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Foraging with Alexis Nikole Nelson.
How to cook a whole chicken quickly and evenly? Remove its backbone and flatten the bird—a technique called spatchcocking or butterflying. Our next challenge was adding flavor that doesn't stop at the skin. Our solution was to slide a chili-herb-spice mixture between the skin and meat. Our flavoring rub was based on a classic adobado, a seasoning common in Mexican cooking, revamped for indoor cooking without a long marination. Roasting and coarsely grinding the dried chilies before rehydrating them meant we could use less water, giving the resulting chili paste deeper flavor.
cup grapeseed or other neutral oil
ounces whole dried ancho chilies, stemmed and seeded
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