Crispy Cornfed Chicken with Lemon and Veggies
Ingredients
- Cornfed chicken with skin
- Oil
- Salt
- Lemon
- Cracked pepper
- Assorted vegetables
- Assorted grains
- Chutneys
- Herbs
Preparation
Pound the chicken a little.
Season with oil and salt.
Cook on a screaming hot griddle skin side down first and let the skin get crispy.
Flip when the edges are cooked and the middle is still pink.
Reduce the heat slightly and continue cooking without disturbing.
Finish with a squeeze of lemon and cracked pepper.
Serve with a selection of favorite veggies, grains, chutneys, and herbs.
Create a simple dressing to accompany the dish.
Enjoy with red wine for a complete experience.