Cooking Spatchcock with 80 Garlic Cloves!

Let's Cook My Way @ Urdaneta Village

"A spatchcock, (also known as 'spattlecock', 'butterfly') is poultry or game that has been prepared for roasting or grilling by removing the backbone and sternum of the bird and flattening it out before cooking... The term 'spatchcock' is used when the backbone is removed..." Wiki  

I say that this dish is one of the best (in my book, THE best) Tita Nelia (Let's Cook My Way) has taught her students. The rich chicken flavor was enhanced with generous amount of oregano, marjoram, thyme, tarragon (not to mention, salt and pepper) olive oil and of course,  garlic... all 80 (roasted and fried) cloves of it before searing and baking for about one hour. 

We were feasting on the Roast Garlic Spatchcock with toast and butter while bathing in the smell of roast spatchcock wafting from the kitchen! I tell you... the house never smelled this good!

Please watch the short video. You can actually hear and smell the spatchcock sizzling! Enjoy!