Butterflied Chicken
From alton brown
Steps
Position the oven rack 8 inches from the flame / coil and turn broiler to high.
Crack peppercorns with a mortar and pestle until coarsely ground.
Add garlic and salt and work well.
Add lemon zest and just enough oil to form a paste.
Cut vegetables into pieces and place in a deep roasting pan.
Place chicken on a plastic cutting board breast-side down.
Using kitchen shears , cut ribs down one side of back bone and then the other and remove.
Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it , then by placing two fingers underneath the bone and levering it out.
Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you.
Loosen the skin at the neck and the edges of the thighs.
Evenly distribute the garlic mixture under the skin , saving 2 teaspoons for the jus.
Drizzle the skin with oil and rub in , being sure to cover the bird evenly.
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Ingredients
black peppercorns, garlic, kosher salt, lemon, extra virgin olive oil, onion, carrots, celery, broiler-fryer chickens, red wine, chicken stock, thyme, canola oil