Broiled Chicken with Rosemary Recipe - Cooking Index
Broiled Chicken with Rosemary Recipe - Cooking Index
| 1 | Broiler-fryer chicken - (3 1/2 to 4 lbs) | |
| Melted unsalted butter - for brushing chicken | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Watercress sprigs - for garnish | ||
| For Seasoning | ||
| 3 tablespoons | 45ml | Fresh lemon juice |
| 1/4 cup | 59ml | Olive oil |
| 2 | Garlic cloves - minced | |
| 2 teaspoons | 10ml | Minced fresh thyme |
| (or 1 tspn dried thyme) | ||
| 2 teaspoons | 10ml | Minced fresh rosemary |
| (or 1 tspn crumbled dried rosemary) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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 well all the ingredients.
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 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.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9179) - from the TV FOOD - NETWORK
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