Tuesday, 18 December 2012

Spiced spatchcock chicken...



 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.

 -SEASONING - 
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.


For the soup - mix in with the bones, a few handfuls of chopped vegetables and/or good quality stock cube.  Cover with water and simmer for 45 minutes. Strain and discard the bones - reduce further if taste is not concentrated enough.  To thicken, add a tablespoon (or two) of cornstarch or potato starch mixed well with water, bring back to the boil. You can even add more vegetables, cream or any leftover chicken, not forgetting it will take on the spices from the roasting.  Like all soups made at home, they are food for the soul!

22 comments:

  1. A great way to do a chicken!

    ReplyDelete
    Replies
    1. Thanks Walt,
      I do like changing the spices/herbs each time a bit for the fun of it. It takes longer but you can forget about it, as the oven is quite low.
      Best wishes Ivan

      Delete
  2. Yum that looks great, it's a bit hot to have the oven on for so long but I will keep it in mind when it cools down.

    ReplyDelete
    Replies
    1. Hello,
      Silly me... meant to say 'perfect on the barbecue' - just use olive oil instead as butter will burn and also let it marinate in the spices a few hours, if you have the time. I make it in the summer like that it will cook quicker on a barbecue but just keep flipping it to keep it moist - you could cook it on an oven tray in gas barbecue with a lid.
      All the best and thank you.
      Ivan

      Delete
  3. Dear Ivan,

    I am enjoying your blog and I am enjoying reading through your recipes.

    I keep thinking: I'm going to make this . . . I'm going to make that!

    Bye for now

    Kirk

    ReplyDelete
    Replies
    1. Hello Kirk,
      Thank you so much, really happy you are enjoying the food and blog. I am a bit food-mad and it gives me a lot of pleasure sharing what I make.
      Best wishes Ivan

      Delete
  4. Ivan,
    A most wonderful sounding recipe, as to date I have never spatchcocked a chicken, but I feel this is gong to change quickly after reading this post. I do have one question, can vegetables be roasted along with (on the same pan) the chicken when doing the spatchcock? Or should they be done on a separate pan? - gary

    ReplyDelete
    Replies
    1. Hello Gary,
      Thank you for joining, very happy you are here. I am defiantly for the 'one pan' option! - I would just add them half way (depending on the vegetables and size they are cut). You may have to add an extra drizzle of olive oil. I would say potatoes could cook the whole time (parboil them for six minutes first so they cook better). Hope you enjoy it!
      Best wishes Ivan

      Delete
  5. Oh goodness. This gives multi-purpose an entirely new meaning! Laura needs to give you a spot on her tv show. Indeed! I can't wait to try this. You roast your own curry powder! Thank you so much for providing the visuals and instructions for preparing the bird without which I would likely mangle it beyond recognition ;-)

    ReplyDelete
    Replies
    1. Hello Linda,
      That's really kind of you to say! I am happy the pictures help as it is easier to see than explain! Yes, I do my own curry powders, as needs must - not always easy to get here! I grind them in a coffee grinder.
      Best wishes Ivan ;)

      Delete
  6. I feel like I am in cooking school Ivan! Which is wonderful! I am paying very close attention to your instructions, thanks teach! This does look delicious.Question: A smoking pan is a covered pan that would keep in the vapors?
    I have always wanted to make my own curry. I never knew it would be heated. Thanks again m'sieur!

    ReplyDelete
    Replies
    1. Hello Jim,
      That's good, thanks! For the smoking pan - a non-stick pan with no oil but quite hot before you add the spices , the lid is good as it smokes a bit. Keep the spices moving so they brown but don't burn them. The taste triple by doing this and awaken them! I grind mine up in a small coffee grinder or a stone pestle and mortar - I will do a full post on in the new year as I make curries quite a bit!
      Ivan :)

      Delete
  7. curry, cumin, garlic, ginger,,,etc, all my favorite
    seasoning. you are making me hungry.
    sound so good!
    is this your daily dinner or for special occasion?

    ReplyDelete
    Replies
    1. Hello Coco,
      Happy you liked it, I make it most weeks but differently. It was a daily dinner but I have served it for special occasions before as it tastes really good. You can cook more than one chicken if you have a lot of guests and is an easy way to feed a lot of people. Thank you for dropping by.
      Ivan

      Delete
  8. LOVE this Ivan...will definitely be doing over the holidays....Merry Christmas
    p.s. your tree looks lovely.

    ReplyDelete
    Replies
    1. Hello Jacqueline,
      Really pleased you like it and thank you. Merry Christmas to you and your family.
      Ivan

      Delete
  9. Replies
    1. Hello Andrea,
      Thank you for saying so, wishing you a Merry Christmas!
      Ivan

      Delete
  10. Good for the soul indeed! Great recipe. I have done this on the bbq but oddly enough I haven't done it in the oven like this. hmmmm...I must change that. I usually go the sweet smoked paprika route but am going to have to get more adventurous! Yours looks devine!

    ReplyDelete
    Replies
    1. Hello Janet,
      I did it for years on the BBQ also but it is really good in the oven. A light curry is really nice, it doesn't have to strong or spicy, just a half tablespoon to start or just a few of the spices mixed in to see what you like. Thank you.
      Ivan ;)

      Delete
  11. I am definitely going to try this! I've been cooking whole chickens in my crock pot and using all the leftovers for soup - but mine compared to yours is like bologna compared to filet mignon! By the way, what little blogging I've done tells me that your blog takes a lot of time and effort. Thank you for that! I'm so glad I stumbled on it via Jim, Ron, and Sophie!

    ReplyDelete
    Replies
    1. Hello,
      Thank you, it's a fun way to make chicken! Thanks also for the appreciation, it does take time but I hope people are thinking it is useful and enjoying it...
      Ivan

      Delete

Related Posts Plugin for WordPress, Blogger...