C
Capozzoli
Guest
Did some chicken the Argentinian way. First I reverse spachcocked the chicken up the breast. I like the better placement of the breast meat under the thighs and wings. After I cut it up the keel bone, I trim the fat from the but and tuck it up under the skin on the breast. You can make sort of a pocket by sticking your finger between the breast and the skin.
These were roasted over the fire with just salt then finished with a brushing of olive oli, chopped garlic, and cilantro.
These were roasted over the fire with just salt then finished with a brushing of olive oli, chopped garlic, and cilantro.