| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Indo | Poultry | 4 | Servings |
INGREDIENTS
| 4 | Spatchcocks ( 500g each) | |
| 2 | Onions; chopped | |
| 2 | Red chillies | |
| 2 | Cloves garlic; crushed | |
| 1 | Spring onion; chopped | |
| 1/4 | c | Peanut oil |
| 1/4 | c | Lemon juice |
INSTRUCTIONS
From: Jane <lmuiw@SERVER.INDO.NET.ID> Date: Mon, 15 Jul 1996 15:43:41 +0700 1. Cut spatchcocks in half along the breast and backbone. Press down on each half to flatten slighty. 2. Combine onion, chopped chilli, garlic, oil and lemon juice in food processor, blend until smooth, spoon over spatchcocks. Allow to stand 1 hour. 3. Using tongs, remove spatchcocks from marinade, place in a baking dish in single layer.Bake at 180 Celcius degree for 40 minutes, or until cooked and browned. Brush occasionally with marinade. Hints: This marinade is suitable for any chicken pieces, for example thighs and breasts. NOTE: What the heck are spatchcocks????--Glen. EAT-L Digest 14 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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