Sunday, January 20, 2008

Chicken alla diavola

Getting grilled meat in the dead of winter (particularly the New England winter) is a nice treat, so I put my broiler to the test. Results: positive.

This was my first time dealing with a whole chicken. A bit of an adventure, but all turned out as it should. I was instructed to butterfly the chicken, which at first had me going $#@*%$, but with the help of Alton Brown and this video it was accomplished. Once butterflied, it got a bath of lemon juice and olive oil, and a rub of freshly cracked pepper (courtesy of my mortar and pestle) and sea salt. It then went in the broiler, lower rack, for maybe 45 minutes, turned over once.

Served with a side of nutmeg sweet potatoes, mashed again in the mortar.

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