Sunday, 25 January 2015

Butterflied Chicken

Butterflying or spatchcocking a chicken will make it cook much quicker, which is great for a roast after work.  It is also a good way to cook a whole chicken on the barbecue.

It is very easy - use a kitchen shears or poultry shears to remove the back bone and then squash the chicken down flat. Watch this video to see how it is done.

Once the chicken is boned out  it can be roasted. I like to add some extra flavour by rubbing a little flavoured oil all over the skin.  If possible, cover and refrigerate the chicken overnight.

Flavoured Oil
1 tablespoon oil
2 teaspoons smoked paprika/hot smoked paprika
1 teaspoon garlic powder

Mix ingredients together and rub into the flesh of the chicken

To cook the chicken

Line a shallow tray with foil.

Place the chicken, skin side up, on a bed of fresh thyme or lemon thyme. This is not essential but does add some flavour.

Roast at 180 deg C until golden brown and cooked, this will take a bout 40 - 50 minutes. 

Remove chicken from the oven and allow to rest in a warm place.

Roast some vegetables at the same time for the perfect dinner.

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