Spatchcock chicken with garlic, sautéd girolles and lemon
- January 2014
- Serves 4
- Hands-on time 30 min, marinating time 30 min (optional), oven time 1 hour
A fantastic way to cook a whole chicken, the garlic, girolles and lemon complete this special dish. A good butcher will spatchcock a chicken for you, but if you want to have a go yourself, take a look at our How To.
- 27.3g (11g saturated)
- 4.6g (2.3g sugars)
To spatchcock the chicken, turn it breast-side down and cut from the parson’s nose (the arrowhead-shaped tail end) along the side of the backbone with good kitchen scissors or secateurs. Once you get to the end, cut down the other side of the backbone to remove it completely. Turn the chicken over, put your hand in the centre of the breasts and press down firmly. You’ll hear the wishbone snap and the chicken will flatten out.
A bottle of rounded, buttery bourgogne blanc, especially a meursault, is spot on here.
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