Phil's finger lickin' chicken!
With the rule of six now applying to indoor venues, it’s time to get the family round for that long overdue Sunday lunch! And to make sure you don’t miss out on the fun, Phil’s here with his delicious prep-ahead spatchcock chicken that will save your future self time in the kitchen. Packed full of flavour it promises to be finger lickin’ good!
Lime spatchcock chicken feast
1 large chicken, split in half lengthways, spine removed
5 large limes juice and finely grated zest
2 small onions peeled and very finely sliced
5 tsp castor sugar
2 tbsp honey
400mls strong cold chicken stock
Salt and pepper
1 tbsp unsalted butter
2 tbsp olive oil
½ - 1 teaspoon of arrowroot, slaked
1. Place the chopped onion, cold chicken stock, sugar into a glass or ceramic bowl and mix really well.
2. Then add the squeezed lime juice and season the whole thing well with salt and pepper.
3. Remove the back bone from the chicken, by cutting down either side with a sharp knife.
4. Break open and flatten well, then remove the knuckles.
5. Place the chicken into the liquor cover with cling film and pop into the fridge and leave best overnight. I have left for 2 days before, delicious.
6. When you come to cook them, take them out of the liquor and dry them very well in kitchen paper, season well with a little more salt and pepper.
7. Pre heat the oven to 200°C gas 6.
8. Heat the butter and oil in an ovenproof frying pan and place the chicken skin side down.
9. Cook nice and slowly so that they brown nicely and evenly then turn over and do the same on the other side.
10. Then pop the whole pan into the oven and continue to cook slowly until they are cooked right through DO NOT BURN About 10 minutes.
11. Pour all the liquor into a saucepan and bring to the boil and gently simmer to reduce by half, check the seasoning and adjust if needed.