In article >,
"zara" > wrote:

> "DaleW" > wrote in message
> ...
> Tuesday was very hot for April. I spatchcocked a chicken, which then
> sat with some Greek-esque spices for a while, then was rubbed with
> olive oil, garlic, and lemon before grilling.
>
> I like that method advanced one step. I bone the chicken out before cooking.
> I also bone out roast chicken and turkey - they cook faster and taste
> better.
>
> I also like a reduction gravy or sauce, will all meats. Easier to do with
> oven roasting, since you can harvest the fond. But a good supply of
> Demi-glace gets you halfway there.
>
> I like a good California Cab or a heavy Merlot with everything. A good
> Sancerre works for me also.

I do the Jacque Pepin style of cutting through the backbone and
flattening the chicken that is rubbed with mustard, olive oil, white
wine, soy sauce and herbs d' Provence. It cooks in 30-40 minutes for a
3-4 pound bird.