Spatchcock roast chicken

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1 ⅗ whole chicken

coarse sea salt

2 tbsp extra virgin olive oil

4 eschalots, finely sliced

3 cloves garlic, chopped

1 cup seedless red grapes, halved

½ cup (125ml) dry white wine

400ml chicken stock

1 tbsp red wine vinegar

Directions

Remove backbone from chicken and carefully cut ribs out.

Press down on the sternum to flatten out chicken.

Rub chicken all over with coarse sea salt and place on a rack over a tray.

Refrigerate chicken overnight to dry brine.

Preheat the oven to 180C fan forced (200C conventional).

Remove chicken from the fridge and dry off any liquid with a paper towel.

Heat half the oil in a heavy based roasting tray or frying pan over medium high heat on the stovetop.

Place chicken, skin side down in pan and press down with a protein press.

Cook for 7-10 mins, then transfer to the oven for 25-30 mins, until the internal temperature reaches 65C.

Transfer chicken to a resting rack.

Place the roasting tray on the stovetop over medium heat.

Add eschalots and garlic, cook for 4-5 minutes, until softened.

Add grapes and wine, bring to a simmer and cook until almost absorbed.

Pour in stock and bring to a boil. Reduce heat and simmer for 8-10 mins, until thickened.

Carve chicken and transfer to a serving platter. Spoon over grape sauce to serve.

Nutrition

• Serving Size: 4