I am showing solidarity with Pam at Sidewalk Shoes. Last summer, she introduced us to the wonderful world of spatchcocking your chicken. Get your minds out of the gutter, kids; it's a real word, and it means cutting the chicken open for more even cooking, particularly on a grill. Well, Pam reminded us last week that she's grilling a chicken a week, and on a cold (really - 46 degrees in June?!?) and rainy night (Sunday), I roasted mine. Here's how.
SPATCHCOCKED LEMON/CHIVE CHICKEN
1 Oven stuffer roaster
1 big handful chives
1/4 cup (1/2 stick) margarine or butter, at room temperature
miniscule amounts of salt.
Cut your chicken open along the backbone with a good, sturdy pair of kitchen shears, like this:
Sprinkle the inside with just a wee bit of salt - remember, you don't want to ruin your kidneys, and I promise you'll never miss it with the flavor this baby packs. If you're roasting in a pan, sprinkle generous amounts of chopped chives in the bottom of the pan (obviously you can't if you're grilling your chicken), and plop it in the pan, inside down. In a small bowl, mash the margarine with a fork. Add the pulp and juices from the lemon (take off the zest and save it for something else) and the chopped chives, and mash them all together well. Stick your fingers gently under the chicken skin and loosen it. Take small clumps of the margarine/chive/lemon mix, and stuff them under the skin. Pat back in place, and roast at 325F for as long as you need based on your chicken size, or cook it on your grill however you might do it.
You can use butter, but I was feeling "healthy" and decided that margarine would be the "low fat" choice for this. The truth is that the flavor is fine either way, and I was quite happy using the alternative that costs 1/4 as much. The other truth is that I cooked 2 chickens for one dinner, as is my custom with a house full of people, but felt you'd all like this recipe so much better if I cut it down to "normal family" size! Enjoy!