How to Butterfly a Chicken
I once was a virgin…
…At making butterflied chicken.
I have graciously eaten this dish many times before but never made a whole chicken myself. Yes, I’m usually the dubbed Spicer, happily sprinkling salt, pepper, and other aromatic flavors about it’s exterior, but never have I been the one to unwrap, de-innard , dress, and well, prepare the nasty thing.
It’s not that I’m against the preparation, I just have never been given the opportunity to turn this bird into a downright deliciously moist morsel of a dinner item. Until last night.
This story continues with me womaning up, slapping on a pair of rubber gloves (protection people!), and getting down and dirty.
Gently at first…
Then dig right in.
Oh, and cut the thing in half- oh my!
Spice, rattle, and roll into the oven.
And let’s not forget my favorite thing of all: Kabocha (and veggies).
Because every main dish needs a friend. And kabocha just happens to be my other lover.
A little creamy tofu sauce? Best. Recipe. Ever. Just subbed most of the nuts for tofu. Delish!
And the three-some begins…
Ugly but tasty. Oh, and cooked to perfection! 😉
A little chicken fat (from the roasting pan) for those who wanted a little extra flavor-lovin’
And can you believe, all the plated pictures turned out incredibly blurry. But that’s ok, it still tasted good.
And no, I wasn’t copying Ms. Sophia. It’s just that great minds think alike, you know?
The butterflied virgin no more.