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B80fac30 1f6c 465d a061 fc88143c10ef  2016 04 12 12 21 52
Elissa Altman
Elissa Altman

Spatchcock your bird, stuff skin with sprigs of tarragon and thick rounds of garlic, rub with mortar & pestled fennel seed, lemon zest, chile flakes and liberal salt, drizzle with olive oil, roast skin-side down on hot grill, pressed with the heaviest cast iron pan you've got. Flip once, and grill until skin is crisp and the bird is cooked through. Rest for 15 minutes, serve with lemon wedges. Doesn't suck.