Originally Posted by pacanis
Thanks for the info.
The next chicken I cook, which might be today, I'm going to try to pop the bone on one side and nother the other, just to see if I can tell a difference.
Not sure what this part is called specifically. It certainly helps to remove it completely from the thigh before you cook it.
After the back bone has been removed ( Spatchcoked )
Right next to the thigh is a fairly thick piece of something, next to the bone. That's probably what Rock is referring to. It's kind of looks like a piece of fat. But it's tougher. Cut that piece out.
I've noticed if I forget to do that it's harder to bite into the meat.
Here's one of my recipes for it.
1 whole fairly large chicken.Rinsed well,dried using paper towels.
1/4 Cup of olive oil
1 teaspoon of crushed chili flakes
2 lemons squeezed of it's juice,if you don' have one, bottled lemon juice will do.Use 1-2 teaspoons.
Dash of black pepper
In a medium sized bowl-add olive oil,lemon juice,chili flakes,pepper. Mix it well set the marinade aside.
To spatchcock the chicken,remove the backbone. Lay the chicken flat and press to flatten the breastbone,cartilage.You don't want to cut the chicken into 2 halves. Loosen the skin all around. It crisps up the skin when broiled.
In a large enough dish to hold the chicken.
Pour the marinade over the chicken. Cover and marinate overnight refrigerated, or marinate a few hours.
Preheat your broiler,and pan on high..30 minutes.
When ready place the chicken breast side down. Bone side up. Cook for 20 minutes,turn the chicken over. Finish cooking it breast side up. Check it every few minutes baste often. Cook an additional 15-20 minutes until the thigh juices when poked with a fork run clear.
Remove the chicken. Let it rest 10 minutes before carving.
Squeeze the lemon juice over the chicken and eat up!
The chicken has a nice peppery zesty taste to it