remedy. Buy chicken breasts with the skin on and stuff the space
between the skin and the breast with a mixture that contains lots
of flavor: spinach, fennel seeds, nutmeg, and lemon zest. You can
be aggressive with those spices, too; they’ll really amp up your
dinner. Don’t worry if you can’t get the skin all the way around
the filling—it’ll still taste good!
Two 1-pound whole chicken breasts, deboned but not
skinned
1½ tablespoons crushed ice
3 tablespoons well-chilled heavy cream
¼ cup firmly packed chopped cooked spinach (about ½ pound
fresh)
¾ teaspoon kosher salt, plus more for seasoning
¼ teaspoon crushed fennel seeds
¼ teaspoon freshly grated lemon zest
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon freshly ground black pepper, plus more for
seasoning
1 tablespoon vegetable oil
Arrange the chicken breasts skin side down on a cutting board,
making sure the skin is evenly stretched over the breasts, and halve
them. Remove the fillet strip from each breast, discard the white
tendon, and grind the fillet strips only in a food processor. Add
the ice, blend the mixture until the ice is absorbed, and, with the