Posted on
17 September 2012
by
ewfood
Spatchcock Chicken
Ingredients
1 whole chicken
2 oz. butter
1 teaspoon each of your favourite herbs, I like to use rosemary and thyme
1 tbsp. olive oil
Salt and pepper to season
16fl oz. white wine
Preparation Time
10
Cooking Time
60
Preparation
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Place the chicken on a clean surface breast side down. Using a pair of poultry shears or sharp kitchen scissors cut along the right and left sides of the spine
-
Remove the spine that you have just cut off and set to one side. Consider your chicken spatchcocked
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In a small bowl combine the butter, herbs and a pinch of salt
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Carefully separate the skin from the chicken without removing it and stuff the buttery mixture between the skin and the meat
-
Rub the olive oil onto the outside of the chicken and season it well with salt and pepper. You can also add dried herbs to the seasoning
-
Place the chicken in a roasting tin and add wine. Cover the bird and bake it for 40 minutes
-
Remove the foil and continue baking for 15-20 minutes until the skin has gone a golden brown
Cooks Note
Preparation time: 10 minutes; Cooking time: 60 minutes
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