Sunday, August 21, 2011

Chicken under a Brick (ok two bricks)

Why would you put a chicken under a brick?  To cook the other side.  Ha.  Ok not funny.  It is suppose keep the chicken moist.  It turned out great.  The hard part about this was turning a whole roasting chicken into a flat piece of meat on the grill.  Two words "good scissors".  The technique is called Spatchcocking.  Fancy term for “ cutting out the backbone and laying it flat.  It was kind of yucky but it worked well.  It laid flat on the grill and cooked up nicely.  I used olive oil, salt, pepper and some fresh thyme to season it with.  It looks kind of strange. 
To go along with this we grilled some sweet corn and baked some fresh squash from a friend’s garden.  Thanks Cecilia.  It was good.  The dinner turned out a bit yellow looking but was very good.  For the second week in a row I was able to have a good beer to go with this.   Stone IPA.  It went very well.   
Lauri and I were taking about next week and what to do and we decided that we are going to start doing a regional theme dinners.  Asian, German that kind of thing.  Let’s see what we come up with next week.  

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