Spatchcocked chicken with fennel and onions: Difference between revisions
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====Random recipe review==== | |||
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''<span class="reviewTitle">Much easier than it looks</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> | |||
<span class="reviewDesc">I thought this would be difficult but it's actually rather easy to do. The results look and taste impressive./</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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[[Spatchcocking]] is a different way to prepare a bird and is very easy with a pair of [[poultry shears]]. In this recipe it results in a crispy flavourful bird. | [[Spatchcocking]] is a different way to prepare a bird and is very easy with a pair of [[poultry shears]]. In this recipe it results in a crispy flavourful bird. | ||
Revision as of 16:35, 29 December 2021
| Spatchcocked chicken with fennel and onions | |
|---|---|
Random recipe reviewMuch easier than it looks 4.8/5 I thought this would be difficult but it's actually rather easy to do. The results look and taste impressive./ Paul R Smith |
| Servings: | Serves 4 |
| Calories per serving: | 55 |
| Ready in: | 1 hour, 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour, 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st January 2013 |
Spatchcocking is a different way to prepare a bird and is very easy with a pair of poultry shears. In this recipe it results in a crispy flavourful bird.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 medium-sized chicken, parson's nose removed
- 1 lemon, bruised and halved
- 8 cloves of garlic, 4 peeled and crushed, 4 peeled, bashed and left whole
- 1 large onion
- olive oil
- sea salt and freshly ground back pepper
- 2 tablespoons of plain flour
Mise en place
- Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
-
Spatchcock chicken, ready for the oven
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Rub the garlic/lemon oil over the bird
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A bed of fennel, onions, garlic and lemon
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Spatchcocked chicken with fennel and onions, the ingredients
Method
- Spatchcock the chicken - see here for details
- Find a roasting tray that is large enough to take the bird laid out flat
- Peel and slice the onions
- Slice the fennel and roughly chop any green leaves
- Oil the tray and layer the base with the onions and fennel
- Add the juice of the lemon to the crushed garlic, a glug of olive oil and a generous seasoning of salt and pepper and rub this all over the bird
- Lay the bird, skin-side-up in the tray and tuck the whole garlic cloves and fennel leaves anywhere you can
- Drizzle a little more olive oil over the bird, garnish with a final grind of black pepper, cover with tin-foil, seal and roast for 30 minutes
- Remove the foil, baste the chicken and roast uncovered for a further 30 to 45 minutes.
- Remove the chicken to a warm plate and cover with foil
- Heat the roasting tray on the hob, sprinkle 2 tablespoons of flour into the cooking juices and mix well to make delicious gravy. Heat until it thickens then serve.
Serving suggestions
Almost anything would go with this. Tex-Mex potato wedges and broccoli worked for us!
Chef's notes
If you are not eating this in one sitting, store the remaining meat in a large Lock and Lock style box and refrigerate one cooled. This way you will have moist chicken the next day, not dried-out meat.
See also
Discover Cookipedia's Culinary Creations on Pinterest
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