Ah good old chicken! Going out to eat or eating clean for a workout or dieting program? Chicken is almost always the safest bet, but there’re big restrictions on the poultry. Anything too adventurous with chicken and it will not sell or people wont try it. That’s where duck, pheasant, and quail come into play. Especially since they’re not common in every day life and most supermarkets around the country.
This dish is really rustic and simple but adventurous at the same. Spatchcock chicken with honey focaccia bread.
This is 9 pound chicken but you can get small birds which make the cooking time faster.
Spatchcock is the term when you cut the back out from the chicken to make it cook faster but I took it a step farther and de-bone the whole bird from the back
I made a simple marinade of blended oil, garlic, parsley, shallots, and tarragon for the 9 pound bird. It took about 3 cups then I let it sit for an hour. I seasoned the chicken heavily with salt and pepper, then used a coal grill; with the size of the chicken it took an hour on the grill skin side down first. Then I flip it for the rest of the time. Because of my grill being a coal based grill, I added pecan smoking chips to give it a smokey flavor. But a propane grill will be faster for the control temperature and steady heat flow.
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