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Tuscan Lemon and Rosemary Spatchcock Chicken on a Gas Grill
by
Michele Tedrick
Calificación: 4.0
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.%20Now%20if%20it%20was%20winter%20I%20would%20make%20French%20Chicken%20in%20a%20Pot%20with%20Fresh%20Herbs%20and%2040%20Cloves%20of%20Garlic.%20With%20the%20outdoor%20temperature%20in%20the%20high%2070's%20who%20wants%20their%20oven%20on%20for%20over%20an%20hour?%20Instead,%20I%20want%20those%20flavors%20from%20the%20grill,%20with%20moist%20chicken%20and%20crispy%20skin.%20I've%20made%20this%20three%20times%20within%20two%20weeks.%20It's%20that%20good.%20Plus,%20I%20needed%20to%20use%20up%20that%20rosemary!%3C/p%3E%3Cp%3ETuscan%20Lemon%20and%20Rosemary%20Spatchcock%20Chicken%20on%20a%20Gas%20Grill%3C/p%3E%3Cp%3E1.%20Dry%20the%20whole%20chicken%20with%20paper%20towel%20so%20it%20is%20easier%20to%20handle%20and%20place%20the%20chicken%20on%20a%20cutting%20board%20breast%20side%20down%20with%20the%20spine%20facing%20up.%20Using%20kitchen%20shears%20cut%20along%20each%20side%20of%20the%20spine%20to%20remove.%3C/p%3E%3Cp%3E2.%20Crack%20the%20breast%20bone%20about%20half%20way%20through%20with%20a%20knife%20in%20order%20for%20the%20chicken%20to%20lay%20flatter.%20This%20will%20help%20the%20chicken%20cook%20more%20evenly.%3C/p%3E%3Cp%3E3.%20Run%20a%20wooden%20skewer%20through%20the%20thighs%20and%20lower%20part%20of%20the%20breast%20to%20make%20the%20bird%20more%20sturdy%20for%20the%20grill.%20I%20actually%20did%20this%20after%20the%20brining%20step%20the%20first%20time,%20but%20the%20next%20go%20round%20I%20did%20this%20step%20before%20I%20put%20the%20chicken%20in%20the%20brine.%20Reason?%20You%20are%20soaking%20the%20skewer%20in%20the%20brine%20rather%20than%20in%20another%20vessel,%20thus,%20condensing%20two%20steps%20into%20one.%20(See%20step%207%20for%20placement%20reference)%3C/p%3E%3Cp%3E4.%20Dissolve%201/2%20cup%20each%20of%20salt%20and%20sugar%20in%20a%20large%20pot%20of%20cool%20water.%20Use%20just%20enough%20water%20to%20make%20sure%20the%20chicken%20is%20submerged%20about%202%20to%203%20quarts.%20Let%20the%20chicken%20brine%20in%20the%20refrigerator%20for%201%20hour.%3C/p%3E%3Cp%3E5.%20In%20the%20mean%20time%20mince%20the%20rosemary%20and%20zest%20of%201%20lemon.%3C/p%3E%3Cp%3E6.%20Mince%20the%20garlic%20then%20smash%20the%20garlic%20with%20salt.%3C/p%3E%3Cp%3E7.%20Place%20the%20rosemary,%20lemon%20zest,%20and%20garlic%20in%20a%20small%20bowl.%20Squeeze%20the%20juice%20of%201/2%20of%20lemon%20and%20add%20the%20pepper.%3C/p%3E%3Cp%3E8.%20After%201%20hour%20remove%20the%20chicken%20from%20the%20brine,%20place%20on%20cutting%20board%20and%20dry%20with%20paper%20towel.%20Carefully%20loosen%20the%20skin%20from%20the%20chicken%20with%20your%20fingers%20and%20insert%20the%20herb%20mixture%20between%20the%20skin%20and%20the%20chicken.%3C/p%3E%3Cp%3E9.%20Prepare%20the%20grill%20by%20heating%20it%20on%20high%20for%2015%20minutes%20then%20clean%20the%20grates%20with%20a%20grill%20brush.%20Lighly%20oil%20the%20grates%20with%20paper%20towel%20coated%20with%20olive%20oil.%20Leave%20one%20side%20of%20the%20grill%20on%20high%20and%20shut%20the%20other%20side%20of%20the%20grill%20off.%20Place%20the%20chicken%20skin%20side%20up%20on%20the%20cool%20side%20of%20the%20grill%20with%20the%20legs%20towards%20the%20hot%20side.%20Leave%20the%20chicken%20in%20this%20position%20for%20about%2030%20to%2040%20minutes%20or%20until%20the%20chicken%20reaches%20155%20degrees.%3C/p%3E%3Cp%3E10.%20When%20the%20chicken%20is%20almost%20cooked%20through%20at%20155%20degrees%20flip%20the%20chicken%20skin%20side%20down%20on%20the%20hot%20side%20of%20the%20grill.%20Also,%20place%20the%20remaining%20half%20of%20lemon%20cut%20side%20down%20on%20the%20hot%20side%20of%20the%20grill.%20The%20chicken%20is%20done%20when%20it%20reaches%20165%20degrees%20about%205%20to%207%20minutes.%20Let%20chicken%20rest%20skin%20side%20up%20under%20a%20loose%20tin%20foil%20tent%20for%205%20minutes.%20Cut%20chicken%20in%20pieces%20and%20squeeze%20lemon%20over%20the%20chicken%20right%20before%20serving.%3C/p%3E){kind=link}