Spatchcock Chicken
Armed with Diana Henry’s ‘From The Oven To The Table’ and a Youtube Video (below), I successfully spatchcocked, or butterflied a Chicken today. It wasn’t difficult at all; those years of feeling less than weren’t worth the fuss. Do something you think you can’t do today.
Recipe adapted from my favorite cook book du jour - From The Oven To The Table, Diana Henry.
Organic Ingredients serves 4
1 Organic Pastured Chicken
A few sprigs of Oregano, homegrown
A few springs of Thyme, home grown
3 Tablespoons Extra Virgin Olive Oil
1 Lemon
10 Cloves Garlic
1 Habanero Chili, homegrown, cut in half and deseeded
Celtic Sea Salt, to taste
Method
Wash, dry and remove Oregano leaves from stem. Discard stem. Do the same with the Thyme. Peel Garlic and place in a large pestle and mortar with a good pinch of Sea Salt. Crush to a pulp. Add Oregano, Thyme, Olive Oil, Lemon and Habanero and crush until well incorporated.
Spatchcock your Chicken and wearing gloves, rub marinade well into your chicken getting underneath the skin. Place in a Ziplock bag or a dish covered in plastic wrap and refrigerate for a few hours.
Place in a roasting pan and roast in a 400F oven for approximately 1 hour or until cooked through. Cut up before serving. Served with roasted Cherry Tomatoes and Green Beans, French Fries, BBQ and Peri Peri Sauce.
