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Thread: REC: Roasted spatchcocked chicken with lemon and peperoncini

  1. #1
    Victor Sack Guest

    Default REC: Roasted spatchcocked chicken with lemon and peperoncini

    Very simple and very good. This Tuscan recipe is by Lori de Mori and
    can be found at
    <http://www.spectator.co.uk/scoff/3734583/summer-tuscan-style.thtml>.

    Victor

    Pollo schiacciata al limone e peperoncino
    Flattened spicy lemon chicken
    (Serves 4-6)

    2 kg roasting chicken, neck and giblets removed
    250 ml olive oil
    juice of one lemon
    4 fresh chillies, chopped
    sea salt

    Lay the chicken on its back and cut down the centre of the breastbone.
    Turn it over and flatten, breaking the backbone and loosening the joints
    with the heel of your hand.

    Whisk together the olive oil, lemon juice and chillies in a small bowl.
    Season with salt. Lay the chicken flat in a shallow baking pan, paint
    both sides with the marinade, pour any remaining marinade over the top,
    and refrigerate for two hours.

    Preheat your oven to 200C/gas mark 6. Roast the chicken, skin side up,
    for 50 minutes, basting regularly with the pan juices. Continue roasting
    at 180/gas mark 4, basting even more frequently, until the meat is
    cooked and juices in the joint between the leg and the thigh run clear,
    not pink. Rest for 10 minutes before carving or cutting into pieces.

  2. #2
    Roy Guest

    Default Re: REC: Roasted spatchcocked chicken with lemon and peperoncini

    On Apr 29, 3:54*pm, azaze...@koroviev.de (Victor Sack) wrote:
    > Very simple and very good. *This Tuscan recipe is by Lori de Mori and
    > can be found at *
    > <http://www.spectator.co.uk/scoff/3734583/summer-tuscan-style.thtml>.
    >
    > Victor
    >
    > * * * * Pollo schiacciata al limone e peperoncino
    > * * * * * * *Flattened spicy lemon chicken
    > * * * * * * * * * * *(Serves 4-6)
    >
    > 2 kg roasting chicken, neck and giblets removed
    > 250 ml olive oil
    > juice of one lemon
    > 4 fresh chillies, chopped
    > sea salt
    >
    > Lay the chicken on its back and cut down the centre of the breastbone.
    > Turn it over and flatten, breaking the backbone and loosening the joints
    > with the heel of your hand.
    >
    > Whisk together the olive oil, lemon juice and chillies in a small bowl.
    > Season with salt. Lay the chicken flat in a shallow baking pan, paint
    > both sides with the marinade, pour any remaining marinade over the top,
    > and refrigerate for two hours.
    >
    > Preheat your oven to 200C/gas mark 6. Roast the chicken, skin side up,
    > for 50 minutes, basting regularly with the pan juices. Continue roasting
    > at 180/gas mark 4, basting even more frequently, until the meat is
    > cooked and juices in the joint between the leg and the thigh run clear,
    > not pink. Rest for 10 minutes before carving or cutting into pieces.


    ==
    What in hell is a "spatchcocked" chicken?
    ==

  3. #3
    Roy Guest

    Default Re: REC: Roasted spatchcocked chicken with lemon and peperoncini

    On Apr 29, 6:38*pm, Roy <wila...@hotmail.com> wrote:
    > On Apr 29, 3:54*pm, azaze...@koroviev.de (Victor Sack) wrote:
    >
    >
    >
    > > Very simple and very good. *This Tuscan recipe is by Lori de Mori and
    > > can be found at *
    > > <http://www.spectator.co.uk/scoff/3734583/summer-tuscan-style.thtml>.

    >
    > > Victor

    >
    > > * * * * Pollo schiacciata al limone e peperoncino
    > > * * * * * * *Flattened spicy lemon chicken
    > > * * * * * * * * * * *(Serves 4-6)

    >
    > > 2 kg roasting chicken, neck and giblets removed
    > > 250 ml olive oil
    > > juice of one lemon
    > > 4 fresh chillies, chopped
    > > sea salt

    >
    > > Lay the chicken on its back and cut down the centre of the breastbone.
    > > Turn it over and flatten, breaking the backbone and loosening the joints
    > > with the heel of your hand.

    >
    > > Whisk together the olive oil, lemon juice and chillies in a small bowl.
    > > Season with salt. Lay the chicken flat in a shallow baking pan, paint
    > > both sides with the marinade, pour any remaining marinade over the top,
    > > and refrigerate for two hours.

    >
    > > Preheat your oven to 200C/gas mark 6. Roast the chicken, skin side up,
    > > for 50 minutes, basting regularly with the pan juices. Continue roasting
    > > at 180/gas mark 4, basting even more frequently, until the meat is
    > > cooked and juices in the joint between the leg and the thigh run clear,
    > > not pink. Rest for 10 minutes before carving or cutting into pieces.

