Recipe By Jaxters
Ref: 830
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
1 Fresh whole Chicken med
400 ml
Hot Water
120 ml
White wine
1 Onion chopped
1 Chicken stock cube or gel pot
4 Garlic cloves finely chopped
1 Lemon zest & juice
1/2 tsp
Chilli flakes
4 Fresh thyme sprigs
2 tbsp
Butter soft
1/2 tsp
Freshly ground Black pepper
2 pinch
Salt
Garnish
sprinkle
Fresh basil leave (optional)
Method
Step 1
Pre-heat oven to 160°C fan.
Step 2
Spatchcock the chicken by turning it breast side down on a chopping board then with a sturdy pair of scissors or best with poultry shears cut the back bone out, start one side of the parsons nose to the neck then down the other side, discard the bone, the place on the board breast side up & press it flat with the palms of your hands.
Step 3
Next place onion into a baking tray to make a trivet for the chicken, lay it on then cover chicken skin with the butter then sprinkle over salt & black pepper.
Step 4
In a jug add hot water & stock cube & whisk it in, then add wine lemon juice zest, garlic, chilli flake & thyme, mix together then pour into the tray.
Step 5
Place chicken in the oven & cook for 50 to 60 mins then remove, blitz the gravy with a stick/hand blender or processor smooth, in a saucepan & reheat or reduce if required.
Suggestion & Tips
Great as a roast.