When I decided to spatchcock then split this bird into two lovely individual pieces, it looked like a sweet heart side-by-side perched in the cast iron skillet. You see, I'm a food artist. For me, whenever I work with an ingredient, especially those that are totally natural and the best of Mother Nature's bounty, meats, vegetables, fruits, I see a blank canvas. One that I can design and create into something art worthy. That's what this 'love bird citrus garlic chicken' is, an expression of my inner Picasso!
With not much more than several spices, salt and pepper, bay leaves, peppercorns and chicken broth, this chicken is not only easy, yes, entry level cooking skills, but it's magnificently beautiful and tasty. The pan seared and buttered skin and the fusion of the internal juices in the oven cooking ensure tenderness and tastiness.
Now, what would you serve with this love bird chicken? Well, just about anything, but nothing that overpowers the earthiness and rustic appeal of the bird. I'd again look at my sides from an artistic perspective, as if I've got a pallet of oils or color wheel. What would look stunning by its side. Possibly something in deep burgundy, like beets. Or a vibrant green like a lightly steam broccolini or green petite peas. Then you might want to go exotic and smokey with something black, like forbidden rice. If you start looking at your plates and overall cooking as a canvas of art, something that allows your inner creativity to show in the kitchen, then you might find a new perspective in the kitchen. You become Van Gogh, Picasso, Rembrandt!
Ingredients
- Preheat oven to 425
- 2 1/2 to 3 lb. whole organic chicken, cut in half center breast bone
- 2 tsp. sea salt
- 1 tsp. coarse ground pepper
- 2 Tbl. butter, salted
- 2 limes, divided, one cut into about 6 round slices, one cut in half for squeezing
- 4 garlic cloves, smashed
- 3 bay leaves
- 2 cups chicken broth
- 2 tsp. peppercorns
Instructions
Notes
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