Figgy Chicken

Another attempt to freshen the menu for a Sunday family supper in late summer….and make good use of yummy figs!

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cooked down with a bit of sugar and water,

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reduced balsamic, garlic and rosemary added

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to make a thick glaze.

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additional herbs combined with butter,

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rubbed under the skin of  a spatchcocked chicken – with extra pieces for unexpected guests

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served with lightly dressed arugula and feta, baked sweet potatoes on the side

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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

 

1 Comment

Filed under Family history, Food

One response to “Figgy Chicken

  1. Gail Campanella

    Oh so yummy! I spatchcocked chickens on Saturday too. They were crisp on outside and juicy on inside. GREAT way to cook any bird!

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