| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Marcella Hazan |
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Attributes:
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Grill, Book |
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Comments:
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Serving Suggestions:
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Great served with griled vegetables, but our favorite accompaniment is a simple Risotto with Parmesan Cheese. |
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Ingredients:
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1 broiling chicken, about 3-1/2 lbs 1/3 cup lemon juice 1 tbs. crushed peppercorns 3 tbs. olive oil 2 tsp. kosher salt |
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Instructions:
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This recipe is best prepared on a BBQ, but can be done on an oven broiler at its maximum setting. 1. Lay the chicken on a flat surface with the breast facing down and split it open along the entire backbone (this is called spatchcocking). Crack the breastbone from the inside. Spread the chicken as flat as you can with your hands. Turn it over so the breast faces you. Cut the wings and legs where they join the body, but without detaching them -- just enough to spread them flat. Turn the chicken over again, with the inside of the carcass facing you, and pound it as flat as possible, using the side of a meat cleaver or a large meat flattener. It should have something of a butterfly shape. 2. Put the chicken in a deep dish. Pour the lemon juice over the chicken, then add the peppercorns and the olive oil. Cover the dish and let it marinate for at least 2 hours. Uncover and baste from time to time. 3. When the BBQ fire is ready, sprinkle the chicken with salt and place it on the grill (which should be about 5 or 6 inches above the charcoal, if possible), skin side toward the fire. Broil until the skin has turned light brown, then turn it over on the other side, basting with marinade liquid from time to time. Turn it over after about 10 minutes and cook briefly once again on each side, until the thigh is tender at the pricking of a fork. (Altogether it should take about 35 minutes.) If the marinating liquid should run out before the chicken is done, baste with a teaspoon of olive oil from time to time. Season with a pinch of crushed pepper before serving. |
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2001-03-10