Flattened chicken in old fashioned herbs recipe

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Flattened chicken in old fashioned herbs recipe

 

Stevie Parle's flattened chicken in old fashioned herbs, a light, fragrant summer dish.

 

 

Stevie Parle's flattened chicken in old-fashioned herbs Photo: ANDREW CROWLEY

 

By Stevie Parle

1:08PM BST 19 Jun 2012

 

 

In Milan you can still buy herbs such as hyssop which we no longer grow commercially. Your chicken should ideally be free range, and if your butcher has any old slow-growing breeds, they are worth the extra few pounds. If you don’t have a big frying pan that can go in the oven, first grill the chicken skin until it’s crispy and brown, then add the herbs and butter.

Serves 4-6

Ingredients

1 large chicken

Salt and pepper

1 tbsp olive oil

A big handful of herbs (bay, sage, rosemary, myrtle, hyssop etc)

100g/3.5oz butter

1 lemon

• If you haven’t asked your butcher to take the chicken off the bone, you can easily do it yourself. You’ll need a short sharp knife. Put the chicken onto the board breast side down. Push on the bit where the leg connects to the body and pull the legs towards you a bit to pop the joints out of the sockets. Cut a line down one side of the backbone and take the flesh off, following the line of the carcase until legs and wings are removed.

• Carry on following the bone around, removing the first breast, then turn the chicken over and carefully cut over the top of the breast bone, then continue to follow the bone around the other half of the chicken.

• Keep the carcase to make a lovely stock and lay the chicken skin side down on a board. Cut the leg bones out of the flesh but leave the wings intact.

• Preheat the oven to 220C/425F/Gas 7. Heat a large frying pan that you can put in the oven, and season the chicken well with salt and pepper. Add the olive oil to the pan and fry the chicken over Read More

http://www.telegraph.co.uk/foodanddrink/recipes/9339771/Flattened-chicken-in-oldfashioned-herbs-recipe.html