Broiled Butterflied Chicken, the gconnor way
Based on Alton Brown’s Broiled Butterflied Chicken recipe though I have made a couple, ah, modifications… This version of the recipe is not for the faint of heart (nor for competent cooks, apparently :) 1 1/2 teaspoons black peppercorns 4 garlic cloves, minced 1/2 teaspoon kosher salt 1 lemon, zested Extra virgin olive oil Onions, carrots and celery cut into 3 to 4-inch pieces 3 to 4-pound broiler/fryer chicken 1 cup red wine 8 ounces chicken stock 2 to 3 sprigs thyme Some anonymous herb Canola oil Position the oven rack 8 inches from the flame/coil and Turn broiler to high.