last weekend. Just thunderstorms and rain. I wanted this summer actually not wear long pants anymore, but today there is no other way left. Two weeks of leg room took a sudden end.
The experience of recent years shows that every sunny day in May and June which falls on a weekend, must be used for grilling. For the end of June begins what we the Germans call it summer. Not one day more than 20 degrees and mostly overcast skies with rain showers moving through.
So Saturday was a technically better weather these days, the sacks of coal was still half full (and the fresh coal) and the chicken was on the grill.
A few days after our return from Sydney I found on the Internet on the Spatchcocked Chicken . Finally a chicken as with Velazques of barbecue? Yup! Therefore had to be tried!
prepare the chicken is a bit disgusting, I've also never done before, so in dead chickens rummage. However, must be creaking and cracking, the backbone out, the sternum and also finished the poor thing.
the grill hot, beautiful, and so that is also fairly even with lid. to prevent the fat drips into the coals and burns, the chicken comes on a grill pan, breast up. So the thing sizzling on the grill about an hour and is then turned over to the grand final, now on the rack so that the breast is now nicely would collect the heat. After about 20 minutes, the skin is nice and brown microswitches, then down it and onto the plate!
The potatoes are peeled by Jamie's way first and then cut into bite-size pieces. 10 minutes in salted water, let drain and evaporate water. The Garlic Card or a press Knoblaufzehen two muses and add to the potato. Pepper, thyme and rosemary, a few chili flakes should not be missed. Cover pot and shake on it properly. Then spread the potatoes on a baking sheet and drizzle with olive oil. 20 minutes in the preheated hot (230 ° C) oven, in between moving again with a wooden spoon and ready.
salad. And the salad ciabatta .
Before a Mojito. The mint is in fact at this season in top form.
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