Grilled Spatchcock Chicken

FOR SPATCHCOCK CHICKEN:

1. Place the chicken breast side down so the tailbone is facing you. Use a pair of sturdy kitchen scissors to cut along one side of the chicken backbone, all the way up the spine, then cut along the other side of the backbone and remove it from the chicken (save the backbone for stock, recipe here).
2. Flip the chicken over so the breast side is up and use two hands to press down on the top of the breast to crack the bone and allow the chicken to lay flat.
3. Transfer the chicken to a large, shallow bowl.
4. Use a vegetable peeler to remove the skin of the lemons in large 1" x 3" pieces.
5. Lay the cloves of garlic on a cutting board and place the flat side of a knife over the cloves. Whack the FLAT SIDE of the knife with you fist or palm to crush the garlic cloves. Remove the skins.
6. Add the lemon zest, garlic, tarragon, thyme, kosher salt, black pepper and olive oil to the chicken. Cut one lemon and squeeze the juice into the bowl. Use your hand to rub it all over, scattering the herbs, lemon and garlic evenly. Cover with plastic wrap and refrigerate for 12-24 hours.
7. Remove the chicken from the refrigerator about 1 hour before grilling so it can come to room temperature.
8. Use kitchen scissors to snip off the tips of the chicken wings (they tend to burn on the grill -- and we can use them for the stock).

FOR THE CHICKEN STOCK

1. Place the chicken neck, gizzards, wing tips and backbone into a small pot. Add the onion, carrots, black peppercorns and 1 teaspoon of the kosher salt. Cover with water and bring to a boil. Reduce heat to medium, so that the stock is bubbling. Cook the stock, uncovered for about 45 minutes to 1 hour until the stock has reduced to about 2 ½ or 3 cups of liquid.
2. Use a pair kitchen tongs to remove the neck, back bone and wing tips to a cutting board to cool.
3. Strain the chicken stock through a strainer into a glass measuring cup with a spout. Set aside.
4. When the chicken neck, etc are cool enough to handle, remove the skin and pick out the bits of meat that are clinging to the bones. Set aside.

FOR THE GRAVY:

1. In a small saucepan, melt the butter over medium high heat. Whisk or stir in the flour, remaining salt and ground pepper. Cook for one minute until there's no dry bits of flour left and the mixture is bubbly.
2. Add the wine, sherry or vermouth to the flour mixture and whisk to combine. Slowly add the chicken stock a little at a time, whisking constantly. Bring the gravy to a boil over medium high heat, stirring constantly. Remove from the heat and add the reserved chicken bits to the gravy. Taste for seasonings and adjust as necessary. Set aside.

TO GRILL THE SPATCHCOCKED CHICKEN:

1. Heat your gas or charcoal grill to 450°.
2. Remove the chicken from the marinade and pull off the large chunks of garlic, and lemon peel. Pat dry with paper towels.
3. Place the chicken skin side down on the grill to sear and brown the skin. Cook the chicken for 18 -20 minutes, watching for flareups, then use your spatula and tongs to flip the chicken.
4. Cook the chicken for an additional 15 minutes, or so.
5. Flip the bird again and cook for 3-5 minutes more just to add extra browning to the skin. Use an instant read thermometer to make sure your chicken cooked and is in the safe range of 165°.
6. Transfer the chicken to a cutting board and let rest for 10 minutes before carving. Serve with the gravy.