Grilling Chicken

Chicken that is to be grilled (or broiled), such as in the recipe for Poulet Grillé à l’Américaine, should be cut in a way that provides maximum surface contact with the heat source.

1. Using a chef’s knife, remove the backbone by cutting through each side of the cavity of the chicken.
2. Flatten the chicken out by pushing on the breast area. At this point, the breastbone can also be removed to facilitate carving as well as eating.
3. Leave enough bone structure so that the chicken will hold its shape while cooking.