HUNGRY GERALD

BSK is an expert at cutting the backbone out of a chicken. The result is a “spatchcocked” chicken–colorful name for a relatively simple bit of knifework.  A spatchcocked chicken lies flat in a pan and can be cooked in the oven or in a cast iron pan. It results in much crispy skin and juicy legs, thighs, wings, etc.  BSK cooked the bird two nights ago and then carved the bird and swirled the pungent juices over the slices.    Softly fried potatoes and garlicky spinach accompaniêd. A California Merlot tasted just right to drink with this lovely dish. Much of the breast was left over so resourceful BSK made a Vietnamese Pho the next night. BSK used some Pho broth from the pantry and boosted it with a spice and herb mixture.  Onions, celery, bok choy, spinach, garlic went into the pot with an abundance of rice noodles (they were cooked separately). HG topped HG’s steaming bowl with splashes of sesame oil and sriracha. Perfect cold weather food.