May 27th, 2012
I bought a chicken from the butcher to roast, but the weather’s been so warm that I wanted to do something summery with it. I fancied something hot and garlicky, so I mixed up a marinade. See my Spatchcock Poussin post for step by step spatchcock instructions. Spatchcocking is ideal for cooking birds quickly on a barbecue. By opening them out, cooking times are reduced considerably.
6 pieces of garlic finely chopped
the juice of half a lemon
1 teaspoonful of hot Pimentón de la Vera
1 teaspoonful of ground mixed herbs (rosemary, sage and thyme)
a big pinch of ground chilli
enough olive oil to cover the chicken and bottom of your dish (as per the photo above)
Mix all the ingredients in a dish big enough to hold a spatchcocked chicken. Rub the chicken all over with the marinade and leave in the fridge or larder for at least 3 hours, turn the chicken over half way through.
Ideally I think this should be cooked on a barbecue, which I do have, but what I don’t have is a good space to use it. Therefore, I cooked the chicken on a very hot stove top griddle for 5 minutes per side. Then I put it back into the marinade dish, poured a little marinade over the top, sprinkled on salt and pepper, covered the dish with foil and it went into a preheated oven at 200º for 30 minutes. If you have a barbecue, cook this on coals which are not too hot until the juices run clear.
Once cooked, I wrapped it in foil for 15 minutes to rest, while I fried some sliced potatoes
and whipped up a gravy using the juices in the bottom of the oven dish. I started the gravy off with flour and butter and added some fresh chicken bone stock that I just happened to have in the fridge, plus half a glass of red wine and a little red wine vinegar. As a word of caution, don’t use the marinade afterwards, on a cooked bird, unless you heat it up to kill off any bacteria – raw chicken can contain salmonella (mine was cooked for half an hour in the oven with the chicken).
The chicken had a fantastic smokey chilli garlic flavour and was very close to cooking it on a barbecue – it was beautifully moist and tender too.