Spatchcock, which means removing the backbone of a chicken and
flattening it out, is an old Irish term, abbreviated from dispatch
cock, an order barked at cooks to get the chicken off the spit and out
to the customer. Flattening a whole chicken means that you can grill it
over direct heat in less than an hour.
Ingredients:
1/4 cup (50 mL) dijon mustard
2 tbsp (25 mL) chopped fresh herbs (such as tarragon, rosemary or savory)
2 tbsp (25 mL) wine vinegar
2 tbsp (25 mL) vegetable oil
1/2 tsp (2 mL) each salt and pepper
1 chicken, 3 lb (1.5 kg)
Preparation:
In small bowl, stir mustard, herbs, vinegar, oil, salt and pepper; set aside.
Using kitchen shears, cut chicken down each side of backbone; remove backbone and save for stock.
Turn chicken breast side up; press firmly on breastbone to flatten.
Tuck wings behind back.
Place in shallow glass dish; brush with mustard mixture.
Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
Place chicken, bone side down, on greased grill over medium heat.
Close lid and grill, turning once, until juices run clear when thigh is pierced, 50 minutes.
Transfer to cutting board.
Tent with foil; let stand for 10 minutes.
Notes:
If you prefer, cut the spatchcock chicken along the breastbone into halves.
Preparation Time:
1 Hour
Difficulty:
very easy
Portion:
4 servings
Other Portion:
Country/Region:
Cost:
Vegetarian:
No
Laktose free:
No
Diet:
Yes
Gluten free:
No
Kilo-Calorie:
Kilo-joule:
Fat:
Breadunit:
Protein:
Carbohydrates:
Last Updated:
Sat Oct 31 00:06:54 2009
viewed:
168 times viewed
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