Spatchcock Roasted Chicken with Lemon, Garlic, and Ginger Marinade
One fine summer day, I asked my butcher for a whole chicken. "Do you
want it spatchcocked?" he asked. Before I knew what spatchcocked meant,
I said "Yes." Then, I watched him deftly remove the backbone, and
splay it out, flat-- "See, I like to call it "roadkill chicken,"
he said with a sly grin. I bought it. And I think he may come to
regret ever showing me this option. I love to cook whole chickens-- but
it takes time, and it's a little tricky to do on the barbecue in the summer (although I have tried and enjoyed the classic beer can chicken.)
We started buying spatchcocked chicken every week, and now that the
weather is warming up, I have gotten two at a time for the last couple
weeks, since they make such great leftovers. I'll link to a video on
how to remove the backbone of your chicken, for those of you without a
friendly butcher nearby.
More amazing pictures and the recipe by Ariana Mullins:
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