The crackling skin of this chicken dish features Cajun / Creole goodness.
Not exact matches
In theory,
chicken under a brick is a brilliant idea: Put a whole spatchcocked bird flat on the grill, weigh the whole thing down with a couple
of foil - wrapped bricks for speedy cooking and maximum surface area for crisping, then grill until the
skin is
crackling and the meat is juicy.
Chef Jeremy Fox made his name with super-seasonal vegetables at Ubuntu in Napa, but at this Santa Monica wine bar, he's making an even bigger name for himself by joining them with the lesser - loved parts
of animals: melty raclette toast with
chicken -
skin cracklings and onion jam dunked in
chicken consommé.