For the marinade
1. Cut the chicken into small serving pieces using a heavy cleaver. Trim tips of wings. Disjoint thighs, wings, and drumsticks. Cut thighs and drumsticks in half. Split breast in half. Cut each half into 4-5 pieces. You should end up with 18-20 pieces.Place in a large bowl. If using a whole chicken keep neck, head, feet, back and innards for your stock pot. In Tuscany chicken innards are used to make a wonderful paté-like spread which is the classic crostini topping. I'll try posting a recipe for that if anyone is interested.
The trick for an extra-crispy and flaky crust is in how you dredge your chicken. Watch how to make this dish at the following link: http://www.youtube.com/watch?v=UMWdyD9Plr4
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