Sweet & Spicy SPATCHCOCK Recipe
- 12 years ago
Niki’s Sweet & Spicy Spatchcock Recipe
Serves 4-8 Prep 10 mins Cooking Time about 50 mins
Ingredients
4 x 500g free range spatchcock
juice of 1 lemon
1/8 cup olive oil
1/2 cup fruit chutney
1/3 cup finely chopped coriander
4 garlic cloves, crushed
1 cup salt reduced chicken stock
Bakeware
Large roasting pan with rack.
Method
Preheat oven 180°C, 350° F or Gas 4.
Prepare the spatchcock by rinsing the cavity, pat them dry with kitchen paper and cut right down the middle of the backbone. Press down on the breast to flatten the spatchcocks.
To make the marinade, combine the lemon juice, olive oil, chutney, coriander and garlic. Now using you hands rub the marinade all over the spatchcocks and place them in a airtight plastic container to marinate for at least an hour. (Note: You do not have to marinate them, but if you do have time, try and marinate them for at least 1 hour or overnight, the longer they marinate the more flavor they will have).
Place the spatchcocks on the rack in your roasting pan, skin side up and brush with remaining marinade. Pour chicken stock into the bottom of the roasting pan.
Roast for about 50 minutes or until spatchcocks are golden brown or juices run clear when pierced. Use a sharp knife or kitchen scissors to cut into portion sizes, if required. Place on serving dishes, drizzle with the pan juices and serve immediately
© Niki Mitropoulos 2012
Tips
Serve with your favourite vegetables.Distributed by OneLoad.com
Serves 4-8 Prep 10 mins Cooking Time about 50 mins
Ingredients
4 x 500g free range spatchcock
juice of 1 lemon
1/8 cup olive oil
1/2 cup fruit chutney
1/3 cup finely chopped coriander
4 garlic cloves, crushed
1 cup salt reduced chicken stock
Bakeware
Large roasting pan with rack.
Method
Preheat oven 180°C, 350° F or Gas 4.
Prepare the spatchcock by rinsing the cavity, pat them dry with kitchen paper and cut right down the middle of the backbone. Press down on the breast to flatten the spatchcocks.
To make the marinade, combine the lemon juice, olive oil, chutney, coriander and garlic. Now using you hands rub the marinade all over the spatchcocks and place them in a airtight plastic container to marinate for at least an hour. (Note: You do not have to marinate them, but if you do have time, try and marinate them for at least 1 hour or overnight, the longer they marinate the more flavor they will have).
Place the spatchcocks on the rack in your roasting pan, skin side up and brush with remaining marinade. Pour chicken stock into the bottom of the roasting pan.
Roast for about 50 minutes or until spatchcocks are golden brown or juices run clear when pierced. Use a sharp knife or kitchen scissors to cut into portion sizes, if required. Place on serving dishes, drizzle with the pan juices and serve immediately
© Niki Mitropoulos 2012
Tips
Serve with your favourite vegetables.Distributed by OneLoad.com