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.
Ha! I laughed at the last paragraph….sounds like a delicious way to cook a chicken. I need to use magazines for inspiration more.
It is so good and easy to make. I have a habit of piling magazines and then go through them all at once and always come away with some gems.
Joel would love this, but I think he’d have to learn the backbone removal technique himself;) I’ve actually cooked a turkey a few times before (Thanksgiving only), but haven’t made chicken since high school!
It really is creepy even for a non-vegetarian.
Oh my gersh that looks SOOO good!
I am pretty sure it is gluten free too!