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"There are many miracles in the world to be celebrated and, for me, garlic is the most deserving."
Felice Leonardo (Leo) Buscaglia (1924-1998)



Mr. Chicken is on the grill with my meat probe attached.
After I flip him I just insert the probe and let him cook until
he reaches 165 degrees.  Pretty slick.

I made this for the guys last evening and really wanted to do step by step pictures of the steps for splitting the chicken but
I was alone and, trust me on this, you can't cut a chicken, stuff butter under it's skin  and take pictures of yourself at the 
same time.  I'll make it again soon and make sure the guys are around to help with the photography.  
In the meantime, read carefully.

1 4 to 5 pound roasting chicken - whole
4 garlic cloves, minced
1 T. lemon zest
1/4 cup butter - softened
1 lemon - sliced thin
Seasoning salt

Thoroughly wash and pat the chicken dry.  Put him on a cutting board back side up. Line your cutting board with
parchment paper and clean-up is MUCH easier because you can just throw the paper away)   Using kitchen 
shears, cut out the backbone by cutting up either side of it.  Remove and discard.  

Open the chicken and look for the breast cartilage on the inside.  Using a sharp knife, carefully separate it from the breast
meat, cut out and discard.  Cut off the wing tips as well-- they'll just burn and be inedible.

Turn the chicken back to breast side up and use your fingers to carefully loosen the skin from the breast and from the 
thighs.  Use your fingers to loosen all the way around to the legs.  Wash your hands.

Mix the butter, garlic, lemon zest and a little seasoning salt in a small bowl.  Mentally dividing the butter into fourths, insert 1/4
into each of the openings you have made under the chicken skin.  Just stuff it under the skin with a teaspoon and smoosh it 
around.  Wash your hands.

Sprinkle the entire chicken with seasoning salt.  Put the chicken on a jelly roll pan, cover and refrigerate until
you're ready to cook.  I like to do this messy part in the morning so it's out of the way.  Wash your hands and
everything you or the chicken have touched.

Preheat your grill.  Turn to medium.  Oil the grill.

Put the chicken on the grill skin side down for 10 minutes or so.  Keep on eye on it because the escaping butter and
fat will cause flare-ups.

Using tongs, flip the chicken over, insert your meat probe into the thickest part of the breast, close the lid and let
it cook until the probe says 165 degrees.

You'll find your chicken easy to cut when you fix it this way.  I served rice and green beans with ours.  Enjoy!



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