spatchcock chicken mary berry

spatchcock chicken

Basic ingredients for spatchcock chicken

  • 1 large chicken, approximately 4 to 5 pounds
  • 2 tablespoons olive oils,
  • divided Kosher Salt and Fresh Ground Black Pepper
  • 1 teaspoon baking powder (optional)
  • 1 medium onion, roughly chopped
  • 1 medium carrot, peeled and roughly chopped
  • 1 medium stalk celery
  • 1 bay leaf
  • 1 tablespoon dry vermouth/sherry
  • 1 teaspoon soy sauce
  • 3 teaspoons unsalted butter
  • 2 tablespoons juice from 1 lemon

How to make spatchcock chicken

  • Preheat the oven to 500°F by setting the oven rack in the upper-middle. Use sharp kitchen shears to remove the spine from the chicken. Cut into five to six pieces of approximately 1-inch length. Set spine aside. Flatten the chicken by placing it skin-side up on a cutting board. Apply firm pressure to the breastbone. Transfer chicken to a wire rack and place on a foil-lined baking sheet. Place chicken in a position so that the breasts align with the center of the baking sheet, and that the legs are near to its edge.
  • Use 1 tablespoon of olive oil to drizzle chicken. In a small bowl, combine 1 tablespoon of kosher salt, 1/2 teaspoon ground pepper, and 1 teaspoon baking soda (if desired). Sprinkle the mixture all over the chicken. Sprinkle mixed herbs on chicken. To evenly distribute the season, rub the chicken.
  • Place a wire rack on a rimmed baking sheet covered with aluminum foil. Bake the chicken until the thickest part close to the bone registers 150° on an instant-read thermometer. Then, roast for 45 minutes. If the chicken becomes too dark, reduce the heat to 450°F.
  • After this, Heat the remaining tablespoon of oil in a small saucepan on high heat until it shimmers. Stir in the chicken spine. Cook for 3 minutes, stirring occasionally. Stir in celery, carrot, onion, and celery. Now Cook, stirring often until the vegetables begin to brown. Add bay leaf. Deglaze with vermouth, sherry, or 1 cup of water. After this, Use a wooden spoon to scrape any browned bits from the bottom of the pan. Cook for 20 minutes at a simmer. Strain solids from the pan and return the liquid to it. Boil on medium heat for about 7 minutes, until only 1/3 of the liquid remains. Mix in the soy sauce, butter, lemon juice, and heat off. Salt and pepper to taste.
  • After this, Take the chicken out of the oven and transfer it to a cutting board. Now cover loosely with foil and let rest for five minutes before carving. Hot jus is a good accompaniment.

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