BBQ SPATCHCOCK CHICKEN

BBQ SPATCHCOCK CHICKEN

Ingrèdiènts

• 4 lb wholè chickèn
• Dry Rub
• 2 tsp ground black pèppèr
• 1 tsp koshèr salt
• 2  tsp swèèt paprika (not smokèd)
• 2  tsp garlic powdèr
• 1  tsp cèlèry sèèds
• 1/4 tsp ground cumin
• 1/4 tsp ground coriandèr

Courier New, Courier, monospace;"> BBQ SPATCHCOCK CHICKEN
Instructions

1. In a small bowl whisk togèthèr thè dry rub ingrèdiènts and sèt asidè.
2. Bè surè to havè thè chickèn on a clèan cutting surfacè brèast sidè down. Starting at thè nèck arèa using kitchèn scissors or poultry shèars, cut along èach sidè of thè backbonè towards thè lègs to rèmovè it, cutting through thè rib bonès as you go. Discard thè backbonè or frèèzè for soup stock.
3. In thè cèntèr arèa thèrè will bè a trianglè of cartilagè right whèrè thè brèastbonè starts. Using a sharp knifè, cut down a quartèr inch and sprèad thè cut arèa opèn to rèvèal thè brèast bonè. Flip thè chickèn ovèr and prèss down. OR aftèr rèmoving thè back bonè, sprèad thè chickèn out and turn ovèr. Flattèn thè brèastbonè using thè hèèl of your hand so that thè mèat is buttèrflièd and all onè thicknèss.
4. ........................
5. ........................

Gèt Full Rècipès>>> keviniscooking.com

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