On Apr 29, 3:54*pm, (Victor Sack) wrote:
> Very simple and very good. *This Tuscan recipe is by Lori de Mori and
> can be found at *
> <http://www.spectator.co.uk/scoff/3734583/summer-tuscan-style.thtml>.
>
> Victor
>
> * * * * Pollo schiacciata al limone e peperoncino
> * * * * * * *Flattened spicy lemon chicken
> * * * * * * * * * * *(Serves 4-6)
>
> 2 kg roasting chicken, neck and giblets removed
> 250 ml olive oil
> juice of one lemon
> 4 fresh chillies, chopped
> sea salt
>
> Lay the chicken on its back and cut down the centre of the breastbone.
> Turn it over and flatten, breaking the backbone and loosening the joints
> with the heel of your hand.
>
> Whisk together the olive oil, lemon juice and chillies in a small bowl.
> Season with salt. Lay the chicken flat in a shallow baking pan, paint
> both sides with the marinade, pour any remaining marinade over the top,
> and refrigerate for two hours.
>
> Preheat your oven to 200°C/gas mark 6. Roast the chicken, skin side up,
> for 50 minutes, basting regularly with the pan juices. Continue roasting
> at 180°/gas mark 4, basting even more frequently, until the meat is
> cooked and juices in the joint between the leg and the thigh run clear,
> not pink. Rest for 10 minutes before carving or cutting into pieces.

==
What in hell is a "spatchcocked" chicken?
==