> wrote in message
oups.com...
> Thanks. Basting is what I ended up doing, because the chicken took 2
> hours to cook. in. It wasn't an impressive taste this time. I
> spatchcock chicken when I'm not sure if I got all the loose gore out of
> the inside but that makes it hard to keep the lemon inside.

2 hours! was it a big chicken? spatchcocked chicken should be done in an
hour or so. Squeeze the lemon juice over the chicken & place the squeezed
lemons over the chicken. It'll slowly get charred & you can add sugar or
honey over the lemons for a nice sweet tangy charred flavour. Another thing
you can do is make a stuffing (lemons, herbs spices etc) & put it all under
the skin. It'll flavour the meat nicely & the charred skin will taste good
too. No runaway lemons i gaurantee... As for the gore that remains after the
chicken has been gutted, it just gets cooked away into brown bits near the
rib cage or drips off into the oven dish/pan.

DC.