against the sharp green of the wild garlic jus.