It is Bill Granger week in my house, all new recipes must come from his cookbook Bills Food.
Now I will say he says to roast the spatchcock for 35 minutes, mine needed 50 minutes to be cooked through, where the meat fell off the bones and everything was still juicy, not dry. So you will need to keep an eye on the spatchcock a little, it is done when the skin is crisp and when you poke the chicken with a skewer, the liquid is clear, not pink.
Do not overcrowd your roasting tin, make sure there is space between each spatchcock, that will ensure even cooking and crisp skin all over.
This is perfect when cooking for one, as you can still enjoy a roast, but not have tonnes of leftovers.
My family love the individual portions they get, they think it is great. And I love it, as when I roast a whole chicken, my kids take the legs, wings and thighs, and I'm usually left with the dry breast that no one wants. By roasting spatchcocks I get to have legs, wings and thighs to, and the breast is so delicious I enjoy that to.
The Spicy Corn Salad I really enjoyed, it was crunchy and really tasty. My family however prefer just a simple green salad to accompany the spatchcock. So make whatever side you like, this is merely a suggestion. The recipe is ultimately about the spatchcock.
So here is a really simple roasted spatchcock recipe you should try, it really is worth it.
4 spatchcocks (poussin), rinsed and dried with paper towel
Sea salt and pepper, to taste
2 tablespoons olive oil
Spicy Corn Salad:
350g (2 cups) corn kernels, cut from 2 corn cobs
200g green beans, trimmed and sliced diagonally into 1cm pieces
60ml (1/4 cup) extra virgin olive oil
80ml (1/3 cup) lime juice
1 long green chilli, seeded and finely chopped
Sea salt and pepper, to taste
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/2 small red capsicum, finely diced
6 spring onions, diagonally sliced
1/4 cup chopped fresh coriander
Preheat the oven to 220C.
Season the spatchcock liberally with salt and pepper inside and out.
Thinly slice the lime and squeeze some of the lime juice over the skin of the spatchcock. Put some lime slices (about 2 slices in each spatchcock) into the spatchcock cavity, then tie the legs together with kitchen string.
Place the spatchcock with the breast side up in a roasting tin (make sure there is space between each spatchcock for even cooking) then drizzle with the olive oil.
Bring a saucepan of water to the boil over a high heat, add the corn kernels and green beans. Once the water comes back to the boil, cook for one minute. Drain and refresh under running cold water.
Whisk the olive oil, lime juice, chilli, sea salt, pepper, cayenne pepper and cumin together in a large bowl to combine. Add the corn, beans and remaining ingredients and stir to combine. Allow to rest for 20 minutes so the flavours can develop. Stir again.
Serve the spatchcock with the spicy corn salad and a few fresh coriander leaves if you like.
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