Seasoned a spatchcock yardbird with coarse kosher, coarse pepper, coriander, and ground ginger. Seared in cast iron.
Removed from pan, added more oil and then added bok choy, leeks, carrots, mushrooms, jalapeños, garlic cloaves, and sliced ginger. Seasoned with coarse kosher and white pepper. Added a roasting rack and put the chicken back.
Into the oven at 450 until 150 internal and then broiled for 5 minutes. Pulled out and set yardbird aside. Deglazed pan with coconut aminos. Served with homemade fermented Sriracha.
10/10, will make again.
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