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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages

Spatchcock Chicken


Serves 2

Ready in 2hrs 30

1. 1 small chicken, (approx 1kg)
2. 1tbsp lemon juice
3. 1tbsp balsamic vinegar
4. 1cm piece fresh root ginger, peeled and grated
5. 1tbsp sesame oil
6. 1tbsp sunflower oil
7. 1tbsp Asda Soy Sauce
8. 1 clove garlic, crushed
9. 1tbsp clear honey

how to check if the chicken is cooked

1. Pierce the thickest part of the chicken flesh with a metal skewer. If the juices run clear, the chicken is cooked. If the juices are pink, cook a further 5-10 minutes then re-check.
2. Put the chicken upside down on chopping board, with its tail end towards you. Using poultry scissors, cut along both sides of the back bone, cutting through the ribs. Lift out the back bone and discard.
3. Turn the chicken over and flatten it with the palm of your hand, with your other hand on top for extra pressure. The chicken should be squashed to the same thickness all over to ensure that it cooks evenly.
4. Push two metal skewers diagonally through the chicken. This will help to keep it flat as it cooks. Put the chicken in a non-metallic dish. Mix all the marinade ingredients together and pour over the chicken. Cover the dish loosely with clingfilm and put in the fridge for an hour, occasionally brushing the chicken with the marinade.
5. Preheat the oven to 190C/170C Fan/Gas 5. Discard the clingfilm and transfer the chicken and marinade to a roasting tin. Cook in the oven for 40 minutes then cook on the barbecue for a further 10 minutes or until the meat is cooked through. Put on a serving platter, cover with foil and leave for 10 minutes. Cut in half to serve.