Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness. This recipe is from Drifters Wife in Portland, ME.
Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness. This recipe is from Drifters Wife in Port...
Herb-Rubbed Cast-Iron Chicken
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About author: Bharat Rajput
Cress arugula peanut tigernut wattle seed kombu parsnip. Lotus root mung bean arugula tigernut horseradish endive yarrow gourd. Radicchio cress avocado garlic quandong collard greens.