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Aabcb4ef 04b4 4459 a3ab 90c2c5d6b9e9  2016 03 27 19 37 28
Adam Roberts
Adam Roberts

Here's how I spatchcock: take out the backbone, flatten, season with salt, them toast coriander seeds, fennel seeds, cumin seeds, and black peppercorns in a small skillet and grind by hand in a mortar with a pestle. Rain all over the chicken and roast in a 425 oven until done (165 on a thermometer between leg and thigh). Serve on couscous with lots of salsa verde.

SapporoBrian
SapporoBrian
Lovely Chicken! Wish we could smell it on this side of the iPad!