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Prep
2h
Cook
12m
Total
2h 12m
Prep
2h
Cook
12m
Total
2h 12m
Ingredients
Method
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Step 1
Break the chicken down into four pieces by removing the backbone with scissors, then splitting the legs from the breasts and then splitting the crown into two breasts with the wings attached. Trim the wings. If the breasts are particularly big, bash them thinner with a rolling pin to help them cook more evenly.
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For
4
M
I
1
Chicken, whole
For the paste:
4
Shallot
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