“Spatchcock” is the traditional word for the French term “Poussin”, a juvenile chicken. Poussin or Spatchcock were generally butterflied in preparation for faster cooking, hence in modern English the word has come to refer to both the bird and the manner in which it was traditionally prepared. That said I have never cooked Spatchcock before so this should be interesting, might have something on stand by in the case of an epic fail?
I found a little video with Marco Pierre White, it’s 48 seconds long and explains very simply how to butterfly your chicken, link below. As a rule a you would cook your Spatchcock at 180ºc for 30 minutes per 500 grams although ovens do vary, always cook any poultry all the way through. Once you have butterflied your birds lay them flat in a tray lined with baking papaer , if they don’t sit flat follow the simple instructions in the video on how to skewer them. Add to the birds the zest of a lemon and the juice, 2 cloves of crushed garlic, salt and pepper. Pour a good drizzle of oil over the top and pop in the oven.
You could have any vegetable as a side dish I chose kale, asparagus and potato gratin. I thinly sliced 600 grams of waxy potatoes, 2 garlic cloves crushed, and one brown onion finely sliced. Using a 20cm x 20cm casserole dish layer potato garlic and onion , then repeat finishing with a layer of potato. Next place ½ a cup of milk, ½ a cup of single cream or sour cream and ¼ teaspoon of nutmeg in a saucepan over a medium heat and bring it just to the boil, pour this over layered potatoes and cook on 180ºc for 45 minutes until tender and golden. Boil the kale in a pot with lots of water and salt, cook until stems have softened and steam asparagus for about two minutes over the top of the kale, serve drizzled with olive oil or a knob of butter and salt & pepper.
Success, my Spatchcock was delicious, even I am proud of this effort and the hubby and kids loved it too….cheers!