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FOR THE CHICKEN: *Prepare the day before cooking Method: Place the spatchcock into the brine for 2 hours. Remove from the brine and pat dry with paper towel. Place skin side up on a plate or tray and place。

In this delicious, autumnal dish, you’ll be using yuzu kosho, a traditional Japanese ingredient. It’s an incredibly flavorful seasoning made from chiles, salt and the peel。

Do you know yuzu kosho? One of trayuzu chikanditional fermented condiments from Southern Japan, and has amazing flavor to add pretty much any food. Enjoy! Please subscr...

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