Spatchcock Chicken 2 kg

Using the spatchcock technique, where the backbone is removed and the bird flattened, ensures even cooking in a shorter time frame than a whole chicken. The breasts sit level with the legs, allowing the meat to cook evenly, resulting in juicy, tender meat with bold flavour. Perfect under the grill, in a hot oven, or, best of all, on the barbecue.

Inspired by Chef Val Warner
"Legs crossed like a yoga enthusiast and such artful arrangement is because the spine has been removed from the bird, the body then pressed flat. This makes it better for grilling as the flesh sits flatter to the grill whilst the cooking is more even. Therefore the suggestions found below are really suggestions for grilling as its unlikely one would ever come across a casseroled or braised spatchcock, unless it was simply the last option on the shelf.

Of course though it can be roasted or grilled in a conventional oven, the intention being that those juices leek into the very things it’s being roasted amongst or above.

By the way, try to use the lid of your barbecue grill so that it performs like an oven, the vents helping with heat control. An upside down lid full of rainwater and dead insects is a tragic swimming pool showing no mastery of the charcoal. Not only whole chickens can be cooked over charcoal like this but large cuts such as legs of lamb, joints of beef and large whole fishes such as bass and hake.

Grilled with tough, leafed herbs such as rosemary and sage, lemons and fresh garlic and I’d always be inclined to leave the skin on the chicken, that it crisps before receiving a final lick of fresh olive oil at table.

If however marinating with a ‘wet' spice paste (such as a tandoori or barbecue sauce) and I’d very carefully remove the skin from the chicken before marinating as it would otherwise not crisp and also block the marinade from penetrating the flesh beneath. The skinless spatchcock can be secured with skewers.

Ground coriander, smoked paprika and flaked sea salt makes a great marinade for the  chicken (skin on). Get it on the grill.

Mix equal parts lemon juice and water with some flaked sea salt and a good slug of olive oil, some very finely grated fresh garlic and a spoonful of tomato purée. Make sure pips are removed. Pour into a squeezy bottle and shake vigorously until all is blended. Give the meat a squirt all over while sizzling and when turning. Very delicious result I learnt of in Portugal.

Remember though that the spatchcock can be roasted too. I like to put mine straight onto the rack in the hot oven. Underneath I place a tray of sliced and pre-cooked waxy potatoes (skin left on) with sliced cooked onions and garlic. Arrange in a tray and let the chicken juices drip into them from above. When all is done mix some fresh parsley through the potatoes and serve the chicken on top."