Anna Shows You a New England Secret to Cooking Chicken Over a Live-Wood Flame

Anna shows you the secret to old world cooking and introduces you to Executive Chef Marc Sheehan of Northern Spy in Canton MA. He is known for New England dishes with an approach of yesteryear using a wood fired flame as the foundation of a perfect cook. They start with Spatchcock chicken, one of Anna’s favorite ways to prepare a bird, but it is all ears & eyes for Chef’ Marc’s approach. While the chicken cooks, literally hanging over the fire, they prepare a medley of veggies for the base; with roasted carrots, ember roasted peas, carrots and charred leeks and a delicious sauce to mix in and drizzle.