This chicken cooks under the frying pan
By Judith Evans
St. Louis Post-Dispatch
Ever spatchcock a chicken? That's not a made-up word: It's a technique. Here's how:
1. Cut out the backbone.
2. Press on the chicken to flatten it as much as possible.
3. Cook under a weight, such as foil-wrapped bricks or a cast-iron skillet.
The result will be juicy, evenly cooked meat.
Here are detailed directions in a recipe from "Weber's Way to Grill," by Jamie Purviance (Sunset Books, $24.95). If you need more help, Weber has a video posted on its Web site (you'll have to register to watch it).
The nutmeg in this recipe is a bit unusual, so it if doesn't appeal to you, substitute something more to your liking.
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NUTMEG CHICKEN UNDER A CAST-IRON SKILLET
Yield: 4 servings
1. In a large, shallow bowl or a 13-by-9-inch baking pan, combine oil, rosemary, garlic, nutmeg, salt, sugar and pepper.
2. Place the chicken, breast side down, on a cutting board. Using sturdy kitchen shears or a very sharp knife, cut from the neck to the tail end along both sides of the backbone; remove backbone. Take special care if you are using a knife; you'll be cutting through small bones and will have to use some force.
3. Once the backbone is out, you'll be able to see the interior of the chicken. Make a small slit in the cartilage at the bottom end of the breastbone. Then, placing both hands on the rib cage, crack the chicken open like a book. Run your fingers along either side of the cartilage in between the breasts to loosen it from the flesh. Grab the bone and pull up on it to remove it along with the attached cartilage. The chicken should now lay flat.
4. Place the chicken inside the bowl or in the baking pan and turn to coat it evenly with the marinade. Cover with plastic wrap and refrigerate for about 2 hours.
5. Prepare the grill for direct cooking over medium-low heat.
6. Brush the cooking grates clean. Place the chicken, bone side down, over direct medium-low heat (about 350 degrees). Put a heavy cast-iron skillet directly on the chicken (or use a sheet pan weighted with 2 foil-wrapped bricks). Close the lid and cook for 20 to 30 minutes. Remove the skillet, turn the chicken over, replace the weight, close the lid and cook until the juices run clear and an instant-read thermometer inserted into the thigh (not touching the bone) registers 170 degrees, 20 to 30 minutes. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
