I think everyone is over here…
But i might stick my blow-by-blow pictures on this thread.
Here are a few…
I prefer dark meat, but husband prefers white meat, so here’s a spatchcocked 3 day dry brined (salt, rosemary, lemon zest) breast.
He likes all the fat cut off (!!!), so I roasted it with the bones)
Cracklings for the cook!
And added bones and drippings to the stock I made with roasted wings last week.
For peas and rice
Collards
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