ButterFlyChicken

7/23/2000 - Butterfly Chicken

The Recipe
	Following the instructions, I washed the bird and started making the 2 slices down along the backbone - I have a little knife that I keep very sharp (next picture) and merely proceeded to cut out the back bone - 2 clean cuts - 1 one each side. Again using the sharp little knife, I split the breast bone cartridge from the inside -of the bird it seemed to work great - didn't even turn the bird over. Click on the picture for a larger version.
	In the picture, the skin has been lifted from the bird - even got my fingers through from the head to the ankle bones - still a little early to add seasonings - when I do it will probably be just a little salt and pepper. 3:15pm - Just decided that a little Spanish Rice would be great - using the abqegg'r recipe. I just used a rub on the chicken that consisted of kosher salt, black pepper and paprika. Life is GOOD!
	4:00pm - Chicken is on the BGE. Dome temperature ranged between 300 and 350 degrees. 6:00pm - dinner is served. The chicken was great, the Spanish Rice was exceptional. Try both recipes, you'll love dinner!