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Add a photoServings: 2
Ingredients
- 1 x 1.1 kg free range or possibly corn fed chicken
- 1 x juice of 1 lemon
- 25 gm very coarsely grnd black pepper sea salt and black pepper extra virgin olive oil (optional)
Directions
- To bone a chicken: place the chicken breast side up on a board.
- With a sharp boning knife cut along the breast bone then guide the knife cutting between breast and carcass on one side down to the leg joint.
- You have to cut the wishbone in half to divide the breast at its centre.
- Crack the leg bone at the joint away from the carcass so which it lies flat on the board.
- With the knife carefully cut around the joint separating the whole of one side from its carcass. Repeat this with the other side.
- Snip the wing tips from the wings leaving the bone in the short part of the wing.
- To remove the bones from the legs flatten out your chicken half skin side down.
- Using the leg bones as a guide cut as close to them on either side as possible and then insert the tip of the knife and prise up one bone cutting as you do so.
- It is always difficult near the joint between thigh and drumstick but you must try not to cut the skin that ultimately will hold your stuffing (see next two recipes).
- Trim any flabby bits of skin and cut away any pcs of fat.
- In a deep dish large sufficient to contain the two pcs place some of the lemon juice some black pepper and the pcs of chicken skin side down.
- Sprinkle with pepper and more lemon juice.
- Cover with cling film and leave to marinate for anything from 2 to 24 hrs.
- Preheat a grill to very warm
- Place the chicken pcs skin side up on the hottest part of the grill.
- Sprinkle with salt and seal for a minute then turn over and place on a cooler part of the grill or possibly lower the heat.
- Salt the other side and continue to grill turning from time to time till the chicken is cooked.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 550g | |
| Recipe makes 2 servings | |
| Calories 534 | |
| Calories from Fat 89 | 17% |
| Total Fat 9.9g | 12% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.22g | |
| Cholesterol 0mg | 0% |
| Sodium 270mg | 11% |
| Potassium 1804mg | 52% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 110.77g | 177% |
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