Spatchcock

7 September 2011

Spatchcock

Ingredients

Chicken (whole – free range)       12 each

Chicken stock                           100 g

Rosemary                                     7 sprigs

Lemons                                        4 each

Oil                                            250 ml

Method

1. Cut chicken open down breast bone

2. Cut off tail, wing tips and any excess skin and fat

3. Wash off chicken to remove any remaining blood and fat

4. Put chicken onto roasting tray

5. Pour over oil and rub in

6. Sprinkle with chicken stock

7. Squeeze over lemon juice

8. Place sprigs of rosemary between chickens

9. Rub with hands to completely cover chick in spices, oil and juice

Chef Tips

Do the same with a peri-peri chicken using oil and chili sauce instead of other ingredients

Can use mixed herbs or any other fresh herbs for variation in flavor.