Best Cut of Chicken Ever
Ask your butcher to butcher one whole chicken like he would for turducken, just divided in 1/2 (along the spine). What you’re left with is the flavorful dark meat and white breast meat bound together by the chicken’s skin.
Best Cut of Chicken
Instructions
Ask your butcher to butcher one whole chicken like he would for turducken, just divided in 1/2 (along the spine). What you’re left with is the flavorful dark meat and white breast meat bound together by the chicken’s skin.
- Season your chicken with Diamond Crystal Kosher salt (should look like it’s snowing), and render that crispy skin over medium to medium high heat in a cast iron pan and watch that chicken skin crisp up almost like bacon.
- Cook 90 percent skin side down, and gently finish in a 375 degree oven until the chicken is cooked through.
- Rest the chicken 5 minutes, and you will not be left unsatisfied!
We serve our crispy skin version here with a black truffle jus, and stuff the bird below the flesh with sautéed mushrooms, pecans, red wine vinegar, and black truffle.
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