Recipes from Today’s Show: Twist on Flat Roasted Chicken
TODAY on MHTV: Flat roasted (spatchcocked) chicken is one of my go-to recipes it cooks quickly but the meat stays moist and the skin gets crispy. This time I’m changing things up and putting an Asian spin on it with a citrus, soy sauce, garlic marinade. On the side, coconut rice is a sweet complement to the savory chicken plus a salad tossed with earthy beets, sweet carrots, and peppery watercress. More from the show.
Get the recipes from this episode:
Asian-Style Orange Flat Roasted Chicken
Beet, Carrot, and Watercress Salad
Get the recipes from the 11:30 a.m. ET show:
Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.
I’m a duffuss…what do I now do with the dirty cast iron skillet? Just wipe it out? If it is sticky, or has baked on stuff, what to do? Thanks!
MD: Hot water is fine to help you dissolve stubborn stickiness from the skillet just no soap. If it can be wiped and scrubbed with salt–great. Other wise briefly soak in hot water, scrub with a pot scraper or spatula and retuen to the heat to evaporate the water. Wipe out and re-oil. Good luck.
Best,
LSQ
making flat roasted chicken from the cookbook and I was going to share the link and see the asian spin on it. Gonna do that!