WINING & DINING RECIPE S TO TRY AT HOME
ROA S T ED S PATCHCOCK CHICKEN WI TH HE R B MAYO
A lot of butter and booze will always make for a good chicken recipe. It could maybe even be said that there is not quite enough in this recipe…!
INGREDIENTS - SERVES 4
n 1 medium free-range n Chicken (ideally 1.5–1.75 kg) n 1 lemon, quartered n 1 whole garlic bulb, halved widthways n 1 large onion or 2 banana shallots, quartered n 100g white wine n 50g unsalted butter, softened n 3 tbsps olive oil n 25g flat-leaf parsley n 1 tsp salt n 1 tsp cracked black pepper
METHOD Preheat the oven to 180°C fan (400°F/gas 6).
92
To spatchcock the chicken, place it on your chopping board, breast-side down. Use your fingers to identify the spine.
Place the tip of a large sharp knife to one side of the spine and cut down through the ribs, being careful not to damage the breasts below. Repeat on the other side, then give the bird a half turn and repeat on both sides again. (If you have a good pair of butcher’s scissors, you can simply snip the spine out on both sides.) Flip the chicken over and press down in the middle of the breasts to flatten. Place in a deep roasting dish or tin (pan), ideally one suitable for serving in.
Arrange the lemon, garlic and onion around the chicken.
In a food processor, combine the wine, butter, oil, parsley and seasoning, and blitz for 3 minutes, or until smooth. Don’t worry if the mixture looks like it’s curdled, continue to blitz and a paste will eventually form.
Massage the paste evenly over the top of the chicken skin.
Roast for about 1.5 hours, or until cooked through. You want to baste every 30 minutes or so to prevent the chicken and garlic cloves from drying out. When cooked, remove from the oven and let rest for 10 minutes.
Meanwhile, begin making the mayonnaise. Place the egg, mustard, sugar, salt and pepper in a food processor and blitz to
FOR THE HERB MAYO
n 1 egg n 1/2 tsp grainy mustard n 1/2 tsp caster sugar n 1 tsp salt n 1/2 tsp freshly ground black pepper n 1 garlic clove, crushed, or 4 roasted garlic cloves from the chicken
n 200g sunflower oil n 2 tsps lemon juice n 10g flat-leaf parsley
a paste. If you are using the punchier raw garlic (rather than the roasted cloves), add it now and ensure it gets well distributed.
With the motor still running, trickle in the sunflower oil, a little at a time. You can do this by hand with a whisk and bowl, but it will take longer! If you’re using the roasted garlic, simply squeeze it out of the cloves and mash it up a little with a fork, then whisk it into the mayonnaise.
Finally, whisk in the lemon juice and finely chopped parsley.
Serve the chicken dish and the herb mayo with some new potatoes.
LIVE24-SEVEN.COM
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116
