Brokeback chicken take 2 - an even more perfect bird!!

Tommy "Once again we found ourselves under the boughs of the banyon tree"

Or, in a state of bliss, as he just translated to me, when i said "what does that mean?"

Tonight we had butterfly roasted chix with greek potatoes and mushroom rice. And a nice Chardonnay. Delicious. Eve though I have the plague and am bombarded with histamines, it was still delicious. I think it was so good it even cured me a little.

Greek potatoes....peel 2 large russet potatoes. Preheat oven to 350-

slice potatoes into large chunks. in bowl combine about 1/4 c olive oil, 2 T tomato paste, 1 T oergano, 1 T fresh garlic, and the juice of 1 large lemon. toss with potatoes in a roasting pan, then salt and pepper to taste. Roast @ 350 til knife easily goes through a spud. (about 45 min) Oh they are deelishy.

Rinse the chicken

Backside up, take a pair of serrated scissors, and cut down the middle of the back - cut off al l the spine - reserve to make a chicken stock later with the giblets that sometimes come with the chicken

open up chix like a book

flip over

then,with both palms, push down, like shaitsu, and snap and flatten chicken and perfect you'll have it

Preheat oven to 400

Marinade: let chix sit at room temp for 1 hour w marinade-

4 springs fresh rosemary (from window herb garden)

5 cloves garlic, chopped fine

kosher salt

fresh grnd pepper

baste in olive oil

2-3 T chix stock

1 1/2 fresh squeezed lemon juice

1 (heaping we like oregano) T oregano (dried)

Tommy likes to mix all in a cup, then spread all over the chicken

Bake in preheated oven - we find exactly one hour @ 400 is great....but you want thermometer to read 165-170 in thigh, or juices running clear....