Chicken and mash #ValentinesDay #Recipe INGREDIENTS * 1 whole chicken (4–5 lb), or 4 skin-on chicken breasts * Kosher salt * Freshly ground black pepper * Neutral oil * 2½–3 lb potatoes (Yukon Gold preferred) * 6 tbsp butter (for mash), plus 4–6 tbsp butter for basting * ¾–1 cup milk or cream, warmed For stock (optional, from bones): * Chicken carcass/bones (if breaking down whole chicken) * 1 carrot, chopped * 1 onion, quartered * 1 celery stalk, chopped * 1 celery stalk, chopped * Water, to cover For creamy mustard gravy: * 3 tbsp butter * 3 tbsp all-purpose flour * 2 cups chicken stock (homemade or store-bought) * ½ cup heavy cream * 1 tbsp Dijon mustard * 1 tbsp whole-grain mustard * Fresh herbs (thyme, parsley, or chives) RECIPE 1. Break down whole chicken; keep breasts skin-on. Season generously with salt and refrigerate uncovered at least 1 hour (or overnight). (Option: skip breakdown and use skin-on chicken breasts.) 2. If making stock: add chicken bones, carrot, onion, celery, and water to a pot. Simmer 45–90 minutes. Strain and reserve. (Option: use store-bought stock.) 3. Heat oven to 400°F / 205°C. Stab potatoes all over and bake directly on rack until fully tender, 60–75 minutes. 4. Peel hot potatoes and pass through a fine mesh sieve or ricer. Add butter, warm milk, salt, and pepper. Keep warm. 5. Heat oven-safe skillet over medium heat with oil. Place chicken skin-side down and cook until deeply golden and crisp. 6. Lower heat, add butter to pan, and continuously baste chicken with foaming butter until fragrant and glossy. 7. If breasts are thick, transfer skillet to oven and roast until just cooked through (internal temp ~160–165°F). 8. Remove chicken and rest. 9. In same pan, melt butter. Whisk in flour and cook 1–2 minutes until lightly golden. 10. Gradually whisk in chicken stock, then cream, Dijon, and grainy mustard. Simmer until thick and glossy. 11. Season gravy with salt, pepper, and fresh herbs. 12. Serve chicken over mash and spoon mustard gravy on top. - @owen.han