The Franny Feast

A spatchcocked Cajun chicken with roasted vegetables and unholy butter, named in honor of Julie and Isabelle Francis Abramson. A meal pulled from the haunted stovetop of a 1947 fever dream.

Ingredients:

• 1 whole chicken, spatchcocked
• Unholy amount of butter (seriously — half a stick under the skin, at least)
• 2 tbsp Cajun seasoning (or Tony’s)
• 3 carrots, peeled and cut
• 3 potatoes, cubed
• 1 yellow onion, chopped
• 1 red bell pepper, sliced
• 4 whole garlic cloves
• Lemon slices
• Fresh thyme and/or rosemary
• Salt & pepper

Instructions:

1. Preheat oven to 425°F (218°C).
2. Spatchcock the chicken — remove the spine and flatten like a post-interrogation confession.
3. Rub the whole bird with butter and Cajun spice — especially under the skin. Cram herbs in deep. You want flavor to haunt this meat.
4. In a roasting pan, lay carrots, potatoes, onion, bell pepper, and garlic like an edible burial mound.
5. Lay the chicken on top. Top with lemon slices. Salt and pepper like a final warning.
6. Roast 45–60 minutes, until the thigh hits 165°F and juices run clear like escaped secrets.
7. Rest 10 minutes before carving. Let the bird whisper to itself.
8. Save the bones and drippings for broth. Simmer with scraps 6–12 hours. Strain and serve when the ghosts settle.

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