Thanks to Steve Raichlen with his Grilling cookbooks I learned to spatchcock a chicken.
Cutting it open along the backbone, and spreading it out in a baking pan. Guaranteed to give you maximum skin browning, while keeping the fragile white meat of the chicken moist.
We have a few more whole chickens from our organic CSA source, Lancaster Farm Fresh.
We picked up our CSA in Columbia, near the Robinson Nature Center. I got a chicken share last fall. These Freedom Ranger free range chickens have an incredibly rich taste. Well worth the time to roast these chickens.
They will show up in a few meals this week. Roasted chicken. Chicken noodle soup. Stock that will be brought out for some risotto.
I love making this rich, thick deeply flavored stock from the bones, gizzard, heart and lots of excess chicken skin.
What’s not to like? Chicken is such a versatile ingredient.
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