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Marinated Spatchcook Chicken with Mustard Sauce
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1. Using a small sharp knife, release the ‘oysters’ alongside the backbone of the chicken. Using a pair of scissors or a pair of poultry shears, cut down either side of the chicken’s backbone. Open out the chicken and flatten on a board by pressing down with the heel of your hand.
2. Using a fork or your fingers mix together the butter and wild garlic. Gently loosen the chicken skin away from the breast meat and using your hands, push the garlic butter underneath the skin and spread over the breast meat.
3. In a jug, mix together the wine and olive oil and season generously with freshly ground black pepper. Place the chicken in a shallow dish, scatter over the bay leaves and pour over the wine & oil mix. Cover, chill and leave to marinate for at least 4 hours, preferably overnight.
4. Preheat the oven to gas mark 6.
5. Season the chicken skin with salt. Transfer the chicken with its marinade to a roasting tin and roast in the oven for approx. 1 ¼ hours until the chicken is cooked and the juices run clear.
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1.8kg / 4lb organic chicken
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30g softened butter
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Handful wild garlic leaves, washed and shredded
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100mls (3 ½ floz) white wine
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3 tablespoons olive oil
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3 bay leaves
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For the mustard sauce
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2 organic egg yolks
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1 heaped tablespoon grainy mustard
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300mls (1/2 pint) grapeseed oil or mix of extra virgin olive oil & grapeseed
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1 tablespoon tarragon vinegar
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2-3 tablespoons natural set yoghurt
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salt & freshly ground black pepper |
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