Читать книгу Kitchen Memories - Lucy Boyd - Страница 30

Beating the chicken breasts between two pieces of greaseproof paper until they are about cm thick and have spread out makes them tender and quick to cook on a grill or griddle. It feels good not to be baking or roasting or stewing after the winter months.

I often cut up a whole chicken if I am not going to use the whole bird in one meal, and then marinate it in lemon and olive oil and whatever herb is around. In March it is usually an evergreen herb such as rosemary, thyme or bay. This is a delicious way of cooking the breasts, but you can also use the boned-out thighs.

In March I serve the chicken with purple sprouting broccoli, as it has just come into season and is at its best. Later on you could have it with some broad beans and peas, or in the summer with a simple tomato salad. At the Sticky Wicket, in Antigua, they griddle flattened chicken to make a delicious hot sandwich with tomato, salad leaves, sour cream and the local chilli sauce.

It is important to eat the chicken as soon as possible after it has come off the grill, when the flesh is still juicy and full of flavour.