Title: Spatchcocked Chicken
Broadcast: Episode 6, 12th August 18
Presenter: Marg Johnson & Theo Kalogeracos

This is a classic Italian grilled chicken preparation. The weight on top of the chicken increases its contact with the heat source and ensures a thorough cooking through the chicken.

Serves - 4

Ingredients

• 2 Mt Barker Free Range chickens
• ½ cup olive oil
• ½ cup lemon juice
• 1 tbsp garlic
• 2 small chillies, finely chopped, or to taste
• salt and freshly ground black pepper

Method

• Split the chickens in half by cutting out the backbone.
• Flatten them with your hand, you will hear a crunch as you do this.
• Combine the rest of the ingredients in a shallow dish and combine to coat the bottom of the dish
• Place the chickens in this and leave to marinate for at least an hour but for up to 24 hours.
• Wrap a clean brick in a foil
• Place the chickens on the barbecue, skin side up first over a moderate heat. Place the foil wrapped brick on top (alternatively you can use a weighted baking pan) to keep it flat against the grill.
• Cook, turning to over occasionally so as not to burn and brush with the excess marinade whilst turning.
• It is cooked when the juices run clear when pierced in the thigh with a sharp knife.
• Rest for 10 minutes.
• Cut in half again down the centre and half again with each side, separating the dark meat from the white meat to serve.

The dish is lovely with any accompaniments, Marg and Theo recommend serving with a simple potato, avocado and spring onion salad. Delish!

With thanks to,