Citrus, Onion, & Beer Marinated Spatchcocked Chicken

Ah, spatchcocking. No, that isn’t something dirty (probably) and no, it’s not what they play with in Badminton. It’s a method of flattening out a whole chicken by removing it’s backbone so you can spread it flat across a grill so it cooks more quickly than leaving it whole.

I learned the essentials of technique and temperature from this link but used a very different mixture for the marinating process. Also note this is a recipe for grilling, so you will need either a gas or charcoal barbecue grill.

Agnolotti Again! Stuffed with Chicken Mousseline, topped with Spicy Red Sauce.

We’ve done this dance once before, but I saw enough potential in the agnolotti method that I simply had to give it another go with different ingredients. Specifically, something with more protein. I also thought that this attempt would be a good time to  knock out another ratio from Ratio. With this post I have currently used 7 out of 31 ratios. For anyone trying to keep count here’s what I’ve done so far: fritters, pasta, pie dough, sponge cake, brine, mayo, mousseline.

Chicken mousseline is typically made with the dark meat, but I decided to chance it with chicken breast meat this time. For the record, it worked out just fine.

For Alcohol Week, Getting Poultry Plastered AKA Drunken Chicken.

Drunken chicken has a great chew and intriguing flavor.

It’s week 5 of 52 Weeks of cooking, and the theme is alcohol! Awesome! Hard to believe it is 5 weeks already, that means that the year is almost a tenth of the way over. This challenge makes the year feel like it’s going pretty fast…

Now, I am no stranger to alcohol, and no stranger to cooking with alcohol either; beer marinades, wine reductions, beer batters, are all excellent ways to make use of alcohol to enhance the taste of food.

But one obvious recipe that I never got around to making was Drunken Chicken. At the heart of it, it is simply chicken prepared gently by steaming or poaching, and then allowed to marinate after cooking in a mixture of stock and rice wine.

This strikes me as a pretty good warm weather food given that it is served chilled, and the sweetness and chewiness of the dish is very nice as well. I’ve added some my own adjustments to correct the original recipe a bit.

As always, full recipe at the end.