Barefoot Bloggers: Butterflied Chicken

I hate raw chicken. Blech. But that's ok. I made it through as you can tell. It was the moment of a lifetime. Ok, so that's a little dramatic, but when Bimmer's trying not to puke taking pics of you stuffing chicken... well, that's life.
The ingredients. And don't forget the recipe. Disregard: bagels, Sunchips, watermelon, tomatoes and um, well, the beer.
You're supposed to use a whole chicken. I cannot handle cutting up a whole chicken. I tried but it went into the crockpot.
The yummy smells that will emit from your kitchen...
Garlic. I think my pores will emit the smell tomorrow. That's kinda gross! Sorry work friends!

Smash three cloves of garlic with the back of your knife. You should actually make a fist, but I feel like I get more power from the heel of my hand.
And it should look like this.
Then chop rosemary. Or whatever it's called. I can't remember. I don't have the recipe in front of me.
Then make a paste. Stir it well, kind of smashing as you go. I made a mistake. I dumped a whole bunch of pepper into it - you can tell that I like pepper, so it was ok with me. But still, don't do that.
And then stuff the paste under the skin of the chicken while Bimmer gags and takes blurry pics all the way through it. It's ok, you'll get over it. And eat it.

Still blurry. Sorry, Bimmer.
Finally, he can put the camera down - and I thought I had all the right settings for him too, but then I forget that he doesn't really know anything on the camera besides automatic. Oops.
Ick. Chicken skin. But you can see the bulge of the paste underneath it - sprinkle salt, pepper, more paste if there's any leftover, and some olive oil.
Cover and refridgerate for one hour.
And then chop watermelon accidentally on the same board that you cut garlic about 15 minutes earlier.

And keep forgetting. Then make a face once you try the watermelon. Garlicky watermelon is not so good. Don't laugh, the best of us makes mistakes. Sometimes they taste great and well, sometimes they don't.
You're supposed to grill the chicken 12 minutes per side. It rained, sorry Ina. Sear the chicken for 4 minutes per side. The burner should be on high. You want grill marks. You want the fabulousness of char.
Then put it in a preheated 350 degree oven for 13 - 15 minutes or until the juices run clear.
And just out of the oven...
And onto my plate!!!

Ina's Butterflied Chicken

1/4 cup chopped fresh rosemary leaves, plus 2 sprigs

3 garlic cloves, chopped

1 teaspoon lemon zest

1 1/2 tablespoons lemon juice

Good olive oil Kosher salt

Freshly ground black pepper

2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied

1/2 lemon, thinly sliced

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.

Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.

Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.

Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

Enjoy!

PSH