Janbin
Gaming Prodigy
2
MONTHS
2 2 MONTHS OF SERVICE
LEVEL 1
400 XP
Very moist and savory spatchcocked chicken from a good cook book.
Ingredients
1 (3 1/2-to-4-pound) chicken, patted dry
1 1/2 teaspoons coarse kosher salt, plus a large, firm pinch
4 scallions, white and green parts roughly chopped
1 cup roughly chopped tender fresh herbs, such as a combination of dill, basil, flat-leaf parsley, and cilantro
1/2 cup sliced almonds
1/4 cup extra-virgin olive oil, plus more for the roasting pan
2 tablespoons freshly squeezed lemon juice
1 garlic clove, chopped
1/2 teaspoons freshly ground black pepper
Lemon halves, for serving (optional)
Using large, strong kitchen shears and a confident hand, forcefully cut the backbone out of the chicken; first cut along one side of the backbone, then cut along the other side until it releases, then pull out. Gently spread the bird open, pressing down on the breast to flatten it. Massage the flesh with 1 1/2 teaspoons of salt.
Whirl the scallions, herbs, almonds, oil, lemon juice, garlic, and pepper together in the blender until quite smooth and luscious. Taste and season with a large pinch of salt. Smear the pesto all over the bird. Cover and refrigerate for at least 4 hours and preferably overnight.
Preheat the oven to 450°F. Spread the bird flat, breasts up, in an oiled roasting pan. Roast until golden and succulent, 40 to 50 minutes. Let rest for 10 minutes, then have your way with her, squeezing on lemon juice if she needs a tang.
Ingredients
1 (3 1/2-to-4-pound) chicken, patted dry
1 1/2 teaspoons coarse kosher salt, plus a large, firm pinch
4 scallions, white and green parts roughly chopped
1 cup roughly chopped tender fresh herbs, such as a combination of dill, basil, flat-leaf parsley, and cilantro
1/2 cup sliced almonds
1/4 cup extra-virgin olive oil, plus more for the roasting pan
2 tablespoons freshly squeezed lemon juice
1 garlic clove, chopped
1/2 teaspoons freshly ground black pepper
Lemon halves, for serving (optional)
Using large, strong kitchen shears and a confident hand, forcefully cut the backbone out of the chicken; first cut along one side of the backbone, then cut along the other side until it releases, then pull out. Gently spread the bird open, pressing down on the breast to flatten it. Massage the flesh with 1 1/2 teaspoons of salt.
Whirl the scallions, herbs, almonds, oil, lemon juice, garlic, and pepper together in the blender until quite smooth and luscious. Taste and season with a large pinch of salt. Smear the pesto all over the bird. Cover and refrigerate for at least 4 hours and preferably overnight.
Preheat the oven to 450°F. Spread the bird flat, breasts up, in an oiled roasting pan. Roast until golden and succulent, 40 to 50 minutes. Let rest for 10 minutes, then have your way with her, squeezing on lemon juice if she needs a tang.