'Spatchcock' chicken means that our butchers remove the backbone from the bird, before spreading it flat. Spatchcock, is similar to butterflying (that’s what we butchers used to call it), and the main benefit to this preparation method, is that it is great for fast and even cooking on the grill or BBQ, or even for home roasting.
Popular with fast casual chicken restaurants and BBQ chefs we supply, they are ideal for adding a marinade or rub to before cooking. As we’ve done the prep for you, this is super easy cooking of great tasting British chicken.
1.3-1.4kg Whole Bird
Cook on the BBQ when the flames have died down. Put the chicken in the middle of the barbecue, skin/breast side down, and cook for 15-20 mins until nicely charred. Flip it over and cook for another 10-15 mins until cooked through. Check that the juices run clear, before serving.
To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins. To char the skin, pop it under the grill after roasting for a further 5-10 mins.
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