Oven roasted spatchcock chicken
To spatchcock a chicken, you will need a sharp knife or kitchen shears. Begin by turning the chicken breast-side down and cutting along either side of the backbone to remove it. You can then flip the chicken over and press down on the breastbone to flatten the chicken. Alternatively, you can also use a pair of kitchen shears to cut out the backbone and then press down on the breastbone to flatten the chicken.
Ingredients
Ingredients
1 small chicken-spatchcock also called butterflied
Salt
Black pepper
2 tbs. Old Bay season
1 tsp. paprika
1/2 onion, sliced
2 cloves garlic, sliced
1 small Scotch Bonnet pepper, sliced
1/2 bottle sorrel beer
Method
Wash spatchcock chicken in vinegar and water solution, then pat dry.
Mix old Bay season with salt, black pepper and paprika, then rub mixture all over the chicken.
Put chicken into a baking dish, along with the onion, garlic and hot pepper, cover and marinate in the fridge for at least 4 hours
Pre-heat oven to 375 degrees F. put chicken into preheated oven and bake covered for 30 minutes. After 30 minutes, remove cover and pour off chicken juice into a pot. Add the sorrel beer to the pot with chicken juice and simmer on stove top, until thickens somewhat. Pour the mixture all over the chicken. Return chicken to oven for an additional 15 minutes.
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