Broiled Chicken With Rosemary Recipe

1. 1

   With a sharp knife cut along one side of the backbone of the chicken from neck to tail.

2. 2

   Spread the chicken open, cut along the other side of the backbone from neck to tail, and remove the backbone.

3. 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. 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. 5

   Tuck the wing tips behind the shoulders and remove and throw away the fat.

6. 6

   Make the seasoning: In a bowl combine well all the ingredients.

7. 7

   Arrange the chicken in a dish and brush the chicken with the seasoning.

8. 8

   If time permits, let the chicken marinate, covered and chilled, turning occasionally, for at least 2 hrs or possibly overnight.

9. 9

   Transfer the chicken to a plate and pat it dry.

10. 10

    Brush the chicken on all sides with the melted butter and season with salt and pepper.

11. 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. 12

    Transfer the chicken to a heated platter and garnish the platter with the watercress.

13. 13

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.