Roasted Spatchcock Chicken






Roasted Spatchcock Chicken

Tender moist and flavourfull chicken with a lovely crisp skin.  Cooks to perfection in half the time.

Ingredients:

  • 1 medium sized whole chicken, at room temperature
  • 1 stalk of celery, trimmed and sliced
  • 1 carrot, trimmed and sliced
  • 1 parsnip, trimmed and sliced
  • 1 onion, peeled and sliced
  • 6 cloves garlic, peeled and bashed
  • a few sprigs fresh thyme
  • a splash of olive oil
  • salt and pepper to taste
  • 2 lemons, divided
  • 1 tsp dried sage
  • 1 tsp dried parsley
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 4 TBS softened butter

Instructions:

  1. You will need a good pair of kitchen scissors for this recipe.  Pat your chicken dry with some paper towelling and ten place it onto a large cutting board, bottom side up, neck facing you.  Holding the neck in one hand, and using the kitchen scissors, cut  down along the spine on one side, working as close to the spine as you can so that you don't waste any good meat.  Repeat on the other side.  Wrap the spine (chicken back) up tightly and freeze to make some chicken stock another time.
  2. Flip the chicken over on the cuttong board, breast side up.  Using the heel of your hand press down firmly, flattening the breastbone (you will need to break it) so that the chicken and legs are all one thickness.  I like to tie the legs together and tuck the wing tips under the skin of the thigh. (see photograph)
  3. Mix together the softened butter along with the dried herbs, and the zest of one lemon.  Loosen the skin on both the breasts and the thigh and push some of this mixure under the skin.  Rub any remaining mixture on top and dust generously with salt and black pepper.
  4. Preheat the oven to 225*C/425*F/ gas mark 7.
  5. Place all of the cut vegetables in an oven proof skillet (I use my cast iron one) with a splash of oil, and cook for about 10 minutes, tossing and stirring. Add one of the lemons quartered and then the sprigs of thyme.  Place the spatch-cocked chicken on top of these in the skillet.  Squeeze the juice from the zested lemon over top.
  6. Place the skillet in the preheated oven and roast for about  25 minutes.  Lower the temperature to 190*C/375*F/ gas mark 5.  Baste the chicken and roast for a further 35 to 45 minutes until the chicken juices run clear and the skin is a lovely golden brown. 
  7. Remove from the oven and let rest for about 10 minutes before slicing to serve.  If you wish you can use the pan juices to make a gravy, or you can just spoon a few of them over the sliced chicken to serve.  Delicious!

source :https://theenglishkitchen.blogspot.com/




Komentar

Posting Komentar

Postingan populer dari blog ini

Spicy Lamb Steaks

Gambar
Spicy Lamb Steaks Ingredient     ·       4-6 lamb rump steaks (around 700g) ·       1 heaped teaspoon oregano ·       1 teaspoon finely chopped fresh rosemary ·       1 heaped teaspoon paprika ·       1 teaspoon cumin ·       Salt and pepper to season (after cooking) Method: 1.     Mix together the oregano, rosemary, paprika and cumin, and sprinkle over the lamb steaks. Use the back of a teaspoon to spread the rub into the steaks and leave in the fridge for at least an hour. 2.   Add a drizzle of olive oil to a griddle pan on a medium-high heat and leave for a minute or so to heat up fully. Add the steaks to the pan and cook for around 4-5 minutes on each side so that the steaks are charred like they would be on a BBQ, whilst still pinkish in the middle. Rest for 5 mins (I wrapped mine in foil to reserve the juices), then serve. 
Baca selengkapnya

RAINBOW CAKE WITH RAINBOW FROSTING

Gambar
Rainbow in the Clouds Cake - this gorgeous cake has a rainbow on top AND a frosting rainbow hidden inside! It's perfect for St. Patrick's Day or any party! I chose to flavor my cake and buttercream with lemon, but you can use any extract you like: vanilla, coconut, almond, and orange would also all be delicious. INGREDIENTS FOR THE CAKE: 21 oz granulated sugar (3 cups) 21 oz cake flour (6 cups) 2 tbsp + 2 tsp baking powder 1 1/2 tsp salt 12 egg yolks 2 cups milk at room temperature 1 tbsp lemon extract or other flavoring of choice 12 oz unsalted butter at room temperature FOR THE RAINBOW BUTTERCREAM: 9 egg whites 14 oz granulated sugar (2 cups) 1 lb unsalted butter soft but still cool 1 tbsp lemon extract 1/4 tsp salt Gel food coloring in rainbow colors I like Americolor brand FOR THE FLUFFY CLOUD FROSTING: 6 egg whites 9.3 oz granulated sugar (1.3 cups) 2 tsp vanilla extract Pinch salt OPTIONAL DECORATIONS: Fondant Rainbow Gold Chocolate Coins US CUSTOMARY - METRIC INSTRUCTION
Baca selengkapnya

Angel Food Cake

Gambar
 Angel Food Cake ingredients: 150g granulated sugar, divided (3/4 cup) 70g plain flour (1/2 cup all purpose) 1 TBS cornflour (cornstarch) 210g  free range egg whites (7 large) 2 tsp vanilla extract 3/4 tsp cream of tartar 1/4 tsp salt To serve: whipped cream, or thick cream, or clotted cream fresh berries or fruit instructions: Preheat the oven to 165*C/325*F/ gas mark 3.  Have ready a 9 by 5 inch loaf tin.  Make sure that is is NOT a non-stick pan. Also please do not line the pan or grease it in any way.  Angel food cake needs a ungreased ordinary tin pan in order to rise properly. Measure 50g of the sugar into a bowl (1/4 cup) along with the flour and cornflour.  Whisk together and set aside. Put the egg whites into a large grease free bowl, along with the vanilla, cream of tartar and salt.  Beat with an electric whisk on medium speed just until the whites become foamy.  Continue to beat whilst adding the remainder of the sugar 1 tablespoon at a time.  Beat on high until it forms sof
Baca selengkapnya