Za?atar & Honey Glazed Spatchcock Chicken

Thu, 16 August 2018

Ingredients

·    1.5 Kilo high welfare chicken

·    Olive oil

·    1 Tbsp toasted sesame seeds

·    1 Tbsp Dried Thyme

·    1 Tbsp Sumac

·    1 Tbsp flake sea salt

·    Honey to glaze

 

Method

·    Either butcher chicken yourself or ask your butcher to do this for you.

·    Place your chicken on a chopping board (breast side down) and cut in half on the side of the tail and along the spine.

·    Once chicken is in half, cut off the parson’s nose from the other side along with the spine all the way to the neck end.

·    Turn the chicken over and flatten the bird with the palm of your hand.

·    Mix all the dried ingredients into a bowl and toast the sesame seeds on a frying pan until golden.

·    Use a small amount of olive oil as the glue for rubbing the chicken.

·    Rub olive oil in your hands and rub the chicken until its slightly oily then sprinkle the Za’atar rub all over the chicken.

·    Place the chicken skin side down over direct medium heat. Once the chicken has a light char, carefully turn the bird (bone side down). 

·    If the skin sticks then use a spatula to gently pry the chicken off without tearing.

·    Keep the chicken over direct heat for around 10 minutes.

·    Work the bird over direct heat so you can achieve a lovely golden brown colour.

·    Use a temperature probe into the thickest part of the thigh to ensure it is 67-70℃. Drizzle some honey onto the skin.

·    Once the chicken hits 72℃, remove it from the heat and let it rest on a chopping board for 10-15 minutes.