Cornfed Chicken W/ the Skin


  • Cornfed chicken w/ the skin - Pound it a little. Oil. Salt. Bosh it in a screaming hot griddle skin down first. Forget about it. Let that skin get more crispy than a English winter morning. Flip it when the edges become cooked & just the middle is pink. Turn heat down a fraction. Forget about it. Don't play with it. Finish with a good squeeze of lemon & cracked pepper
  • Then back that chicken up w/ a selection of your favourite veggies, grains, chutneys & herbs. Create a really simple dressing. Wash that deliciousness down w/ red wine. Feet up. Banging

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