The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
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6 Comments
Cody A.
January 12, 2016
Nutmeg will add an earthy taste to the dish, not a sweet one, and won't stand out too much as its own flavour. It will help to bring balance to the many strong flavours here (Dijon, garlic, tarragon) and you may feel that there is something undefinable "missing" if you omit it.
You may have actually put nutmeg on chicken or turkey in the past, as it's generally an ingredient in commercial poultry seasoning (along with coriander and sage).
You may have actually put nutmeg on chicken or turkey in the past, as it's generally an ingredient in commercial poultry seasoning (along with coriander and sage).
Ann
January 10, 2016
To add to Matt' question below....I'm not a nutmeg fan, particularly in savory dishes. Does this somehow enhance the marinade and simply blend in with the other flavored, or is the nutmeg actually tasted in the cooked dish? Wondering if I should omit it........?????
Matt
January 7, 2016
Thanks for the recipe! Just curious, does the chicken taste sweet at all? I'm wondering how much of an impact the nutmeg has.
ChefJune
January 7, 2016
How does one butterfly a chicken? Or did you mean spatchcocked?
Leslie S.
January 7, 2016
They're interchangeable terms—so yes, butterflied, or if you prefer spatchcocked! The recipe provides a more in-depth explanation than is provided in this piece, but here's a helpful link as well: https://food52.com/blog/10971-how-to-spatchcock-a-chicken-step-by-step
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