The Chef
Laurent Tourondel, BLT Steak

Servings
Serves 4

Ingredients
3 sticks butter, softened
2 tablespoons chopped rosemary
6 tablespoons finely diced onion
1 1⁄4 cups fresh bread crumbs
1⁄2 cup rinsed, diced preserved-lemon rind (available at Kalustyan’s)
Salt and freshly ground black pepper
2 31⁄2-pound chickens, butterflied
6 tablespoons olive oil

Cooking Instructions
Combine butter, rosemary, onion, bread crumbs, and preserved lemon in a bowl, and season to taste with salt and pepper. Gently separate the chicken skin from the flesh, and stuff this mixture in between, covering the breast and thighs with a 1⁄4-inch layer. Brush the chickens with oil, and season to taste with salt and pepper.

Heat the grill to medium-high. Place the chickens on the grill skin-side down, and cook until the skin is brown, 4 to 5 minutes, moving to a cooler spot if the coals start to flare up. Turn the chickens over, close the grill hood, and cook for 15 minutes, or until the juices