This is a favourite simple dinner. I get French free range poussin (they are really well priced here) and simply cut them down the centre. I sprinkle the skin liberally with salt and then leave them UNCOVERED in the fridge for a day or two. The skin goes completely dry.
I then drizzle them with a little bit of olive oil and bung them in a hot oven for about 20 - 25 minutes. They are impossible to overcook (pretty much) done this way, all the moisture stays in and that skin is as crisp and delicious as chicken skin can be.
Served on a flat piece of Egyptian bread simply with roasted tomatoes and herbs it's an absolute winner of a dish. Chewy and crunchy and sweet and chicken. Yummy. Oh and no that's not too much salt for this...it sits on the top due to the dried skin so seems like more than it is. Chicken needs to be well seasoned in my opinion.
No comments:
Post a Comment