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Categories:Viewed: 49 - Published at: 3 years ago
Ingredients
- 2 chickens, about 3 1/2 pounds each
- 3 tablespoons olive oil or vegetable oil
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon salt
- 5 slices firm white bread (to yield about 2 1/2 cups fresh bread crumbs)
- 2 sprigs fresh thyme, or 1/2 teaspoon dried
- 2 sprigs fresh oregano, or 1/2 teaspoon dried
- 4 tablespoons chopped chives or parsley
- 1/2 teaspoon freshly ground black pepper
Method
- Cut off the wing tips of both chickens and set aside with the necks and gizzards (these can be wrapped and frozen for use in stock or soup).
- Holding one chicken on its side, cut through the backbone beginning at the neck end with a sharp knife.
- Spread the chicken open, lay it bone side down on the table, and press it against the table with your hands to flatten it.
- Pull off the skin; it should come off easily except, perhaps, around the wings.
- Remove what you can.
- Repeat with the other chicken.
- Place the two chickens flesh side up on a jellyroll pan and rub with 1 tablespoon of the oil and the Tabasco.
- Sprinkle with salt.
- Cover and refrigerate until cooking time.
- Prepare the herb coating.
- Put the bread slices in the bowl of a food processor and process until they are crumbs.
- Chop the fresh thyme and fresh oregano in a food processor or by hand with a sharp knife.
- Combine the bread crumbs; the chopped thyme, oregano and parsley; the black pepper, and the remaining 2 tablespoons oil.
- Toss gently to coat the bread crumbs lightly with the oil.
- When ready to cook, preheat oven to 400 degrees.
- Pat the herb coating lightly over the surface of the chickens.
- Place in oven and bake 30 to 35 minutes until the crumbs are nicely browned.
- Remove and let sit for 10 minutes.
- Cut into pieces and serve.
