A Delicious Sunday Spatchcock.

Inspired by none other than Terri Ann’s Kitchen, I decided to try a lovely Spatchcock roast for Sunday. It turned out beautifully and I wanted to share my recipe below and the methods I used to create this beauty.

INGREDIENTS:
1 Whole Chicken
1 Whole Lemon, halved
Home Blend Seasoning (or any chicken seasoning/sauce you prefer)

METHOD:
1. To create a delicious Spatchcock, first clean the whole chicken using the halved pieces of lemon. Not only does the lemon help remove impurities due to it’s acidic nature, but also adds a zesty flavour to the chicken.
2. After cleaning and rinsing, cut out the spine of the chicken. Start from the tail of the chicken all the way to the top (both sides) and place the spine to the side for further seasoning.
3. Next, break the breast bone by either laying it flat and pressing down or holding the chicken up by the wings and pressing into the backbone.
4. Lightly salt & add your season of choice to your chicken. Leave to marinate for 1-2 hours in the fridge. Or if you’re feeling extra spicy, overnight
5. One marinating time is complete, roast the chicken at a low gas mark, 4, covered with foil to retain flavour and tenderness of the chicken. Roasting at a low gas mark can take 2-3 hours so check at intervals in between, with more frequent intervals towards the end of the time.