The Lake Lyle  Spine-less Chackun Bake Page

This recipe is one I caught on TV - it shows that I watch too much TV. But anyway, I tried it and really liked it.  I figured it worthy enough to make the Lake Lyle Menu.  Its real fast and easy and on top of everything else, it makes a lot o sense!   Ya just slice the chackun open and lay it flat on a broiler pan and bake it fast and let the drippins go right into the spuds & carrots and whatever that are cookin under the bird.  The end results is out-o-this world! 

Enough yacking.. Let’s cook, let’s eat…..  

Lay out all the needed supplies;

        1 – Nice whole chackun

        4 – Spuds

        1 – Small bag of baby carrots

        1 – bundle of table onions

        1 – Small red onion ( diced )

        1/5 – Stick of butter

        Garlic Power

        Minced Onion seasoning

        Salt & Peppa

Step 1.  Lay out the supplies - pretty simple a?

Step 2.  Make a marinate of soft butter, a lill garlic powder, and some minced onion.

( this will be used to stuff under the skin of the chackun )

Step 3.  Lay the bird on its back and either use a snip or just a good sharp butcher knife to cut the backbone out as shown.

Step 4.  Line a broiler pan with tin foil and fill with the diced spuds, onions, and carrots. Add a lill salt & peppa if ya like.

Step 5.  Place the cover over the pan, spray it with a lill Pam and lay the chackun out flat. Stuff balls of the butter marinate under the skin where ever you can - legs & breasts.

Step 6.  Pre-heat the oven ta 500.

Step 7.  Bake it for 30 minutes and look at what ya made!

Step 8.  Start a respectful presentation - move the spuds & carrots to a clean pan...

Step 9.  Lay the chackun in place.

Step 10.  Thar she be !!  - The All American Lake Lyle meal.

Step 11.  Feed a friend.

  Just eat  it