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Spatchcock

I small chopped onion I bouquet garni I shallot 2 bay leaves I sprig thyme 4 tablespoonfuls vinegar I pint (2 cups) brown sauce I teaspoonful meat extract 2 chopped gherkins 1/2 tablespoonful capers I teaspoonful chopped parsley Cut the chicken in half and season the inside of the bird with salt and pepper, chopped onion, and bouquet garni and allow to lie in a cool place for an hour. Brush the bird over with melted butter and grill it for twenty minutes, basting all the time. Sprinkle with browned bread crumbs, cook for ten minutes more, and serve the following sauce with it: Chop the shallot with the bay leaves and put them in a pan, add the thyme, pepper, and vinegar; simmer until the vinegar is reduced to half the quantity, then mix with it the brown sauce and meat extract and boil for ten minutes, rub through a sieve and add the gherkins, capers, and parsley. Make very hot and use.

To make the bouquet garni, tie together a piece of well-washed fresh parsley, a sprig of thyme, a sprig of marjoram, a bay leaf, a celery leaf, a small piece of cinnamon stick, a clove of garlic, a blade of mace, and a piece of green or red pepper. I tender chicken 1/2 lb. (I cup) rice