By Diana #2 on May 26, 2009
Photo by Tea Jenny
Photo by Tea Jenny
"Bonnie Stern has done it again. Another splendid recipe, and so very easy to make. I highly recommend following her directions for flattening the chicken...so simple, you'll find yourself preparing chicken this way often. Also, don't forget to tuck the leg bone into the slitted skin. Makes for a very nice presentation and prevents the chicken from having that 'floppy leg' appearance. Bonnie has also included instructions for grilling, Prep time does not included time to marinade, as this will vary from person to person."
Serving Size: 1 (83 g)
Servings Per Recipe: 4
"Mmmm! this was very nice, thank you so much for the instructions to spatchcock a chicken. I have always wanted to do it but never had the courage but your instructions were very good, and as you can see from my picture it turned out great. I made it to the recipe and cooked it on the grill out doors in between showers but had to eat indoors as the rain came on. I will be making this again it's a much better way to cook it on the grill. thank you for posting. Made for the diabetic forum July 2011"
"Thanks for the tutorial and oven roasting instructions. It's very easy to do and easier to cut up for dinner using this technique. I made a paste of butter, EVOO, garlic, thyme, rosemary & sage (see my recipe for Emeril's recipe for perfect roasted chicken). Stuck some under the breast skin, and all over the outside of the bird. S&P too. YUM!"
"I had never spatchcocked a chicken and was a little intimidated to start with. It was MUCH easier than I thought and had a fabulous flavor! DH was so impressed and thinks I'm a goddess ;) I'll be making this one frequently. Thanks for posting such a great, simple recipe!"
"I made two chickens for a family BBQ. I added a little smoked paprika along witht he regular stuff for the marinade. My chickens got about 5 hours marination, then we cooked them on the BBQ. They were delicious and even better served with piri piri sauce. No time to take a photo, so I'll try to make them again soon and do so then."
"Made something VERY similar to this recently, TRUE! Grated the garlic, tucked it under the skin too! Instead of paprika, used Portugese spice! With roasted veggies (potaotes, carrots, onions, WAS very nice! Secret is to capture juices, reheating the pan for the extra hit, Use sav blanc, sifted flour, pepper, was DEFINATELY a hit! Would recommend this recipe as SO easy to do, I ended up eating a half a chook by myself too! THANKS!"