Chef Link has just written and released a cookbook called Real Cajun (Rustic Home Cooking from Donald Link,s Louisiana). I received a press copy and so as my tribute to local man made good for the next month or so I will be cooking out of it and letting you look over my shoulder. These days I rarely follow a recipe exactly but I will let know when I deviate.
Below is a small yard bird that I bought at farmer's market. It is probably only 2 lbs whereas the recipe calls for a 3 to 4 lb bird. The cut on it follows the recipe (breast cut in 4 pieces) except I have added the back cut into two pieces. This is how my mother did it. The back were her special pieces. As I have said before and will probably say again she was a bone sucker a trait I pick up from her. Best tasting meat is bone in.
Below is the spices added to the chicken pieces which were then tossed and left to sit overnight.
Kinda like a rub but not
The back and a wing with a sweet potato mash made with whole milk buttermilk was my meal. The next day cold chicken from the frig.