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Prep
2h
Cook
12m
Total
2h 12m
Ingredients
Method
Turn cooking mode on
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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If you don't want to waste the oil, I'd let it cool down and then funnel it back into its original container to use again in the next few days. I'd also do this if I wanted to discard the oil. DO NOT POUR IT DOWN YOUR DRAIN.
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Prep
2h
Cook
12m
Total
2h 12m
Ingredients
Method
Turn cooking mode on
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.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
1
Chicken, whole
For the paste:
4
Shallot
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you don't want to waste the oil, I'd let it cool down and then funnel it back into its original container to use again in the next few days. I'd also do this if I wanted to discard the oil. DO NOT POUR IT DOWN YOUR DRAIN.
Only visible to you
Made it?
Cancel
