Posted on
21 October 2012
by
ewfood
BBQ Spatchcock Chicken
Ingredients
16 cups water
4 bay leaves
6 tbsp sea salt
2 tbsp sugar
3 tsp ground black pepper
3 tsp dried rosemary
1 chicken - spatchcocked
Olive oil
Black pepper
Onion powder
Preparation
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In a saucepan bring a quarter of the water to boil and add the bay leaf, rosemary and pepper.
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Cover the pot and remove it from the heat.
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Allow this mixture to stand for 10 minutes.
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Meanwhile dissolve the sugar and salt in the remaining water.
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Add the herbed water to the sugar salt mixture and refrigerate overnight.
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Soak the spatchcock chicken in this water for 4 - 6 hours in the fridge.
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Rinse the chicken quickly and pat it dry with a paper towel.
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Rub the chicken with the olive oil and season with the black pepper and onion powder.
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Grill the chicken on each side for 10 minutes.
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It is done when the juices run clear.
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Fashion an aluminium foil tent and allow the chicken to rest covered for 10 minutes before serving.
Cooks Note
A 'Spatchcock' chicken or 'Butterflying' the bird :
Preparing the poultry for roasting or grilling by removing the backbone and sternum of the bird, and flattening it out before cooking.
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