Thursday, March 29, 2012
its seared first for a crisp crust- then oven roasted, the weight of the brick helps it cook evenly & it turns out moist.
Split the whole chicken so it lays flat & prepare with your favorite marinade. One I did was cuban with a little rum, brown sugar, o.j. celantro and the other was olive oil, bell pepper, lemon. Have fun creating new marinades
the following day I made a pasta salad with the left over chicken-olives, marinaded artichokes, tomato, blue cheese, chopped peppercini, onion, pesto, cubed mozzerella with a drizzle of balsamic dressing & fresh basil