Cleaning out old magazines always unleashes some amazing recipes. This weekend was no exception. I found this tasty gem from a Fine Cooking magazine. The best part about this recipe is the butter and mustard mixture you put under the skin that make the chicken tender and juicy. This was delicious, tender and a great way to kick of grilling season. We will have to do this again and play around with the herbs in the butter mixture. I would love to add some tarragon to the recipe.
I have used the butterfly or spatchcocking method to cook a chicken before. All you need to do is remove the backbone and then flatten the chicken by breaking the breastbone. Doing this helps cook the chicken faster and more evenly. I hear it is great when you do this with the Thanksgiving turkey too. If you want to give a try check out my other post that demonstrates how to cut the backbone out of the chicken. It is less scary than you think, though it sounds like a Dexter episode.
