SPATCHCOCK CHICKEN
Why spatchcock?
This technique of lattening a whole chicken by removing the backbone means it cooks quicker and more evenly, remains more succulent and allows marinades, rubs and other seasonings to cover more of the chicken’s surface area.
How to spatchcock
Turn the chicken over so the backbone faces you. Using a sturdy pair of kitchen scissors or clean secateurs, cut down either side of the backbone and remove. Turn the chicken over and push down irmly on the breastbone to latten.
Extra touches
You can score the legs to help any marinade penetrate the meat, if you like. Also, pushing criss-crossed metal skewers through the chicken makes it easier to handle.
When marinating
The lavour combinations are endless, but as spatchcocked chicken is generally cooked over a higher heat or barbecued directly over hot coals, it’s best to avoid ingredients that burn quickly, like honey, sugar or maple syrup.
Thorough cooking
To barbecue, place the chicken over ashen coals skin-side down, and cook for 1520 mins until charred. Turn and cook for another 15 mins until the juices run clear when you pierce the thickest part of the thigh. Or, cook on a baking tray in the oven for 3540 mins at 200C/180C fan/ gas 6. A temperature probe should read at least 70C in the thickest part of the thigh, or use the piercing test.
Safe handling
Always use dierent boards and utensils when handling raw and cooked poultry, washing your hands and the work surface well after handling the raw bird. Also, remember never to baste cooking chicken with marinade that’s been in contact with the raw meat.