Spatchcock, which means removing the backbone of a chicken and flattening it out, is an old Irish term, abbreviated from dispatch cock, an order barked at cooks to get the chicken off the spit and out to the customer. Flattening a whole chicken means that you can grill it over direct heat in less than an hour.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2003
- 1/4 cup Dijon mustard
- 2 tablespoons chopped fresh herbs (such as tarragon, rosemary or savory)
- 2 tablespoons wine vinegar
- 2 tablespoons vegetable oil
- 1/2 teaspoon each salt and pepper
- 1 chicken 3 lb (1.5 kg)
In small bowl, stir mustard, herbs, vinegar, oil, salt and pepper; set aside.
Using kitchen shears, cut chicken down each side of backbone; remove backbone and save for stock. Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back. Place in shallow glass dish; brush with mustard mixture. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
Place chicken, bone side down, on greased grill over medium heat. Close lid and grill, turning once, until juices run clear when thigh is pierced, 50 minutes.Transfer to cutting board. Tent with foil; let stand for 10 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 332 mg
- Protein 29 g
- Calories 257.0
- Total fat 15 g
- Cholesterol 102 mg
- Saturated fat 3 g
- Total carbohydrate 1 g
- Iron 9.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 4.0