Snap.
Connor awarded me with the family trophy this week so I'm feeling confident, inspired, or maybe I just have ALOT of time on my hands and I tend to play in the kitchen when that happens.
But back to the bird -- I've done this before, but I called it butterflying. Something about the term "spatchcock" makes it new and exciting!
It's lovely. Especially the spine! I think I'll freeze it until I get a few other chicken pieces and make a fabulous stock.
For the bird, I stuffed it with ricotta, herbs, lemon zest, salt and pepper.
It's roasting to perfection right NOW!
OMG -- isn't that the most beautiful, crunchtastic skin ever?!?!
I plan to serve it with fingerlings roasted in duck fat.
I need to go hug myself.
2 comments:
I have never heard of or seen this. That looks super yummy. Goose fat is great; is duck fat similar?
I've never had goose fat, but I'm wondering if it's more fatty and delectable?!
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