Monday 1 December
Back in the early fall, we bought
a small (2 1/2 lb.) chicken from a farmer in Findlay Market. It was already frozen, so we just threw it in
our freezer and figured we'd have it later.
Today we pulled it out and
defrosted it under water. Holt found the
classic recipe for spatchcocking a small bird with lemon slices. He knows how Barbara loves the
lemon flavor.
Whole peeled shallots, sliced
carrots and turnips roasted around the bird, and it took a very short period of
time to be crisp-skinned and delicious.
It was a working bird, so was skinny and muscley in the breast, but it
doesn't matter when a nice slice of lemon juices it up.
No comments:
Post a Comment