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Broiled Chicken with Rosemary
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One 3 1/2 to 4 pound broiler-fryer chicken
For seasoning:
3 tablespoons fresh lemon juice
1/4 cup olive oil
2 garlic cloves, minced
2 teaspoons minced fresh thyme or 1 teaspoon dried
2 teaspoons minced fresh rosemary or 1 teaspoon crumbled dried
Salt and freshly ground pepper to taste
Melted unsalted butter for brushing chicken
Salt and pepper
Sprigs of watercress for garnish
With a sharp knife cut along one side of the backbone of the chicken from neck to tail. Spread the chicken open, cut along the other side of the backbone from neck to tail, and remove the backbone. Put the chicken skin side down on a cutting board, pull out the breastbone, and flatten the chicken slightly with the flat side of a cleaver or a large knife. Turn the chicken over, cut a horizontal slit through the skin between the lower breast and each thigh, and tuck the tips of the legs through the slits. Tuck the wing tips behind the shoulders and remove and discard the fat.
Make the seasoning: In a bowl combine all of the ingredients well.
Arrange the chicken in a dish and brush the chicken with the seasoning. If time permits, let the chicken marinate, covered and chilled, turning occasionally, for at least 2 hours or overnight. Transfer the chicken to a plate and pat it dry.
Brush the chicken on all sides with the melted butter and season with salt and pepper. Broil the chicken, skin side down, under a preheated broiler about 6 inches from the heat, turning and brushing them with the butter, for 45 to 50 minutes, or until the juices run clear when a thigh is pricked with a skewer. Transfer the chicken to a heated platter and garnish the platter with the watercress.
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