Ingredients

• 2 tablespoons berbere (such as Kalustyan’s or Spicewalla)

• 2 tablespoons finely chopped shallot (from 1 large shallot) 

• 1 tablespoon finely chopped garlic

• 1 tablespoon kosher salt

• 1 tablespoon vegetable oil

• 1 teaspoon fresh ginger, grated and peeled

• 1 teaspoon light brown sugar

• 1 (4-pound) whole chicken, giblets removed

• 1 serving (5 fluid ounces) Pinot Noir

• 1/4 cup shallot, finely chopped (from 1 large shallot)

• 2 teaspoons garlic, finely chopped

• 2 cups unsalted chicken stock

• 1/4 cup unsalted butter, cut into pats

• 2 teaspoons chopped fresh thyme

• 1 teaspoon fresh lemon juice

• 1/4 teaspoon kosher salt, plus more to taste

• Lettuce, for serving