Use this simple cooking technique for the crispiest roast chicken

Take a culinary trip to Eastern Europe with recipes for crispy sumac cauliflower bites and roasted chicken cooked using an ancient technique.
by Olia Hercules / / Source: TODAY

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Chef and cookbook author Olia Hercules is joining TODAY Food to share recipes from her book "Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond."

She shows us how to make brown butter and breadcrumb coated cauliflower bites and roasted spatchcocked chicken with vegetables.

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Cauliflower with Brown Butter and Breadcrumbs

Cooked cauliflower florets are coated in melted butter and topped with dried breadcrumbs. In my opinion, a far tastier — and healthier — snack than potato chips.

Stoned Chicken

Stoned Chicken

Olia Hercules

This recipe pays homage to a truly ancient method of cooking meat, whereby two heavy stones were heated and a piece of meat or vegetables with lamb fat (kurdyuk) was squashed between the stones. Chicken never tasted so good!

If you like those healthy recipes, you should also try these:

One-Pot Fish Stew

One-Pot Fish Stew

Brian Malarkey

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