Recipe: Spatchcock Chicken



1 whole chicken (3 ½ Lbs.)

2 oz canola oil

kosher salt & black pepper, to taste

6 sprigs thyme

2 bay leaves

3 tbsp butter




  • Preheat oven to 450°F. Using a sharp knife or poultry shears cut along both sides of the backbone, to remove the backbone. (Discard or reserve for stock.) Open the chicken up and score the keel bone next to the wishbone. Flip the chicken over and push down on each side of breast with your hands until you hear it crack. Tuck wing tips under chicken so they don't burn.

  • Season both sides of the chicken with salt and pepper. Preheat a large cast iron pan or skillet on medium high heat.

  •  Add oil to the skillet and place the chicken skin side down. Cook on medium high heat basting and rotating until the skin is golden brown.

  • Flip the chicken in the pan and roast in the preheated oven until a thermometer inserted into thickest part of breast reads 155˚F, about 15 minutes.

  • Place the skillet on the stove on medium high heat. Add butter, thyme and bay leaves. Baste continuously for 2 minutes.  Remove the chicken from the pan and let it rest for 5 minutes before cutting.


Recipe: Braised Kale



2 bunches Tuscan kale

2 shallots, peeled and sliced

4 cloves garlic, sliced

2 tbsp butter

kosher salt & black pepper, to taste



  • Bring a large pot of salted water to a boil.

  • Remove the stems from the kale. Cut the greens into 2 inch pieces.

  • Add the kale to the boiling water and cook for 3 minutes.

  • Drain the kale from water and shock in an ice bath to cool.

  • Drain and squeeze out any excess water.

  • Pre-heat a skillet on medium heat.

  • Add butter, shallots and garlic.

  • Cook until shallots and garlic are soft and slightly brown.

  • Add the kale and warm through seasoning with salt and pepper.

Recipe: Herb & Black Pepper Spaetzle



2-3/4 cups all purpose flour

2 whole eggs

1-½ cups whole milk

2 tsp kosher salt

2 tsp course ground black peper

4 tbsp fresh herbs, chopped (e.g. parsley, chives, tarragon)




  • Combine the milk and eggs in bowl and whisk to combine.

  • Add remaining ingredients. Whisk vigorously to form a batter that is stringy and gluten is activated.

  • Over a pot of salted, boiling water, push dough in small amounts through holes in colander. When the spaetzle floats, cook for an additional minute.

  • Remove from water, drain and pan fry in butter on medium high heat until crispy.