Hi everyone,
I tried something new for the first time yesterday: spatchcocking a chicken!
Spatchcock basically means you cut out the bird's backbone and flatten it - like they do at Nandos. It's a lovely way of cooking a chicken on the BBQ as most of it cooks in the same amount of time. However, if you try it be sure to remove the keel bone which is the bit of cartilage and bone between the chicken's breasts (hehe!) as it makes the bird much easier to carve.
There is a good video tutorial for this
here.
So anyway, I cooked the bird until almost done, then started slathering BBQ marinade all over both sides with a silicone brush every time I turned it over. The result was a delicious, moist yet flavoursome chicken.
I put the chicken in a pitta bread with a nice dressed salad and some coleslaw on the side. To accompany, I put some Jersey Royal potatoes in a foil pouch with oil, butter, salt and pepper and put on the BBQ at about the same time I started marinaded the chicken. They were delicious!
Here are some pics for you:



Go on, give it a go. I'm sure you'll love it!
With the leftovers, I have just finished making a scrummy chicken and mushroom risotto. Mmmmmmm!
Kevin x