Crispy Chicken is on the menu for today and in order to get the skin as crispy as we can, we will do a reverse spatchcock process on the chicken by removing the breast bone and any bones that stick out. This will allow as much skin to come in contact with the skillet as possible. (The bones we remove can be used for chicken broth.) With the chicken splayed open we need to get the bird even drier so we will pat it dry with paper towels add salt and slide it into the refrigerator for 1 hour. If you can go 2-3 hours that's fine too. The longer the better. But I've found that leaving chicken on a cookie sheet in a refrigerator longer than 3 hours in a family household is difficult. I left it in for one hour. After that I placed the bird on a cold skillet. I used cast iron but the key is to use a NON-STICK skillet. If your cast iron has reached that pinnacle of curedness, then you will be golden. Let it cook on the stovetop on level 4 for about 45- 50 minutes or until you can see that the skin is a golden orange. Then flip the bird for 5 minutes meat-side down. Remove the bird from the skillet and let it rest for 5 minutes before serving. You will not be disappointed. Ingredients: One Whole Fresh Chicken Salt Oregano Thyme Rosemary Garlic Cloves 3X And an appetite. 0:00 Intro 0:37 Opening the Bird 1:53 Deboning the bird sped up 2:03 Putting the bird in the fridge 3:43 One hour after the refrigerator 4:24 Placing the bird in the cold skillet 5:39 Cooking the bird on the stovetop 5:52 Adding the spices 6:25 Cooking for 45-50 minutes 7:23 Flipping the bird 9:25 The Bird is done 10:13 Closing If you are enjoying this video please consider buying me a coffee. https://www.buymeacoffee.com/MiCocina Crispy Chicken is on the menu for today and in order to get the skin as crispy as we can, we will do a reverse spatchcock process on the chicken by removing the breast bone and any bones that stick out. This will allow as much skin to come in contact with the skillet as possible. (The bones we remove can be used for chicken broth.) With the chicken splayed open we need to get the bird even drier so we will pat it dry with paper towels add salt and slide it into the refrigerator for 1 hour. If you can go 2-3 hours that's fine too. The longer the better. But I've found that leaving chicken on a cookie sheet in a refrigerator longer than 3 hours in a family household is difficult. I left it in for one hour. After that I placed the bird on a cold skillet. I used cast iron but the key is to use a NON-STICK skillet. If your cast iron has reached that pinnacle of curedness, then you will be golden. Let it cook on the stovetop on level 4 for about 45- 50 minutes or until you can see that the skin is a golden orange. Then flip the bird for 5 minutes meat-side down. ... https://www.youtube.com/watch?v=m_CbhJoiuIs

There are few recipes that just shout “PARTY”! Among those are bacon wrapped Jalapeño Poppers. I gravitate to whichever table has them prominently displayed. For the longest time I would buy them from the Grocery store, but no more. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ When I found out how easy they were to make I made them consistently at home…well, until I was asked portly by my wife to choose something less, lactose”y”.hmmmm (I don’t know what she meant by that.) So here is the go-to easy recipe for Jalapeño poppers, AKA Jalapeño bacon wraps, and Atomic buffalo turds. Ingredients: 3 Jalapeños 6 Thin slices of bacon 4 oz Cream cheese 2 oz Grated Cheddar cheese 2 oz Desired protein (in this case I used the pulled pork I had made) 1/4 tsp Salt and Pepper (or your favorite all purpose seasoning) Directions: Pull out the cream cheese to bring it to room temperature. Mix well with the protein and cheddar cheese. Add your all purpose seasoning. Cut the jalapeños lengthwise in half. Scoop out the seeds and veins with a spoon. DO NOT TOUCH YOUR EYES. You’ll probably touch your eyes……tell me about it in the comments. And send me a photo. Preheat your oven to 350°F or 177°C. Fill the jalapeños with the cheese mixture, and wrap the jalapeños with one bacon scale each. Place the wrapped jalapeños in a cast iron skillet. Place the skillet in the center of your oven and cook for 40 minutes. Remove from the oven and let cool for 5 mins. If you don’t wait please tell me how it went in the comments and send me a photo of your melted mouth. :) https://www.buymeacoffee.com/MiCocina #KetoRecipe #JalapenoPoppers #BestSnack Music: Mexicana En Lele by Le Gang https://soundcloud.com/thisislegang Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: http://bit.ly/MexicanaEnLele Music promoted by Audio Library https://youtu.be/R91gs6_kXCg ... https://www.youtube.com/watch?v=PlpsiBTar-Q