This recipe makes two meals : slow roasted chicken (spices you can change each time ) and soup for lunch next day - trust me it's worth the extra work...
Spatchcock is a term used for flattening out the bird for an even cooking and as it is flat, you can cook it slower and at a lower heat with it saying moist.
(CLICK BELOW for the recipe and more photos!)
Put the bird, breast side down and cut either side of the back bone (fig.1 - strong kitchen scissors or a heavy knife - please cutting AWAY from you). Then remove the smaller bones (rest of rib cage) see below (fig.2) keep the bones for the stock pot later.1 2
Turn the bird over and make a few cuts in the legs, cutting to the bone, so the seasoning gets everywhere and it also helps with even cooking.
Put the bird on a tray with a lip or in a baking tin - rubbing the seasoning both sides.
Today, I used two tablespoons of my beloved home roasted curry powder and 2 tablespoons of butter, mix together and rubbed on both sides. (ground spices : coriander, cumin, ginger, garlic, fenugreek, turmeric, caraway seeds , chilli and celery seeds - roast in a smoking pan + salt and pepper at the end) but a curry powder or paste you like is also good!
This being said, you could go French, Mexican or any style in fact very easily, such as...
-Olive oil or butter + 4 gloves of chopped garlic + thyme (and lemon juice a the end)
-Goose fat + smoked Paprika + rosemary
- organic sunflower oil (lots of taste) + crushed black pepper + salt (fleur de sel)
- Chinese five spice + soya sauce and mix of olive oil and sesame seed oil with a tiny drizzle of honey for the last five minutes...
- Butter + chopped fresh dill + crushed pink peppercorns
- Butter + cumin seeds half crushed + orange zest for the last 20 minutes and the segments mixed in at the end (just to warm).
After cooking the chicken for 2 hours (a little longer if you have a lager chicken) in a low oven (150°c or 300°f), take it out and with two forks (maybe with a knife if you prefer) start shedding the meat; it should fall off the bone. Make sure the juices are all mixed back into the meat - as the skin is not as crispy as a traditional roast, I add it to the stock. So, the meat to one side and bones into the pot to make the soup - you can put the meat back into the oven to keep it warm depending what you are serving it with.