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The flat-roasted chicken aka “spatchcocked” is simply achieved by using kitchen shears to cut out the backbone. No brick or other gimmick is needed to get a great bird cooked in 40 minutes. Check the recipe and video here,

and it is one of our fav recipes in Mad Hungry. Also, collard greens, cooked after sauteing a little bacon first. The difference with these collards is I only cook them until just tender about 13-15 minutes instead of the authentic southern style where they are long, long cooked.

Round out with rice, bread, pasta etc for good any night eats.

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