The King of Meats

The beginnings a of collection of my methods of meat preparation.
Broiled Chicken
-first we flatten out the chicken:
- take a smallish fryer 2-3 lbs., place it breasts up on a cutting board, insert a chef's knife into the cavity and cut along both sides of the spine and remove it. (this may take a little work, and the extracted spine is pretty cool/gross)
- flip it over and slice along the bottom of the breastbone to split the connective tissue and then spread the chicken out flat and flip it back over
- lightly coat the chicken in olive oil
- cover the top skin in salt and pepper and whatever herb/spice you enjoy (I just used garlic salt and it tasted great - Herbs de Provence next time)
- Heated broiler (mine is high/low - I use high) and the rack just above middle
- Put the chicken on a broiler pan breasts up and into the oven for 15 minutes
- Flip her over and herb/spice up the inside/bottom and then back in for 10 more minutes under the broiler
- take it out, flip it over and rest it for 5 minutes
- put together your sides (I used brocolli & cheese and s small salad this time)
- dig in