Posted on October 18, 2017October 15, 2017 by NRoast chicken and veggies Roast veggies in the new 12″ skillet. Huge (6 lb) and expensive ($40) roast chicken from our local farmer’s market. Fortunately, it had an organic, pastured, and sustainable life. The chicken’s not actually burned; the burned spots were an attempt to add flavor via mirin. That long skinny thing off to the left is the chicken’s spine. We butterflied the chicken, which is supposed to help keep the breast meat from getting overcooked and dry. The meat has had many second lives, in soup, in tacos, and there’s a ton left over for future uses.