On Apr 29, 9:34*pm, "pavane" > wrote:
> "Roy" > wrote in message
>
> ...
> 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.
> ==
>
> Great, sorry for the insult.
>
> pavane

==
No problem...just not used to some of the terminology used. Google is
indeed our friend...some of the time at least.
==