TODAY on MHTV: Flat roasted (spatchcocked) chicken is one of my go-to recipes it cooks quickly but the meat stays moist and the skin gets crispy. This time I'm changing things up and putting an Asian spin on it with a citrus, soy sauce, garlic marinade. On the side, coconut rice is a sweet complement to the savory chicken plus a salad tossed with earthy beets, sweet carrots, and peppery watercress. More from the show.
Get the recipes from this episode:
Asian-Style Orange Flat Roasted Chicken
Beet, Carrot, and Watercress Salad
Get the recipes from the 11:30 a.m. ET show:
Watch ''Mad Hungry with Lucinda Scala Quinn'' Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.
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From: Mary Drake | 3/31/11 at 1:37 am
I'm a duffuss...what do I now do with the dirty cast iron skillet? Just wipe it out? If it is sticky, or has baked on stuff, what to do? Thanks!
From: Lucinda Scala Quinn | 3/31/11 at 9:45 am
MD: Hot water is fine to help you dissolve stubborn stickiness from the skillet just no soap. If it can be wiped and scrubbed with salt--great. Other wise briefly soak in hot water, scrub with a pot scraper or spatula and retuen to the heat to evaporate the water. Wipe out and re-oil. Good luck.
Best,
LSQ
From: Kathy | 3/24/13 at 7:15 pm
making flat roasted chicken from the cookbook and I was going to share the link and see the asian spin on it. Gonna do that!