Nutmeg chicken under a cast-iron frying pan from Weber's Barbecue Bible: Step-by-Step Advice and Over 150 Delicious Barbecue Recipes (page 167) by Jamie Purviance

  • whole chicken
  • rosemary
  • garlic
  • black peppercorns
  • whole nutmeg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must marinate 2 hours.

  • Delys77 on September 10, 2012

    A very interesting technique. I believe the process is referred to as spatchcocking, and it was my first time doing so. Getting the breast bone out required a little more fiddling than the book suggests but it wasn't too difficult once I used my knife. I did cut back on the nutmeg a little (about 2 tsp) and I still think it was a little too much. The flavour was nice, but the nutmeg verged on the overpowering. I might try this technique with other flavourings such as a pesto, or perhaps herbs and sundried tomatoes. Overall a good technique

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