Grilled Spatchcock

Spatchcock with lemon balm and fresh herbs

The cooking of today is grilled spatchcock (young chicken) Delicious and tender meat, served with a salad and bread, it fits for summer lunch or dinner.
It can be served with spicy yellow rice if you like.

A lot of variations of flavours that you can do.  I used herbs from my garden.
You can improvise the flavour as you like, it can be Moroccan flavours, Chinese/Asian or Italian.


This is what I did, fresh herbs are a sweet lemon balm, fennel fronds, chives and thyme, chopped these herbs finely, then add in 2 tablespoons of butter or margarine, and a pinch of salt mix well together.

Preparation: clean and wash the spatchcock, dry the bird with a tea towel.  Cut it through the backbone,  what you are doing now is spatchcocking.  Loosen up the skin, then put some herb butter under the skin.  And also rub all over the birds with the herb butter as well.  Place the bird on a tray, it is ready for grilling.

Spatchcocking:

1. Dry the chicken thoroughly (wet meat doesn’t sear or crisp, it steams) and cut along the backbone until you are all the way through and the chicken is opened up. Cut along the other side of the backbone to remove it altogether.
2. Flip chicken over and press down to flatten.

Grilling
Grill the spatchcock in high heat at 200 degrees C for 18 minutes breast side down
Turn the bird over, continue grilling for 22 minutes. (adjust according to your oven)

To serve
Place the spatchcock on a platter, pour over the juices, garnish with lemon balm and shredded orange rinds.


I think it looks good and tastes good.

Spatchcock cooks this way is tender and juicy, more so it does not need a lot of time to do the preparation and cooking.  A young bird is delicate and not fatty.

Happy Cooking  And  Happy Eating!

Until Next Post

Thanks For Visiting

Susy