On Apr 29, 6:38*pm, Roy > wrote:
> 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?
> ==

==
Forget it...I Googled it.
==