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Posts Tagged ‘Spatchcocks’

This was a recipe I tagged in a game that I am involved in on Recipezaar, I shall place a link below. The original recipe did call for chicken breasts with skin on and bone in, as I can not get those here I made with spatchcocks (baby chickens). I used 2 tablespoons of butter and 4 cloves of garlic for 2 chickens. It was way piggy, but when it came time to cut into the birds they just oozed garlic butter which was awesome. The chicken was beautifully moist and tender and the garlic flavour was gorgeous with every bite. This is such a super simple easy recipe to make and it tastes fabulous. To read more reviews of this recipe or to view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Chicken breast halves (with skin on)
4 Teaspoons butter
2 Garlic cloves (crushed, in garlic press or minced)
Paprika

Method

1. Preheat oven to 180 degree Celsius.

2. Mix butter and garlic together.

3. Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat.

4. Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don’t need baking paper if using breasts on the bone).

5. Repeat steps 3 and 4 with other 3 breasts.

6. Put in the oven and bake for 30 minutes (35 to 40 if on the bone).

All photos taken by me unless otherwise stated.

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This is a wonderful chicken recipe with a truly delicious sauce. I cooked this with spatchcocks (baby chickens) to cut down on cooking time and to also make it easier to handle. I could not get curry leaves so I used curry paste instead I will list amounts and any changes below. I also grilled chicken under the grill to brown as other reviewers had stated the chickens stuck even though they had oiled their grills. To read other reviews of this recipe or to see other photos please click here. I served ours with Thai vegetable rice for a great tasting meal.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 1/2kg Whole chickens (I used spatchcocks cut in half)
1 Large onion, roughly chopped
3 Garlic cloves
3 Fresh red chilies or 1 1/2 teaspoons sambal oelek (I used the sambal oelek)
2 Teaspoons ginger, grated
2 Teaspoons lemongrass, chopped finely
1/2 Teaspoon ground turmeric
1 Teaspoon ground black pepper
2 Teaspoons ground coriander
1/2 Teaspoon salt
2 Tablespoons curry paste (I used Thai red curry)
2 Fresh kaffir lime leaves (optional) or lemon leaves (optional)
3 Cups light coconut milk

Method

1. Split chicken and spread out flat. I used baby chickens you may want to cut whole chickens into small pieces for ease of handling and to lower cooking times.

2. Put onion, garlic, chilies, ginger and lemongrass into a container of electric blender with 2 or 3 tablespoons of the coconut milk and blend to a smooth paste.

3. Add turmeric, pepper, coriander and salt and a spoonful more milk if necessary and blend again for a few seconds.

4. Spread some of this spice paste over the chicken inside and out and let it marinate for 1/2 hour or longer.

5. Put the remaining spice mixture in a wok or large pan with the curry paste, leaves and the coconut milk (wash out blender container with some of the coconut milk) and bring slowly to simmering point, stirring constantly.

6. Lower the chicken into this gravy and continue simmering, stirring and ladling the gravy over the chicken occasionally. Turn chicken after 10 minutes and continue cooking until chicken is done.

7. Lift chicken from pan and grill over coals or under a preheated griller, a good distance away from the heat source, until chicken is touched with brown. I did mine under a grill.

8. In the meantime continue simmering gravy, stirring occasionally, until it is thick.

When chicken has been grilled, transfer to a serving plate and spoon a little of the gravy over. Serve the rest of the gravy separately.

All photos taken by me unless otherwise stated.

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This is another recipe I have made recently which is lower in carbs than your average dish. It has a great end result and is not too time consuming with most of it being the cooking time. If you want to add some substantial carbs to this dish you could serve this with mash potato or potato of your choice. I love the versatility of spatchcocks, in the fact that you can enjoy a chicken dish without having the time of roasting a whole one. My son and hubby hate having to cut the meat from the bone themselves, but it is not that hard or fiddly. I think it comes down to a little laziness, as my son can not even be bothered with chicken legs as they even annoy him. He eats them and wings when I serve them but I know what his choice would be if I gave it to him. This dish has approximately 8g Carbs per serving and about 58g protein it contains 30g total fat with approx9.5 of them being saturated fats.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese. platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Spatchcocks
1 Medium sized leek, sliced thinly
3 Cloves garlic, crushed
1 Brown onion, chopped finely
8 Bacon rashers, chopped finely
1 Cup dry white wine
1 Cup water
2 Teaspoons chicken stock granules
3 Bay leaves
350g Brussels sprouts, halved
500g Baby spinach
1/2 Cup chopped mint

Method

1. Cut spatchcocks in half, rinse under cold water and pat dry.

2. Cook spatchcocks, in batches, in a large slightly oiled fry pan, until browned on both sides (I brown skin side really good.) remove from pan and set to one side.

3. Add leek, garlic, onion and bacon to pan, cook, stirring about 5-7 minutes, until leek softens, Add wine, water, stock and bay leaves, bring to the boil.

4. Return spatchcocks to the pan with any juices, reduce heat to a simmer, cook covered about 20 minutes, discard bay leaves.

5. Add sprouts, simmer, uncovered a further 5 minutes or until tender. Stir in spinach and mint, cook until spinach just wilts.

Serve spatchcocks with sprout and spinach mix and our over a little juice from pan.

All photos taken by me unless otherwise stated.

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