Recipes and food adventures with Adam Roberts
Category
spatchcocking
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Spicy Spatchcocked Chicken with Cous Cous Salad & Salsa Verde
Remember yesterday when I posted about making salsa verde with a mortar and pestle? And remember this morning how I linked to a Huffington Post piece I wrote about roasting a chicken? Now it all comes together in this post, a post that begins with a confession: last week, I made a meal on Monday…
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Spatchcocked Chicken
Have you spatchcocked your chicken lately? For a long time, I’ve roasted my chickens the traditional way–sometimes trussing, sometimes not; sometimes stuffing with Meyer lemons, sometimes sprinkling with fennel seeds & cayenne pepper–but almost always keeping it whole. Then I read J. Kenji Lopez-Alt’s article on Serious Eats: “How (Not) To Roast a Chicken.” In…
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