There's nary I bird I won't spatch these days.
Looks absolutely delicious
There's nary I bird I won't spatch these days.
Looks absolutely delicious
It really does make cooking evenly sooooo much easier.
My other bird tip, which some think is madness, is to put an herbed mayonnaise under the skin. It does a lot of the same things as butter, but adds a wonderful herb and seasoning component along with a touch of acid for great balance and is non-dairy (important for me). I find making a mayo for this purpose easier than making a compound butter as well.
Ooooo, I did this one with butter under the skin, but the herby mayo sounds amazing! I’ll have to give it a try next time
Just call it an herb aioli, everyone will think you're fancy instead of crazy.
Did you roast it in the cast iron? Wonder if that would add any extra challenges.
I did! I’ve seasoned it fairly well, so I can just make a pan sauce or wipe it out with some paper towels and it’s good to go. The cast iron seems to do well with the heat distribution and it comes out perfect every time.
the best way to roast chicken! looks like a picture from a cookbook great job
Thank you😁
You may or may not have a recipe, but do you have a good starting point for something like this? I enjoy making the Alton Brown One Pot Chicken but it's a different beast than this. Would like to try sometime.
I don’t use a specific recipe, but I will absolutely sign off on anything from Alton Brown 🙂
The chicken I used was free range from my local butcher, so it was a bit smaller than the ones you might see in the supermarket and took a little less time to cook than they would have. Below is how I normally cook it, and it works with or without veggies underneath (I sometimes do carrots, potatoes, parsnips, etc around the bird that soak up the juices and chicken flavors, but I didn’t do that this time):
Hope you can get some time to play around with it and figure out what works best for you😁
Amazing, thanks!
This looks gorgeous! Makes me want to get out of bed and go cook, but I should be sleeping xD
I do a similar dish in cast iron a lot. I like to put a layer of root veg below the chicken. The fat and juice from the chicken give the them a great flavor.
Eww dead corpse
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