As noted often, BSK makes the best spatchcocked chicken. (The French call it ‘crapaudine’ because with the backbone removed and the chicken flattened, the bird has the shape of a frog). BSK marinates the chicken for hours in olive oil, garlic and lemon juice. Dusts it with Goya adobo spice and roasts it in the oven for 40 minutes. The result is a juicy chicken with crusty skin and plenty of juices to enliven each portion. Last night, BSK served the chicken with big sweet potatoes and gently sauteed zucchini spears and shallots. Splendid meal. However, there are more chicken delights ahead for HG/BSK and Toby, The Wonder Dog. Left over chicken breasts will go into BSK’s innovative pho and into HG’s luncheon congee. For the next week, hungry Toby will be eating a special healthy doggy dish: Shredded chicken breast with chopped sweet potato skin and a bit of zucchini. Bow wow, indeed!!!
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