- 1 whole chicken
- 2 tablespoons of butter(more if needed)
- ½ teaspoon of your choice of herbs or spice(more if needed)
- salt & pepper
- Clean and rinse the chicken.
- Take kitchen shears and cut out back bone.
- Rinse again and pat dry.
- Discard back bone, site or put in freezer for stock.
- Discard giblets.
- Separate skin on breast side with finger.
- Just enough to put a small amount of butter between skin and meat.
- Make herb or spice compound.
- Butter should be soft but not too soft.
- Put compound in crevices you made in breasts.
- You can also put some under the thighs.
- Next, rub the rest on the outside skin of the bird.
- Salt and pepper the whole bird.
- Cook skin side down first for about 15-20 minutes, with lid on.
- Turn over, cook for 15 minutes with lid on, then 5 minutes with lid off.
- Chicken should fall apart when done an juices should run clear.
- Always make sure chicken is done before serving!!!
This week we will focus on BBQ’s. Who doesn’t love sitting down to a meal cooked on a grill? If you answered I don’t, then leave now and never return! Seriously, I dream of cooking outside all winter. Sometimes it’s the only thing that keeps me going. That and the promise of going to the beach and swimming in the ocean, playing the ukulele or camping on the beach, but that is a chapter all in itself. This last weekend we did both, beach and BBQ. Although not in the same day. I did make my new favorite, chicken!! I know it’s not that exciting, right? It’s not what, but, how you cook it. My new way is so easy and, impresses your guests. I take a whole chicken and cut out the back bone to make it butterflied. Then I make an herbed butter or spice compound to season the chicken. Cook on both sides for about 15-20 minutes each and it’s done! See, wasn’t that simple? In around 45 minutes you have a great looking and tasting bird, you’ve impressed your friends and get to have drinks instead of spending all your time cooking. Try it at the next bbq you have.
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