This has become my favorite way to gril or roast chicken. I like to make different compound butters(butter,lime zest,minced jalapeno or butter,lemon zest,tarragon,garlic),loosen the chicken skin(make sure not to pierce skin),place the butter between the skin & the flesh. One great thing about roasting a chicken this way is that all of skin is crisp & yummy.
That sounds incredible…thanks
Suposedly shortened from "dispatch the cock."
I brine mine with a lot of garlic in the solution, then dry it and stuff a sort of "pesto" of fresh sage, garlic, and olive oil under the skin.
Maybe if it clears up on Monday…
It looks like good eats no matter whatcha call it! No chicken here for labor day.. for us it’s triple cheese (jack/cheddar/muenster inside) steak burgers, brats, polish sausage, Nathan’s, smoked fonduta dip and key lime (with real key limes) cheesecake.
I thought Bob was speaking in husband/wife "code" when he told me he wanted to "spatchcock the chicken" tonight…. But I was wrong! I hope tonights meal comes out as delicious looking as this:
Hope everyone has a nice Labor Day weekend with good eats, good weather and good fun! Sue
You must be logged in to reply to this topic.