Orlando’s foodie scene has blossomed in recent years, resulting in a bounty of local restaurants that pride themselves on fresh ingredients and recipes dreamed up by chefs every bit as skilled as those you might see on TV. One of those standouts is Baldwin Park’s Osprey Tavern. This month, Executive Chef Joseph Burnett and Pastry Chef Kristy Carlucci reveal the secrets behind two of the Tavern’s most popular menu items.

Executive Chef Joseph Burnett’s
Whole Roasted Organic Chicken
Serves Four

Ingredients

Chicken:
1 whole chicken
2 tbsp. clarified butter
1/2 stick butter
Thyme to taste
Sage to taste
Herbs
Sel gris

Brine:
1 gallon water
3/4 cup kosher salt
2/3 cup sugar
1/2 cup sherry
Vinegar
1 tsp. allspice
1 tsp. fennel

Preparation

1. Heat all brine ingredients to dissolve sugar and salt, then chill. On this step, you can heat all ingredients with half the water and then add 4 pounds of ice to chill the brine faster.
2. Truss the bird and submerge in the brine for 6 hours.
3. Vacuum pack the chicken with thyme, sage and clarified butter.
4. Sous vide chicken at 145 degrees for 5 hours.
5. Preheat oven to 475 degrees.
6. Heat a Dutch oven on the stovetop with 1/2 stick butter.
7. When the butter is bubbling, place the chicken breast-side down, lower the heat, and allow to sit about 5 minutes. Flip the chicken and repeat the process.
8. Finish the chicken in the oven until it reaches an internal temperature of 165 degrees.
9. Garnish with herbs and sel gris.
10. Serve with your favorite vegetable side dish and biscuits.

Pastry Chef Kristy Carlucci’s
Buttermilk Biscuits
Yields 30 1-1/2” rounds

Ingredients

6 cups all-purpose flour
3/4 tsp. baking soda
3 tbsp. baking powder
1 tsp. sugar
1 tbsp. salt
9 oz. butter (frozen)
3 cups buttermilk
3 cups bacon, chopped
3 cups spring onion, chopped

Preparation

1. Grate butter on largest hole on cheese grater. Keep refrigerated while scaling other ingredients.
2. Combine all dry ingredients together in a medium-size mixing bowl. Add grated butter and toss until butter is completely dispersed and there are no large chunks.
3. Add buttermilk and mix by hand until completely combined. Turn out onto floured surface and make one homogenous mass. Flatten to approximately 1/2” thick and fold dough. Repeat twice for a total of three folds.
4. Roll out dough to 1/2” thick and cut using desired cutter. Place on parchment-lined sheet pan and freeze.
5. When frozen, brush tops with heavy cream. Bake in oven at 375 degrees, high fan, for about 15-18 minutes.
6 cups all-purpose flour
3/4 tsp. baking soda
3 tbsp. baking powder
1 tsp. sugar
1 tbsp. salt
9 oz. butter (frozen)
3 cups buttermilk
3 cups bacon, chopped
3 cups spring onion, chopped

Founded by Seito Sushi owners Jason and Sue Chin, The Osprey Tavern offers creative takes on American classics that reflect a love of ingredients showcased at their simplest and most exuberant. For reservations, call (407) 960-7700, or visit them online at OspreyTavern.com.

Orlando’s foodie scene has blossomed in recent years, resulting in a bounty of local restaurants that pride themselves on fresh ingredients and recipes dreamed up by chefs every bit as skilled as those you might see on TV. One of those standouts is Baldwin Park’s Osprey Tavern. This month, Executive Chef Joseph Burnett and Pastry Chef Kristy Carlucci reveal the secrets behind two of the Tavern’s most popular menu items.

Executive Chef Joseph Burnett’s
Whole Roasted Organic Chicken
Serves Four

Ingredients

Chicken:
1 whole chicken
2 tbsp. clarified butter
1/2 stick butter
Thyme to taste
Sage to taste
Herbs
Sel gris

Brine:
1 gallon water
3/4 cup kosher salt
2/3 cup sugar
1/2 cup sherry
Vinegar
1 tsp. allspice
1 tsp. fennel

Pastry Chef Kristy Carlucci’s
Buttermilk Biscuits
Yields 30 1-1/2” rounds

Ingredients

6 cups all-purpose flour
3/4 tsp. baking soda
3 tbsp. baking powder
1 tsp. sugar
1 tbsp. salt
9 oz. butter (frozen)
3 cups buttermilk
3 cups bacon, chopped
3 cups spring onion, chopped

Preparation

1. Grate butter on largest hole on cheese grater. Keep refrigerated while scaling other ingredients.
2. Combine all dry ingredients together in a medium-size mixing bowl. Add grated butter and toss until butter is completely dispersed and there are no large chunks.
3. Add buttermilk and mix by hand until completely combined. Turn out onto floured surface and make one homogenous mass. Flatten to approximately 1/2” thick and fold dough. Repeat twice for a total of three folds.
4. Roll out dough to 1/2” thick and cut using desired cutter. Place on parchment-lined sheet pan and freeze.
5. When frozen, brush tops with heavy cream. Bake in oven at 375 degrees, high fan, for about 15-18 minutes.
6 cups all-purpose flour
3/4 tsp. baking soda
3 tbsp. baking powder
1 tsp. sugar
1 tbsp. salt
9 oz. butter (frozen)
3 cups buttermilk
3 cups bacon, chopped
3 cups spring onion, chopped

Preparation

1. Heat all brine ingredients to dissolve sugar and salt, then chill. On this step, you can heat all ingredients with half the water and then add 4 pounds of ice to chill the brine faster.
2. Truss the bird and submerge in the brine for 6 hours.
3. Vacuum pack the chicken with thyme, sage and clarified butter.
4. Sous vide chicken at 145 degrees for 5 hours.
5. Preheat oven to 475 degrees.
6. Heat a Dutch oven on the stovetop with 1/2 stick butter.
7. When the butter is bubbling, place the chicken breast-side down, lower the heat, and allow to sit about 5 minutes. Flip the chicken and repeat the process.
8. Finish the chicken in the oven until it reaches an internal temperature of 165 degrees.
9. Garnish with herbs and sel gris.
10. Serve with your favorite vegetable side dish and biscuits.

Founded by Seito Sushi owners Jason and Sue Chin, The Osprey Tavern offers creative takes on American classics that reflect a love of ingredients showcased at their simplest and most exuberant. For reservations, call (407) 960-7700, or visit them online at OspreyTavern.com.