David’s Place Blog

Butterflied a Bell and Evans 4 1/4 lb chicken, lots of Feather Dustings mixed in olive oil on the chicken and under the breast skin. Putting marinade under the skin keeps it from getting quite as crisp, but oh is the meat juicy!  Cooked off fire for near to an hour, turning from time to time. For a short while skin down but mostly skin up. Also cooked neck and back for stock.

Lots of board sauce to go with it. Board sauce had parsley, shallots and diced serranos.

Made a salad that is a take off on the Kale Caesar I have been making. With escarole, radicchio, and arugula. Grated one hard boiled egg, some ricotta salata cheese, and used the leftover dressing for this salad from January. Very good!