    >
    > ==
    > What in hell is a "spatchcocked" chicken?
    > ==


    ==
    Forget it...I Googled it.
    ==

  4. #4
    pavane Guest

    Default Re: REC: Roasted spatchcocked chicken with lemon and peperoncini


    "Roy" <[email protected]> wrote in message
    news:[email protected]...
    On Apr 29, 3:54 pm, azaze...@koroviev.de (Victor Sack) wrote:
    > Very simple and very good. This Tuscan recipe is by Lori de Mori and
    > can be found at
    > <http://www.spectator.co.uk/scoff/3734583/summer-tuscan-style.thtml>.
    >
    > Victor
    >
    > Pollo schiacciata al limone e peperoncino
    > Flattened spicy lemon chicken
    > (Serves 4-6)
    >
    > 2 kg roasting chicken, neck and giblets removed
    > 250 ml olive oil
    > juice of one lemon
    > 4 fresh chillies, chopped
    > sea salt
    >
    > Lay the chicken on its back and cut down the centre of the breastbone.
    > Turn it over and flatten, breaking the backbone and loosening the joints
    > with the heel of your hand.
    >
    > Whisk together the olive oil, lemon juice and chillies in a small bowl.
    > Season with salt. Lay the chicken flat in a shallow baking pan, paint
    > both sides with the marinade, pour any remaining marinade over the top,
    > and refrigerate for two hours.
    >
    > Preheat your oven to 200C/gas mark 6. Roast the chicken, skin side up,
    > for 50 minutes, basting regularly with the pan juices. Continue roasting
    > at 180/gas mark 4, basting even more frequently, until the meat is
    > cooked and juices in the joint between the leg and the thigh run clear,
    > not pink. Rest for 10 minutes before carving or cutting into pieces.


    ==
    What in hell is a "spatchcocked" chicken?
    ......................
    If you ever figure out what a dictionary is, or what google is, please
    let us know. We will celebrate.

    pavane
    ==



  5. #5
    pavane Guest

    Default Re: REC: Roasted spatchcocked chicken with lemon and peperoncini


    "Roy" <[email protected]> wrote in message
    news:[email protected]...
    On Apr 29, 6:38 pm, Roy <wila...@hotmail.com> wrote:
    > On Apr 29, 3:54 pm, azaze...@koroviev.de (Victor Sack) wrote:
    >
    >
    >
    > > Very simple and very good. This Tuscan recipe is by Lori de Mori and
    > > can be found at
    > > <http://www.spectator.co.uk/scoff/3734583/summer-tuscan-style.thtml>.

    >
    > > Victor

    >
    > > Pollo schiacciata al limone e peperoncino
    > > Flattened spicy lemon chicken
    > > (Serves 4-6)

    >
    > > 2 kg roasting chicken, neck and giblets removed
    > > 250 ml olive oil
    > > juice of one lemon
    > > 4 fresh chillies, chopped
    > > sea salt

    >
    > > Lay the chicken on its back and cut down the centre of the breastbone.
    > > Turn it over and flatten, breaking the backbone and loosening the joints
    > > with the heel of your hand.

    >
    > > Whisk together the olive oil, lemon juice and chillies in a small bowl.
    > > Season with salt. Lay the chicken flat in a shallow baking pan, paint
    > > both sides with the marinade, pour any remaining marinade over the top,
    > > and refrigerate for two hours.

    >
    > > Preheat your oven to 200C/gas mark 6. Roast the chicken, skin side up,
    > > for 50 minutes, basting regularly with the pan juices. Continue roasting
    > > at 180/gas mark 4, basting even more frequently, until the meat is
    > > cooked and juices in the joint between the leg and the thigh run clear,
    > > not pink. Rest for 10 minutes before carving or cutting into pieces.

    >
    > ==
    > What in hell is a "spatchcocked" chicken?
    > ==


    ==
    Forget it...I Googled it.
    ==

    Great, sorry for the insult.

    pavane



  6. #6
    Roy Guest

    Default Re: REC: Roasted spatchcocked chicken with lemon and peperoncini

    On Apr 29, 9:34*pm, "pavane" <pav...@somewhere.something.com> wrote:
    > "Roy" <wila...@hotmail.com> wrote in message
    >
    > news:[email protected]...
    > On Apr 29, 6:38 pm, Roy <wila...@hotmail.com> wrote:
    >
    >
    >
    > > On Apr 29, 3:54 pm, azaze...@koroviev.de (Victor Sack) wrote:

    >
    > > > Very simple and very good. This Tuscan recipe is by Lori de Mori and
    > > > can be found at
    > > > <http://www.spectator.co.uk/scoff/3734583/summer-tuscan-style.thtml>.

    >
    > > > Victor

    >
    > > > Pollo schiacciata al limone e peperoncino
    > > > Flattened spicy lemon chicken
    > > > (Serves 4-6)

    >
    > > > 2 kg roasting chicken, neck and giblets removed
    > > > 250 ml olive oil
    > > > juice of one lemon
    > > > 4 fresh chillies, chopped
    > > > sea salt

    >
    > > > Lay the chicken on its back and cut down the centre of the breastbone..
    > > > Turn it over and flatten, breaking the backbone and loosening the joints
    > > > with the heel of your hand.

    >
    > > > Whisk together the olive oil, lemon juice and chillies in a small bowl.
    > > > Season with salt. Lay the chicken flat in a shallow baking pan, paint
    > > > both sides with the marinade, pour any remaining marinade over the top,
    > > > and refrigerate for two hours.

    >
    > > > Preheat your oven to 200C/gas mark 6. Roast the chicken, skin sideup,
    > > > for 50 minutes, basting regularly with the pan juices. Continue roasting
    > > > at 180/gas mark 4, basting even more frequently, until the meat is
    > > > cooked and juices in the joint between the leg and the thigh run clear,
    > > > not pink. Rest for 10 minutes before carving or cutting into pieces.

    >
    > > ==
    > > What in hell is a "spatchcocked" chicken?
    > > ==

    >
    > ==
    > Forget it...I Googled it.
    > ==
    >
    > Great, sorry for the insult.
    >
    > pavane


    ==
    No problem...just not used to some of the terminology used. Google is
    indeed our friend...some of the time at least.
    ==

  7. #7
    Giusi Guest

    Default Re: REC: Roasted spatchcocked chicken with lemon and peperoncini


    "Roy"
    > ==
    > What in hell is a "spatchcocked" chicken?
    > ==


    ==
    Forget it...I Googled it.
    ==

    Presumably the explanation you found was precisely that offered by Victor in
    the recipe.



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