Cajun roasted half chickens, seared until deeply golden and finished in the oven until juicy all the way through. Break down a whole chicken into halves. Carve the breasts clean, keep the legs bone-in, and take the carcass and trim. Wrap it, freeze it — once you’ve got enough, that’s stock later. Season the chicken generously with salt, pepper, and Robinson Cajun blend. Don’t be shy. Get a pan ripping hot with neutral oil. Lay the chicken skin-side down and put a weight on it — full contact matt
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Cajun roasted half chickens, seared until deeply golden and finished in the oven until juicy all the way through. Break down a whole chicken into halves. Carve the breasts clean, keep the legs bone-in, and take the carcass and trim. Wrap it, freeze it — once you’ve got enough, that’s stock later. Season the chicken generously with salt, pepper, and Robinson Cajun blend. Don’t be shy. Get a pan ripping hot with neutral oil. Lay the chicken skin-side down and put a weight on it — full contact matt
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