Spatchcock chicken. Something you read about in the food supplements of the broadsheets? Or watch on the TV? Well it needn't be. It's oh so simple, and can save you money. Last weekend Sam and Dad spatchcocked a chicken, and it was simply delicious. Sam enjoyed cutting the spine out. To put it simply, all you need to do is remove the backbone of your chicken and flatten it out. Use a couple of skewers to keep the chicken spread out. The one above is Dad's Sunday dinner (for tomorrow).
For a change I'm marinating the chicken overnight, so it should be super tasty on Sunday. It's a simple marinade of olive oil, lemon juice, paprika and crushed garlic. Ingredients shown above.
When you mix these four parts together they create an irresistibly yummy liquid, which smells absolutely bloody lovely! No, honestly, try it, it is fabulous. And looks a bit "cheffy" too.
And when you pour it over the chicken it looks like this. It's now sitting in the fridge for the night, and each time I open the door, OH MY GOODNESS! The aroma is overwhelming and mouth-watering. Roll on Sunday dinner!
Don't be scared to spatchcock. It's fun AND has extra benefits which I'll mention tomorrow.
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