April 8, 2009 For nearly a year now, J and I have kept instructions on how to butterfly a chicken close by. It's always seemed like such an easy way to cook the whole bird but turned into one of those "Oh yeah, we'll do that next weekend" kind of deals.
We traditionally have cooked whole chickens in our Ronco Rotisserie (YES these are awesome machines!) but slaying that slippery and floppy thing onto the skewers nearly always ends up in a ruined mess on the floor with tense words of "Oh let ME do it!" escaping out of our kitchen window.
Well, this weekend was the weekend. And I have to say that it was totally quick and easy, no tense words exchanged at all! It was so much easier getting the meat off the bird and didn't take the usual 80+ minutes to cook. Any questions on butterflying should be directed to the husband, as I didn't actually do the deed. I took sidedish duties: Corn & Black Bean Salad ~ perfect BBQ grub!
Corn & Black Bean Salad
1 cup each, corn kernels and black beans (rinsed and drained) 1 ripe tomato, seeded and diced 1 bell pepper, diced (I prefer yellow, orange or red for this dish) Big handful of cilantro, chopped Optional: 1/4 of a red onion, diced (let marinate in the dressing for a bit to take the bite off) Optional: Diced avocado
For the dressing: Juice of 1/2 a large lemon 1/4 teaspoon each, coarse salt and ground pepper; sprinkle of garlic powder 2 tablespoons Italian dressing
Mix, chill and serve! (Note: If any excess liquid develops, simply drain from bowl before serving.)