Spatchcock Chicken Roasted with Lemon, Garlic, and Ginger Marinade

Spatchcock Chicken Roasted 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 spatchcock chicken. 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 spatchcock 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.

Read the rest of the post at it's original source by clicking here.

This post was recommended and added to Love All Blogs by And Here We Are...

Yes You Can: Cure and Smoke Your Own Ham!

14 things to do at Eco-Gites of Lenault in 2014