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News

Roast spatchcock chicken with citrus stuffing



What to cook on a Monday night?! You want something that is not too much trouble, but delicious enough to drive away any Monday blues!

The best way to do that, is to light a fire and try our recipe for Roast spatchcock chicken with citrus stuffing – and of course, don’t forget to pour a glass of our 2014 Leopard’s Leap Chardonnay with it!

2014 LL Chardonnay

Ingredients

Finely grated zest of 1 lime

Finely grated zest of 1 lemon

15 ml (1 tbsp) garlic, finely chopped

10 ml (2 tsp) ginger, finely grated

45 ml (3 tbsp) soft butter

100 g flaked almonds, toasted

Salt and freshly ground pepper

1.5 kg free-range chicken

1 orange, thinly sliced

Preparation method

Prepare a fire in a kettle braai with a lid, providing enough medium to hot coals.

Combine zest, garlic, ginger, butter and almonds and season to taste.

Place the chicken breast-side down on a working bench. Use a pair of kitchen scissors to cut along the side of the back bone until you reach the tail. Repeat on the other side of the back bone and remove it all together.

Flip chicken over and press down firmly with the palm of your hand to crack the breast bone, flattening it.

Using your fingers, gently loosen the skin on top of the breast and thighs. Spread the flavoured butter carefully and evenly under the skin and season well.

Scrape most of the coals to the side. Do not place the chicken directly over the coals, otherwise the skin will char. Place the chicken breast-side up on the braai grid and arrange orange slices on top. Braai for 45 – 60 minutes (with lid closed) until golden and juices run clear when pierced.

Serve with couscous and a green salad… and of course the 2014 Leopard’s Leap Chardonnay!

 

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