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Herby spatchcock chicken

Recipe from: 9/1/2003 12:00:00 AM

Ingredients 9
Servings 5
Time 30 minutes, plus marinating time


  • 1
    large chicken
  • 100
    fresh lemon juice
  • 30
    dry white wine
  • 30
    olive oil
  • 10
    freshly crushed garlic
  • 20
    wholegrain mustard
  • 30
  • 7
    dried rosemary
  • 5
    freshly ground black pepper


30 minutes
Turn the chicken upside down.
Using a pair of sharp kitchen scissors, cut along the side of the backbone, cutting through all the small bones.
Cut along the other side of the backbone and then remove it.
Turn the chicken around, breast side up and press flat.
Place the chicken in a shallow dish.
Combine the remaining ingredients and spoon over the chicken.
Turn to ensure the bird is well coated, then cover and refrigerate overnight.
Cook on the braai or in a keetle braai until the juices run clear when a sharp knife is inserted into the thick area of the meat.
The chicken can be roasted in the oven at 180 °C for 30 to 40 minutes.
Baste with marinade occasionally.

Read more on: poultry  |  roast  |  grill

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