fresh bread crumbs.
Carve chicken, or pull meat off the bone, and coarsely chop meat and skin on a cutting board, reserving any juices on rimmed baking sheet.Transfer chicken to a serving bowl; pour reserved juices over chicken.
Drizzle with additional orange juice, and season with remaining 1/2 teaspoon salt.Serve with warm tortillas, pickled onions, and charred tomato salsa.. About this recipe.This dish takes its inspiration from a traditional way of roasting chicken in Michoacán, where butterflied whole chickens are marinated with citrus, and speared with thick wooden stakes hammered into the ground.
Splayed open, the chickens slowly cook vertically over a bed of coals, resulting in juicy meat and bronzed skin..Here, the cooking style is adapted to a horizontal grill basket set over two stacks of bricks on the grate, positioning the chicken up and away from the hot coals.
An oak or mesquite log set alongside lit coals at the center of the a grill perfumes the bird with smoke.
Once it's cooked through, chop the crispy skin and meat together and spoon it into warm tortillas with roasted tomato salsa and pickled onions.. A citrus marinade keeps this chicken tender and moist, giving the crispy skin a deep golden-brown hue.1 cup heavy cream.
1 cup chicken stock.1/2 pound fingerling or Yukon Gold potatoes.
2 endives, trimmed, cored and cut crosswise into 1/4-inch wide strips.Combine the port or Madeira, red wine, honey and tarragon in a medium saucepan.
(Editor: Heavy-Duty Tables)