Spatchcock Mustard Herb Chicken
This recipe makes 4 servings
|Per serving: about||-|
|total fat||15 g|
|sat. fat||3 g|
- Portion size: 4
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.
- 1/4 cup 1/4cupDijon mustard
- 2 tbsp 2tbspchopped fresh herbs, (such as tarragon, rosemary or savory)
- 2 tbsp 2tbspwine vinegar
- 2 tbsp 2tbspvegetable oil
- 1/2 tsp 1/2tspeach salt and pepper
- 1 1chickenchickens, 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.
Additional information :
Tip: If you prefer, cut the spatchcock chicken along the breastbone into halves.
Source : Canadian Living Magazine: June 2003