A spatchcock is a way of preparing poultry for roasting or grilling by removing the backbone of the bird so it can be opened out and flattened before cooking. This preparation method can be used to speed up the cooking time and ensure an evenly cooked bird. Due to the way oven heat circulates, more heat will go to the legs and thighs and less will go to the breast which tends to dry out easily therefore creating a perfectly roasted chicken. So if you always roast your chicken the traditional way, why not give spatchcocking a go?
- 1tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic
- 4tbsp honey
- 2tbsp brown sugar
- 2tbsp worcestershire sauce
- 2tbsp soy sauce
- 4tbsp tomato ketchup
- 1.6kg free range chicken
Pre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Heat the oil in a medium saucepan and sauté the onion for 10 minutes until soft, adding the garlic for the last 2 minutes. Stir through the honey, sugar, Worcestershire sauce, soy sauce and ketchup and simmer for 2 minutes. Set aside.
To spatchcock the chicken, place breast side down with the cavity towards you. Using heavy duty kitchen scissors cut along both sides of the back bone to remove it. Turn the chicken over and press it down flat.
Transfer to a roasting tin and brush over half of the BBQ sauce. Leave for 30 minutes to marinate. Roast in the oven for 40 minutes.
Brush again with the remaining BBQ sauce and return to the oven for a further 10 minutes until golden and cooked through. Check by piercing the leg – the juices should run clear.
Spatchcocking is a great way to BBQ chicken. Cook for 5 minutes on each side on the hottest part of the BBQ then move to a cooler section and continue to cook turning frequently until the flesh is white and firm