Diner Pulled Chicken with Biscuits & Gravy

PREPARE THE CHICKEN

• Heat the oven to 350˚F (OR rotisserie) in preparation for cooking chicken.
• Place the whole chicken (spatchcocked or 9-cut) onto a parchment-lined baking tray, skin-side up, OR skewer the whole chicken for cooking on a rotisserie.
• Season the chicken with kosher sea salt and freshly cracked black pepper.
• Roast the chicken using your desired cooking method until the chicken skin is golden-brown and the meat just reaches an internal temperature of 160˚F.
• Cool at room temperature for 1 hour.
• Pull the roasted chicken meat from the carcass.
• Portion the pulled chicken into 6 oz. serving sizes.

TO PREPARE À LA CARTE:

• Heat 1 tsp. of canola oil in a pan over medium heat.
• Add 6 oz. of the pulled roasted chicken, a 4 oz. portion of the sautéed carrots and celery, and 1 oz. of sweet peas and cook until hot throughout.
• Plate the hot pulled roasted chicken piled high in a coupe style entrée plate/bowl.
• Ladle 3 oz. of chicken gravy over the warm chicken.
• Add 2 each freshly baked buttermilk biscuits, shingled to the side of the pulled roasted chicken and vegetables.