Another attempt to freshen the menu for a Sunday family supper in late summer….and make good use of yummy figs!
cooked down with a bit of sugar and water,
reduced balsamic, garlic and rosemary added
to make a thick glaze.
additional herbs combined with butter,
rubbed under the skin of a spatchcocked chicken – with extra pieces for unexpected guests
served with lightly dressed arugula and feta, baked sweet potatoes on the side
rather well received!!!!
(next time: more garlic, rosemary, salt, pepper, a bit more sugar on the figs)
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inspired by Country Cleaver
Susan Wennerstrom | W designs 
Oh so yummy! I spatchcocked chickens on Saturday too. They were crisp on outside and juicy on inside. GREAT way to cook any bird!