INGREDIENTS
- 1 whole chicken (approximately 1.5-1.8kg)
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Marinade
A simple dry marinade is simply salt and pepper. For dry brining, aim for approximately 1% salt.
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Aromatic base
You can place the chicken directly in a baking tray on baking paper, or if you would like you can place the chicken on top of an aromatic base of vegetables and herbs.
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Theme: Thai roast
marinade_list: 1 coriander root; 4 shallots; 5 cloves of garlic; 1 inch peice of ginger; 1 inch piece of galangal; 8-12 dried chillies (rehydrated for 10 minutes in boiling water); 3 lemongrass stalks; 3 tbsp brown sugar; 1 tbsp soy sauce or miso
marinade_step: Blend together the marinade ingredients to form a paste (rempeh).
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Theme: Pesto butter
marinade_list: 100g butter; 100g spinach (or other combinations of greens, such as basil, rocket, kale, etc.);30g parmigiano reggiano (grated);1 garlic cloves (freshly grated);40ml olive oil;0.5 lemon (juiced and zested);35g pine nuts;0.5 tsp salt;0.5/1 tsp pepper
marinade_step: In a large bowl, combine the spinach, parmigiano, garlic, olive oil, lemon zest and juice, pine nuts, salt, and pepper. Using an immersion blender, blend until a smooth paste forms. Mix with the butter to form a pesto butter.
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Theme: Soy sauce
marinade_list: 60 ml (1/4 cup) soy sauce; 3 tbsp kecap manis; 1 tbsp brown sugar; 1 inch ginger (grated, can substitute 1 tbsp garlic ginger sauce); 1 tsp five spice powder
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Theme: Tandoori chicken
marinade_list: 50g greek yogurt; 1 tbsp ginger (grated); 1 tbsp garlic (grated); 1 tbsp kashmiri chilli paste; 1 tbsp garam masala; 1 tbsp cumin powder; 1 tsp salt; 1 tbsp mustard or vegetable oil; 1 tbsp lemon juice
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Theme: French dijon mustard
marinade_list: 70g unsalted butter; 2 sprigs rosemary (finely chopped); 2 sprigs thyme (finely chopped); 1/2 tsp salt; Pepper; 1-3 cloves garlic (minced); Zest of 1 lemon
marinade_step: Mix the butter and ingredients to form a herb butter. Separate the chicken skin from the breasts, and place the butter under the skin. Sprinkle approximately 1 tbsp of salt over the skin of the entire chicken.
aromatic_list: 3 leeks (halved lengthwise); 1 lemon (sliced)
additional_list: 60g olive oil; 50g dijon mustard; 1 lemon (juiced)
additional_step: Mix the olive oil, lemon juice, and mustard, and using a pastry brush brush the mixture all over the chicken and any exposed leeks and lemon slices.
image: /images/recipes/spatchcock-chicken-french.jpg
