Spatchcock roast chicken
This spatchcock chicken is dry-brined and roasted until crisp, then served with a sweet-savoury grape, eschalot and white wine pan sauce.
Ingredients
Directions
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- Step 1: Remove backbone from chicken and carefully cut ribs out.
- Step 2: Press down on the sternum to flatten out chicken.
- Step 3: Rub chicken all over with coarse sea salt and place on a rack over a tray.
- Step 4: Refrigerate chicken overnight to dry brine.
- Step 5: Preheat the oven to 180C fan forced (200C conventional).
- Step 6: Remove chicken from the fridge and dry off any liquid with a paper towel.
- Step 7: Heat half the oil in a heavy based roasting tray or frying pan over medium high heat on the stovetop.
- Step 8: Place chicken, skin side down in pan and press down with a protein press.
- Step 9: Cook for 7-10 mins, then transfer to the oven for 25-30 mins, until the internal temperature reaches 65C.
- Step 10: Transfer chicken to a resting rack.
- Step 11: Place the roasting tray on the stovetop over medium heat.
- Step 12: Add eschalots and garlic, cook for 4-5 minutes, until softened.
- Step 13: Add grapes and wine, bring to a simmer and cook until almost absorbed.
- Step 14: Pour in stock and bring to a boil. Reduce heat and simmer for 8-10 mins, until thickened.
- Step 15: Carve chicken and transfer to a serving platter. Spoon over grape sauce to serve.
Video
Chef’s Tips
Recipe notes
Prep this the day before so you can brine the chicken overnight.
About this recipe
Spatchcock roast chicken is a whole chicken with the backbone removed and flattened for even cooking. It’s dry-brined for extra flavour, roasted until crispy, and served with a grape pan sauce made from sautéed eschalots, garlic, wine, and stock. Juicy, crispy, and a little bit fancy.
Keywords: Spatchcock roast chicken, Dinner, French, Chicken, Roasted, Protein, spatchcock chicken recipe, butterflied roast chicken, dry brined roast chicken, crispy skin roast chicken, roast chicken with grape pan sauce, French roast chicken
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