frisee

Guest Post: Cuisiner Par le Siège de Vos Pantalons! Spatchcock Chicken Salad

02 Aug 2010
Jason The Well Done Chef

Today I am handing over my kitchen tongs to a chef. A real chef. A working chef! His name is Jason, but you may know him as the The Well Done Chef.

Now Jason is a dude with strong opinions. I admire that– and though he may be an actual chef, and though he may have a fancy French name for the method he wants to discuss today. I want you to know that I have a little non-chef secret of my own. What he calls Système Débrouillard, I have always called default. As in the default pasta that makes random appearances here on Sippity Sup.

As proud as I am of my default dishes, I am not sure this qualifies me to the title of chef. Because Jason takes the concept of default to an art.  Still, whatever fancy name this style of cooking goes by– I like to call it "cooking by the seat of your pants!".  And just so you know, if I were indeed a chef I would call default cooking cuisiner par le siège de vos pantalons!

So please read on and welcome Jason as he proves what I have always known, Default Cooking (or should I say Système D?) is what the love of the kitchen is all about! GREG

Sippity Sup Continues »
Tags: | 11 Comments

System D Salad of Frissée with Spatchcocked Chicken, Peaches, Avocado, and Blueberries

Salad of Frissée with Spatchcocked Chicken, Peaches, Avocado, and Blueberries
By jgreghenry Published August 2, 2010
Prep time: 60
Yield:1 ()

Ingredients:

  • 2 lb free-range organic chicken, spatchcocked
  • 0 to taste barbecue chicken spice
  • 1 head green leaf lettuce, such as frisee
  • 2 avocados, peeled, sliced ¼ inch thick
  • 1 pt locally grown blueberries, washed
  • 4 peaches, washed, pitted, cut into wedges
  • 0 to taste dressing of your choice, (i loved the empty jar mustard vinaigrette!)

Directions

Spatchcock the chicken; lay it out flat. Season both sides liberally with barbecue spice, and place breast up in a pan with a wire rack. The key here is air circulation. Place it into a 350°F oven and roast the chicken until the juices run clear from the thigh bones, about 30 to 35 minutes. Remove the chicken from the oven, tent with aluminum foil to allow the chicken to rest. Remove the wing and drummettes from the chicken, reserve for garnish. Using a fork, gently scrape all bits of meat from the chicken bones, keeping them in a neat little pile. Be sure to save the skin, cut it up into little strips to mix in with the chicken meat. Cut up the green leaf or frisee lettuce, wash in cold water; spin dry. Toss with either olive oil and red wine vinegar, or your favorite vinaigrette. Arrange the shredded chicken in middle, avocado slices to the left, peach slices to the right, and the blueberries to fill in the spaces. Finally, cap off your masterpiece of System D work with the chicken drummettes as a garnish. Present your masterpiece to the guests, and revel in their enjoyment. Remember, while there may not have been anything in the fridge to start, we managed to pull off a great dish, System D Style!

Notes:

serves 4 Source: The Well Done Chef