Spatchcock with braised root vegetables and oysters




Chef’s Tip: Replace spatchcocks with two spring chickens.

How to


1. Rub marinade thoroughly over the birds. Leave
2. Heat a little oil in a pan until slightly smoking. Sear birds, skin side down, until crisp for about 3 minutes. Place birds in oven preheated to 250°C. Bake for 15 – 20 minutes or until juice from thigh of bird runs clear. Keep warm in oven at low temperature.
3. Bring chicken stock to boil. Add carrots, parsnip and celeriac. Cook until vegetables are soft. Strain vegetables and reserve stock.
4. Bring stock to a boil again. Add butter a little at a time and whisk until it is well incorporated with the chicken stock. Season to taste.
5. Add vegetables and oysters. Simmer for 3 minutes.
6. Place an equal portion of vegetables and oysters on two plates and drizzle stock over.
7. Place roasted spatchcocks on top.
8. Garnish with spring onions and serve.

TAKES ABOUT: 30 minutes to cook,
excluding overnight marinating

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