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Road Kill Chicken


I call this Road Kill Chicken, because its flattened out like if it were �road kill�

One 3 to 4 pound whole chicken
Three tablespoons of whole black pepper
One tablespoon kosher salt
One Habanera Pepper, seeds removed
As many garlic cloves as you like
Olive oil
Dried thyme

Method:
Place the chicken breast side down on the cutting board. Using kitchen shears, remove the backbone. Turn the bird over, and cut/pry out the keel bone. Using your fingers, separate the skin from the meat, but leave the skin on the bird.

In a mortar, crush the peppercorns. Add the salt, and thyme. Dice the pepper, and add to the mortar. Add in the garlic cloves. Using a grinding motion with the pestle, grind everything to a paste. Add in the Olive oil.

Spread this mixture under the skin of the bird. Drizzle olive oil on the skin, and salt it. Turn the bird over, and spread oil on that side, and salt it.

Place the chicken under a broiler, and cook about 10 min, until the skin starts to darken, and turn crisp. Remove the chicken, turn it over, and place it back under the broiler for another 10 to 12 min.

Remove, cool a few moments, separate pieces, and serve.

If desired, use the drippings to make gravy for the chicken:
Pour off the chicken fat, but reserve three tablespoons
Deglaze the pan with � cup white wine, scraping the crusty bits with a spoon
Put the Chicken drippings into a saucepan over med high heat. Add in three tablespoons of all purpose flour. Cook for about three min, stirring. Add in the liquid from the pan, and another 1 � cups warm milk. Whisk until it thickens, Season with salt, and black pepper.

I use a boning knife to poke a hole and separate the thigh/leg joint, thigh/body joint, and the wing/body joint.

Looks great. I was planning to do the same on my grill, and try out a new set of poultry shears.

I am surprised it took two hours to cook, though. I'm gonna do direct medium coals, thirty minutes per side should do it. If not, I'll adjust accordingly.

I got to thinking. The chicken on the grill reminded me of one of my old recipes from back in the 90's. I broiled that bird, but you could use the recipe and prep method on the grill as well.

This sounds good. I season my bird the same pulling the skin away from the meat and rubbing with the seasoning.


Does the olive oil make the skin more crisp?