INGREDIENTS

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.

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Nutrition (calculated from recipe ingredients)
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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