Broiled Chicken With Rosemary

Christ has ascended upon high. Think you He would have returned thither with unexpiated sin red upon His garments? Do you suppose He would have ascended to the rest and to the reward of an accomplished work? What! sit at his Father’s right hand to be crowned for doing nothing, and rest until His adversaries are made his footstool, when He has not performed his Father’s will! Absurd! Impossible! His ascension in stately pomp, amidst the acclamations of angels, to the enjoyment of His Father’s continued smile, is the sure proof that the work is complete.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Cklive09	1	Servings

INGREDIENTS

		One 3 1/2 to 4 pound
		broiler-fryer
		chicken
3	T	Fresh lemon juice
1/4	c	Olive oil
2		Garlic cloves, minced
2	t	Minced fresh thyme or 1
		teaspoon dried
2	t	Minced fresh rosemary or 1
		teaspoon
		crumbled dried
		Salt and freshly ground
		pepper to taste
		Melted unsalted butter for
		brushing
		chicken
		Salt and pepper
1		Sprigs watercress for
		garnish

INSTRUCTIONS

With a sharp knife cut along one side of the backbone of the chicken
from neck to tail. Spread the chicken open, cut along the other side
of the backbone from neck to tail, and remove the backbone. Put the
chicken skin side down on a cutting board, pull out the breastbone,
and flatten the chicken slightly with the flat side of a cleaver or a
large knife. Turn the chicken over, cut a horizontal slit through the
skin between the lower breast and each thigh, and tuck the tips of  the
legs through the slits. Tuck the wing tips behind the shoulders  and
remove and discard the fat.  Make the seasoning: In a bowl combine well
all the ingredients.  Arrange the chicken in a dish and brush the
chicken with the  seasoning. If time permits, let the chicken marinate,
covered and  chilled, turning occasionally, for at least 2 hours or
overnight.  Transfer the chicken to a plate and pat it dry.  Brush the
chicken on all sides with the melted butter and season with  salt and
pepper. Broil the chicken, skin side down, under a preheated  broiler
about 6 inches from the heat, turning and brushing them with  the
butter, for 45 to 50 minutes, or until the juices run clear when  a
thigh is pricked with a skewer. Transfer the chicken to a heated
platter and garnish the platter with the watercress.  Yield: 4 servings
Converted by MC_Buster.  Recipe by: COOKING LIVE  SHOW #CL9179
Converted by MM_Buster v2.0l.

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3299 Calories From Fat: 1730 Total Fat: 195.2g Cholesterol: 1363.8mg Sodium: 1482.7mg Potassium: 3811.7mg Carbohydrates: 8.1g Fiber: 1.8g Sugar: 1.4g Protein: 362g