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| Spatchcock Chicken |
Spatchcocking makes for a chook with great crisp skin and wet meat, in approximately half of the time it takes to roast a whole chook.
Ingredients :
- 2 (three 1/2) kilos entire chickens, wingtips eliminated
- 2 teaspoons salt
- 1 teaspoon dried tarragon
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- four teaspoons olive oil
- 2 lemons, thinly sliced and seeded
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 50M |
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Notes :
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