Cut the backbone out of a chicken and lay it flat. Looks a bit like a frog and that’s why the French call it “poulet a la crapaudine.” It’s the best way to roast, pan broil or barbecue a chicken. Crisp skin. Juicy meat. Big flavor. On March 15, 2011, HG wrote a post: “Spatchcocked chicken. Funny name. Great taste.” Look it up in the hungrygerald.com archive and you’ll have a good recipe. Also, check March 16, 2011 post for a comforting use of chicken leftovers. A few nights ago, BSK did BSK’s usual spatchcock wonders with a chicken. Big chicken so there was plenty of dark meat, chicken thighs, drumsticks and wings for HG/BSK to share. Neither like breast very much. So, the next night BSK cooked a pot of dashi broth. Added lemon juice, sliced onions, chopped scallions, shavings of carrot, spinach, lemon zest. HG added Chinese rice stick noodles. Loads of shredded chicken breast went into the pot. HG topped steaming bowls with sesame oil and hot sauce. Bliss.
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