How to Spatchcock a Chicken:
Spatchcocking involves removing the backbone of the chicken and then opening the chicken up like a book so it’s flat when it cooks. The easiest way to do it is to cut out the backbone starting at the thigh end of the chicken with kitchen shears. Then you turn the chicken around and cut along the other side of the backbone, and remove the entire thing (you can save it for stock if you want to). Then you flip the chicken over, allowing it to open, and you press down on the breastbone to flatten it. It takes less time to cook this way, and it also allows the skin to become crispier.
Ingredients for the Sticky Sauce:
- 1tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic
- 4 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 4 tbsp ketchup
- free range chicken
Method:
- Heat the oil in a medium saucepan and sauté the onion for 10 minutes until soft, adding the garlic for the last 2 minutes. Add the honey, sugar, Worcestershire sauce, soy sauce and ketchup and simmer for 2 minutes. Set aside.
- Brush half of the BBQ sauce over the chicken and leave for about 30 minutes to marinate. BBQ at about 375-400 degrees for about an hour. (You can also roast in the oven for about the same amount of time). Check by piercing the leg – the juices should run clear.
- Brush again with the remaining BBQ sauce and tent with aluminum foil for about 10 minutes.
Roasted Vegetables with Parmesan:
Ingredients:
- 3 large carrots
- 1 head of broccoli
- 5 cup of small potatoes, cut in half
- 2 tbsp thyme
- 2 tbsp rosemary
- 1 tbsp sea salt
- olive oil
- 1/2 cup Parmesan cheese, grated
Method:
- Preheat oven to 400 degrees. Toss vegetables with enough olive oil to coat, then add thyme, rosemary and sea salt.
- Place on a roasting pan and cover with foil and place in the oven for about 30 minutes, checking on them at about 20 minutes. When they are roasted, but not falling apart, turn off the oven, remove foil from the pan and sprinkle with Parmesan. Put back in the oven to keep warm.
Barbecuing Corn:
Soak the corn cobs (husks still on) for anywhere between 10-30 minutes before placing on an upper rack of the BBQ. Watch to make sure the husks don’t burn, and cook for about 15-20 minutes, turning every 5 minutes or so. Remove the husks and serve.
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