| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive09 |
1 |
servings |
INGREDIENTS
|
|
One 3 1/2 to 4 pound broiler-fryer |
|
|
; chicken |
| 3 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Olive oil |
| 2 |
|
Garlic cloves; minced |
| 2 |
ts |
Minced fresh thyme or 1 teaspoon dried |
| 2 |
ts |
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
FOR SEASONING
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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