Japanese

Japanese

Ingredients:
2 teaspoons grated fresh ginger
2 teaspoons dried seaweed granules (dulse, kelp, nori, any kind works)
4 teaspoons soy sauce or tamari
4 teaspoons toasted sesame oil
1 tablespoon fine sea salt

Directions:
For step 2: In a bowl, combine the lemon zest, ginger, seaweed granules, soy sauce,
sesame oil, and salt. Season and pound as described in the main recipe.
Japanese
Flavor-Pounded Chicken is excellent over greens. Toss arugula and sliced red onions with balsamic vinegar and
extra virgin olive oil. Make a bed of salad on a plate and top it with an FPC. The residual heat from the chicken
works its way into the greens and does something magical.
Herb-Roasted Spatchcock Chicken
HERB-ROASTED SPATCHCOCK
CHICKEN
SERVES 4
I’m all about spatchcocking—it is hands down my favorite technique for roasting a
chicken. In a lot less time than it takes to cook a whole bird, you get evenly cooked,
ridiculously tender, moist chicken with all-over browned, crispy skin. By removing
the backbone and the breastbone (called the keel bone), the bird lies flat, more skin is
exposed to the heat, and it’s easier to cut into pieces than a whole, intact bird. A
quick pan-sear before roasting gives the skin a deep brown color, and a simple lemon
and garlic pan sauce is a nice finishing touch. I like cast iron for this because it holds
heat well and evenly, but you can use a regular 12-inch pan if that’s what you have.
CHICKEN
1 (3½- to 4-pound) whole chicken
1½ tablespoons chopped fresh rosemary
Grated zest of 2 lemons