I have a question about the recipe "Spatchcocked and Braise-Roasted Chicken" from Amanda Hesser. My bird is a bit bigger than the one in this recipe (nearly 6 pounds). How much would you increase the cooking time for each additional pound?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
Hi Nicole, I'd give it another 10 to 20 minutes.
To clarify, I mean another 10 to 20 minutes total, not per pound.
Plus, a recipe for bacon-pear quesadillas.
Orchard-Hopping for Late-Summer Pears
Grain-Free Lemon Poppyseed Muffins
My Favorite Garbage Can
All the Things I Eat Before Bed
The San Antonio Cocktail