The flat-roasted chicken aka "spatchcocked" is simply achieved by using kitchen shears to cut out the backbone. No brick or other gimmick is needed to get a great bird cooked in 40 minutes. Check the recipe and video here,
January 13, 2010
TUESDAY NIGHT SUPPERPosted by Lucinda Scala Quinn
and it is one of our fav recipes in Mad Hungry. Also, collard greens, cooked after sauteing a little bacon first. The difference with these collards is I only cook them until just tender about 13-15 minutes instead of the authentic southern style where they are long, long cooked.
Round out with rice, bread, pasta etc for good any night eats.
Post a comment
Comments are moderated, and will not appear on this weblog until the author has approved them.