Tuscan Spatchcock Chicken on the Big Green Egg

I love butterflied or "spatchcock" chicken and decided to try butterflying the chicken at home. It was amazingly easy!! I just cut out the backbone with cooking shears, opened the bird up like a book, removed the sternum and voila!

I made a marinade of the zest of 2 lemons, 1/2 cup grape seed oil (olive oil can burn at a high temp), then finely chopped 2 cloves of garlic, 3 sprigs rosemary, several sprigs of Italian parsley, 1 tbs red chili flakes and about 2 tsp of yummy Cyprus salt. Rubbed the chicken really well, then marinated 5 hours. Overnight would be even better!

We fired up the Big Green Egg and brought it to about 450 degrees, added a cup of soaked pecan chips and threw the bird on for about 40 minutes to an hour until the thigh read 165 degrees. Just plan your time for an hour to play it safe. Finish with a squeeze of lemon.

 As you can see here, we are cooking this indirectly with the grill plate inverted. This prevents the bird from burning. Next time I'm going to put some large chunks of veggies in a cast iron skillet with some beer or wine and let the yummy chicken juices dribble over them.

 After 20 minutes...

 40 minutes later and the bird is done! Let it rest covered in foil for about 10 minutes before carving and serving on warmed plates.

We devoured the chook with a side of rosemary and garlic roasted potatoes & Brussels sprouts with pancetta and grape tomatoes. Sprinkled a little more coarse salt on it too.

To make the sprouts, simply toss with diced pancetta, 1 clove chopped garlic, several grape tomatoes cut in half lengthwise and 1 tbs olive oil. Salt and fresh cracked pepper to taste. Cook in a 450 degree oven for about 35 minutes. I put the potatoes in about 25 minutes before the sprouts. 

Roasted Pancetta and Patate Arrosto

My gorgeous and smart friend Michelle suggested we attend a Tuscan cooking class at our local Central Market taught by renowned chef Gina Stipo and of course I had to make this dish as soon as possible. We were also served an insanely delicious chesnut soup and calamari braised in marinara, which I will soon cook and post here.

But really, what's not to love about pork cooked in BACON?? Since uncured pancetta is impossible to find here in austin, I substituted uncured Applegate Farms Sunday Bacon. My husband devoured half of the 2 pound roast if that tells you anything...

Ingredients

Raw pancetta or 1 package uncured bacon (I use Applegate Farms or Niman Ranch)

1 pork loin

fresh rosemary from two sprigs

4 leaves fresh sage

1 tsp ground fennel seeds, or fennel pollen

3 garlic cloves

salt to taste

2 cups dry white wine

Directions

In a food processor, make a paste of 1 tbs olive oil, sage, fennel, rosemary and garlic.

Salt both sides of pork loin and rub paste on top of the loin. Layer the loin with bacon strips and tie it with string to secure.

Place in a roasting pan and add about 2 cups of white wine to generously coat the bottom. Place it in a preheated oven at 450 degrees for about an hour until the middle reads 150 degrees. Let it rest 15 minutes before thinly slicing. Reduce pan juices on stove top with a bit more wine, strain fat and drizzle. garnish with parsley and serve with Roasted potatoes (Patate Arrosto).

Patate Arrosto

4 large Yukon potatoes peeled and cut into large chunks about an inch cubed.

1/2 cup olive oil

1 tbs chopped fresh rosemary

1 tbs chopped fresh sage

3 garlic cloves, finely chopped

2 tsp sea salt

Mix ingredients together and line in a large baking dish and cook along side the pork about 45 minutes to one hour so they are golden brown and cooked through. Finish with a little more salt if needed.

Fantastico!!!!!!