Herb Broiled Chicken Recipe

Broiling is a high-heat cooking method that cooks very quickly, which isn't always a good technique for cooking a whole chicken, because, with chicken, it's important to cook it all the way through. The workaround is to start with a smaller bird called (totally unsurprisingly) a "Broiler, " Which typically weighs around two to three pounds and will feed two people each. And then, we need to take it apart some. The goal is to flatten it out, so that it cooks quickly on one side, and then the other. A common technique is called spatchcocking, which involves removing the backbone (which can be done using a pair of kitchen shears) and then splitting the breastbone cartilage so that it will lie flat. This technique is also sometimes called "Butterflying. "You can ask your butcher to do it for you, if it isn't already sold that way. Make sure the butcher wraps up the backbone for you because 1) you're paying for it anyway, and 2) it's great for making gravy or chicken stock. Sometimes you'll get a chicken that's been split into two separate halves, and that's fine too. You can also broil quartered chickens or chicken parts. Spatchcocking allows you to generously season both the inside and outside of the chicken, which is exactly what we'll do in this recipe. By the way, we happen to be broiling our chicken in this recipe, but a spatchcocked chicken could also be cooked on the grill.