INSTAGRAM, twitter and to a degree facebook, the social media outlets that allow “screen licking” interactions that the food world has taken by storm. Yes I said screen licking as the majority of us that share pictures of food creations will equally drool and salivate at the virtual epicurean delights of others as much as we will upon finishing a plate of our own creations. Together with all this food love and sharing comes ideas, concepts or enacts sparks to do dishes that we might not have done in a long time or for many, some that they have never done before.
Recently, a number of spatchcocks appeared in my timeline, if you are on social media you know what I am on about, if not, keep up, I’ll fill you in.
So food creations of others were seen on screen from the kitchens of fellow epicurean lovers. Spatchcock chickens were proving popular. Spark created to cook a dish that I haven’t done in a while.
Here’s what I did and you can too.
WHAT YOU NEED
1 poussin will happily feed two.
lemon zest
sea salt
black pepper
dried thyme
smoked paprika
turmeric
drizzle of olive oil
rosemary, onion and lemons wedges to roast the chickens on
6 peeled potatoes
25ml cream
knob of butter
fine salt
white pepper
150g mixed mushrooms
butter and oil to cook
1 medium onion, diced
two handfuls of breadcrumbs
seasoning
pancetta slices or rounds
WHAT TO DO
THIS recipe is fairly simple to recreate and very adaptable so the toppings can be added to or subtracted as you see fit.
To spatchcock, my way, is to remove the backbone of the chicken and spread the carcass and meat out flat, season the skin and flash roast on a bed of aromatics. You can, from the inside, remove the breast bone but it’s not essential.
Obviously, this type of cooking reduces the time required in the oven and actually makes for extremely juicy and tender chickens when done.
In all, it’s down to two things for me; a sharp solid knife to remove the back bone and; a clear sense of the flavours you want from the toppings.
So, remove the backbone and flatten out the bird then season the lightly oiled skin with the dried seasonings.
Roast on a bed of lemon wedges, rosemary sprigs and onion slices, in a preheated 190degC oven.
To serve, I was in a cupcake form so I made stuffing balls as it were but baked them little round slices of pancetta.
Simply sauté the finely chopped mushrooms and onion in some butter and oil, add the seasonings and the breadcrumbs and enough melted butter to bind the mix.
Form the balls and wrap in the pancetta cup, pop in a baking case and then in the oven for 15 to 20 mins until done. Boil the potatoes and once done, mash and combine the cream seasoning and butter and whip them to delightful goodness.
Make a jus reduction from chicken juices and stock and serve with the vegetables, potatoes and seasonal steamed vegetables or greens.
