March 2016 archive

Smokey Spatchcock Chicken

Smokey Spatchcock Chicken

Smokey Spatchcock Chicken

You will need;

1 x free range chicken – approx. 1.8kg in weight

100g natural yoghurt

1 tsp hot paprika

1 tsp sweet paprika

Pinch of salt and pepper

Method;  To make the marinade mix the yoghurt, paprika, salt & pepper in a bowl and stir until all combined. To spatchcock the chicken; on a meat board, turn the chicken over so the backbone is facing up. Using a sharp knife or a sharp pair of scissors, cut length ways along either side of the back bone from one end to the other and remove the bone in one piece. Discard the bone or add it to a stock pot. Turn the chicken over opening it out slightly and gently press down over the breast of the chicken to flatten it; you may hear the bones crack which is fine. Place the chicken in a large ovenproof dish and with a sharp knife pierce the chicken in a few places. Spread the yoghurt mix all over the chicken, and then rub it in with your hands making sure to rub some under the skin too so it gets in the pierced areas. Cover with cling film and refrigerate for at least an hour. Pre heat the oven to 170c or gas mark 4. Remove the cling film from the chicken and pour a cup of water into the dish but not directly over the chicken, cover the whole dish with tin foil and bake in the oven for an hour. After an hour, remove the tin foil and cook the chicken for a further 20 or 30 minutes until the chicken is cooked all the way through and the juices run clear. Remove the chicken from the dish and place it on a clean plate or dish, cover with tin foil and leave to rest for at least 20 or 30 minutes before serving. This dish works well when the chicken has cooled slightly, placed in the middle of the dinner table and let everyone help themselves. Serve with a selection of side dishes and salad.