BillT
Fri, Sep-21-01, 02:04
Half-split Roasted Chicken
Ingredients for 6 persons: 1 4 lbs chicken, 3 garlic cloves (2.7 ECC), 3 thyme stalks, 3 rosemary stalks, 3 tablespoons olive oil, 3 tablespoons lemon, salt, pepper.
Preparation: 15 minutes. Cooking: 40 minutes. Resting time: 2 hours.
Preparation: With a cleaver, split the chicken into 2 through the backbone and flatten it, crushing slightly the breast, which will give it the shape of a toad). Put the chicken on a dish. Crush 3 cloves of garlic. In a bowl, place crushed garlic, salt, pepper, thyme and 1 crumbled rosemary stalk. Pour the oil and lemon juice and mix well. Cover liberally the chicken with this mixture and marinate it for 2 hours before cooking it on a barbecue from 35 to 40 minutes, turning to halfway through cooking and basting it during the cooking using rosemary stalks dipped into the remaining marinade or into the olive oil. Serve warm with a green salad.
Chef’s Note: Thin bacon slices may be placed on the grill towards the end of the cooking and served on top of the chicken.
Total ECC: 2.7; per person: .4 ECC.
Ingredients for 6 persons: 1 4 lbs chicken, 3 garlic cloves (2.7 ECC), 3 thyme stalks, 3 rosemary stalks, 3 tablespoons olive oil, 3 tablespoons lemon, salt, pepper.
Preparation: 15 minutes. Cooking: 40 minutes. Resting time: 2 hours.
Preparation: With a cleaver, split the chicken into 2 through the backbone and flatten it, crushing slightly the breast, which will give it the shape of a toad). Put the chicken on a dish. Crush 3 cloves of garlic. In a bowl, place crushed garlic, salt, pepper, thyme and 1 crumbled rosemary stalk. Pour the oil and lemon juice and mix well. Cover liberally the chicken with this mixture and marinate it for 2 hours before cooking it on a barbecue from 35 to 40 minutes, turning to halfway through cooking and basting it during the cooking using rosemary stalks dipped into the remaining marinade or into the olive oil. Serve warm with a green salad.
Chef’s Note: Thin bacon slices may be placed on the grill towards the end of the cooking and served on top of the chicken.
Total ECC: 2.7; per person: .4 ECC.