-
1
With a sharp knife cut along one side of the backbone of the chicken from neck to tail.
-
2
Spread the chicken open, cut along the other side of the backbone from neck to tail, and remove the backbone.
-
3
Put the chicken skin-side down on a cutting board, pull out the breastbone, and flatten the chicken slightly with the flat side of a cleaver or possibly a large knife.
-
4
Turn the chicken over, cut a horizontal slit through the skin between the lower breast and each thigh, and tuck the tips of the legs through the slits.
-
5
Tuck the wing tips behind the shoulders and remove and throw away the fat.
-
6
Make the seasoning: In a bowl combine well all the ingredients.
-
7
Arrange the chicken in a dish and brush the chicken with the seasoning.
-
8
If time permits, let the chicken marinate, covered and chilled, turning occasionally, for at least 2 hrs or possibly overnight.
-
9
Transfer the chicken to a plate and pat it dry.
-
10
Brush the chicken on all sides with the melted butter and season with salt and pepper.
-
11
Broil the chicken, skin-side down, under a preheated broiler about 6 inches from the heat, turning and brushing with the butter, for 45 to 50 min, or possibly till the juices run clear when a thigh is pricked with a skewer.
-
12
Transfer the chicken to a heated platter and garnish the platter with the watercress.
-
13
This recipe yields 4 servings.
