Kirstin: So I had to spatchcock a chicken for this recipe. It was much easier than I thought it would be and curiously satisfying. Clearly I missed my calling as a surgeon!
Kirstin: So what do you think? It’s called Chicken Lady Chicken so it had to be tried with a name like that.
Tom: Oh yum! I love the way the skin comes out!
Miles: Oh YUM!
Tom: Is it cooked with the weight on it too?
Kirstin: No, it’s only fried with the weight on. Then it goes in the oven for 25 minutes with no weight.
Tom: So it’s a bit like Gwyneth’s squashed chicken but…
Kirstin:…oh yes, one of our favourite recipes. Ever. But with a different marinade.
Tom: So you could make a hybrid of the two.
Kirstin: I could indeed! I like the soya sauce and mustard additions to the marinade here.
Tom: Oh yes, definitely make this again. It’s more interesting than your usual run of the mill chicken recipe. But stick with Gwyneth’s recipe for special occasions.
Kirstin: Sounds like a plan! Also, it was sooooo exciting to see the light in the kitchen at a sensible time again! Rock on summer!